cavalier

1 oz Rittenhouse Rye
1/2 oz Calvados (Morin Selection)
1/2 oz Bushmills Singe Malt Irish Whiskey (Knappogue Castle)
1 1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)
1/2 tsp Cane Syrup (Sirop JM)
2 dash Peychaud's Bitters
2 dash Orange Bitters (Regan's)
2 dash Celery Bitters (Bitter Truth)

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Wednesdays ago, I was listening to Vinepair's Cocktail College podcast on the Fourth Regiment with bartender Chris Lemperle of the Crane Club in Manhattan. I first tried the Fourth Regiment, a Manhattan with a trio of bitters including celery, when it appeared on Anvil's 100 Drinks List back in 2013. Chris also covered a bonus recipe, the Cavalier, which was the bar's three spirits riff on the Fourth Regiment perhaps to mirror the three bitters in the mix, and I decided to make one that night. In the glass, the Cavalier offered up lemon, grape, herbal, and anise aromas to the nose. Next, a grape-driven sip flowed into rye, apple, nutmeg, anise, orange, and celery flavors on the swallow.