sirloin

50% Rye (1 1/2 oz Rittenhouse Bonded)
50% Regular Vermouth (1 1/2 oz Noilly Prat Sweet)
1 sprig Mint

Shake with ice (lightly muddle and then stir with ice), and strain into a cocktail glass; I added a mint tip as a garnish.Two Saturdays ago, I returned to my 1933 reprint of Jack's Manual and spotted the curiously named Sirloin that appeared like a Manhattan crossed with elements of a Mint Julep. The structure reminded me of the sherry-based Greenbriar Cocktail, and the Manhattan-Julep idea made me recall both the Saratoga Julep and the Dubonnet Mint Julep. Once prepared, the Sirloin gave forth a plum and mint bouquet to the nose. Next, grape and plum notes on the sip twisted into rye, mint, and herbal grape flavors on the swallow.