*1 oz* Eagle Rare bourbon>>>>>>>>>>>>>>
*1 oz* Glenmorangie Bacalta
(I like the G.B. for this but any sweet wine cask finished single malt will do)
*1 oz* Carpano Antica vermouth
*4 dashes* black walnut bitters
*lemon peel garnish (cherry if you fancy)_______________________
Not really an invention as much as a riff/combo of the Manhattan and the Rob Roy. The walnut bitters add a lovely complexity and the bourbon acts as a bridge between the more complicated scotch and the other ingredients. The lemon peel adds brightness and balances the whole thing out. The cherry is unnecessary albeit traditional... but my grandfather ALWAYS gave me the cherry out of his whiskey sour or Manhattan when I was a kid so it's mandatory for me 😉. ____________________________
Everything goes in the mixing glass with ice and gets a hardy stiring. Strain into a coupe and be sure to express a nice chunk of lemon peel over the glass and rub the rim. I went for the fancier garnish but I finished with a full twist that didn't make the photo.
☘️Irish Martini🍸:: St. Patrick’s Day is tomorrow and if you’re looking for a simple drink to execute, this whiskey-based martini can be whipped up in 3 minutes.
*Recipe - 4 ingredients ::
1/2 oz Irish whiskey (I used @jamesonwhiskey)
2 oz vodka (I used @titosvodka)
1/2 oz vermouth (I used a sweeter red vermouth: Carpano Antica Formula)
1 cucumber🥒 slice for garnish
How to make ::
Pour whiskey into cocktail glass.
Swirl around the glass in order to coat the inside and dump the excess whiskey. Fill your cocktail shaker halfway with ice, then add vodka and dry vermouth.
Shake and strain into rinsed glass. Garnish with a cucumber slice. (Get crafty and garnish with a shamrock-shaped cucumber slice!)
*Recipe adapted from @thespruceeats.
At Bourbon and Banter, in the lower level of downtown Dallas' Statler Hotel, you'll want to nibble on the compressed apple and beet-like microgreens that nicely complement @ghostfacehilla's Undercut, a blend of Cynar, Carpano Antica, apple brandy, Peychaud's bitters and absinthe.
The Vermouth Cocktail (vermouth, sugar, bitters) first appears in bartender's guides in 1869, about 15 years before the Manhattan and original Martini (Turf Club). You can think of the Vermouth Cocktail and Old-Fashioned as parents of both of those classics. When using a heavily aromatized vermouth like Antica (this is David Wondrich's advice), there's not much point in adding bitters, and in fact it doesn't need any additional sweetness either. It gets a little more interesting as an Improved Vermouth Cocktail however:
2 oz Carpano Antica vermouth (or something else full bodied and delicious)
0.5 tsp gomme
0.5 tsp maraschino liqueur
4 dashes aromatic bitters
6 dashes absinthe
Another delicious route to take: use the most interesting, modern dry vermouth you can find, like Uncouth wild raspberry (current fav):
2 oz Uncouth dry vermouth
1.5 tsp gomme
3 dashes aromatic bitters
stir // garnish with lemon peel
Does anyone else think that a Negroni is the perfect cocktail? I love trying differently varieties with different types of vermouth and gin. This variant is a classic nergoni with the addition of homemade lemon plum and mint shrub.