Sunday, December 28, 2025

stingray

2 oz Rye Whiskey (Rittenhouse)
3/4 oz Sweet Vermouth (Alessio)
1/4 oz Fernet Branca
2 drop Bittermens Mole Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Sunday two weeks ago, I grabbed my copy of The Madrusan Cocktail Companion, and I soon landed upon the Stingray by Felix Woods at The Everleigh in Melbourne 2018 as perhaps a rye Hanky Panky. I previously had a Bourbon Hanky Panky riff without the Stingray's mole bitters called the Ada's Shadow, and a more spirits-driven rye one seemed worthy of a go. Also of note was Eastern Standard's rye-based Fernet Cocktail that called for Punt e Mes and orange bitters instead of regular sweet vermouth and mole. In the glass, the Stingray swam to the senses with an orange, grape, and minty-herbal aroma. Next, grape and caramel notes on the sip surfaced towards rye, herbal, and menthol flavors on the swallow.
posted by frederic at 8:00 AM
ingredients: , , ,

1 comment:

Chris B., Santa Fe said...

Used Rough Rider Bull Moose, which has more rye than Rittenhouse. I like Alessio but it strikes me as more of a vermouth amaro, ala Punt E Mes or Dopo Teatro. My wife noticed the added bitterness right away. I cut the Fernet Branca back to 1 teaspoon (which is still plenty perceptible) and went with one whole dash of Bittermen's Mole bitters, which was sort of perceptible above the Fernet Branca at these proportions. My rule of thumb is: if you can tell it has Fernet Branca in it then it has enough. This makes for a nice Manhattan variation whose mintiness and bitterness are distinctive enough to make it stand out.

December 28, 2025 at 10:56 PM

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