1 cube sugar 4 dashes Peychaud's Bitters 1 1/2 ounces (35ml) Sazerac Rye Whiskey / Buffalo Trace Bourbon 20x spray absinthe / 1/4 ounce Herbsaint Lemon peel
1 1/2 cups ice cubes 1 cube or 1/2 teaspoon sugar 4 dashes Peychaud Bitters* 1/4 cup (2 ounces) rye whiskey About 1/2 teaspoon absinthe 1 thin strip lemon peel*Peychaud Bitters are available online at buffalotrace.com. If unavailable, Angostura Bitters can be substituted.
Fill old-fashioned glass with 1 cup ice and set aside. In second old-fashioned glass, stir together sugar, bitters, and 1/2 teaspoon water until sugar is completely dissolved, about 30 seconds. Add rye whiskey and remaining 1/2 cup ice, and stir well, at least 15 seconds. From first glass, discard ice, then add absinthe. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. Strain rye whiskey mixture into chilled, absinthe-coated glass. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve.
2 oz Rye Whiskey 3 dashes Peychaud's Bitters 2 dashes Angostura Bitters 1 demerara sugar cubePrechill Gibraltar glass. Prepare lemon twist. Muddle the sugar and bitters. Add whiskey and ice. Stir. Spray 20x Pontarlier Absinthe in Gibraltar glass. Strain into a chilled, Vieux -rinsed rocks glass. Twist a lemon peel over the surface, rub lemon around rim and discard.
The original Manhattan was made with rye whiskey. However, there was a period of time in the 1900s when rye was not readily available or as high quality as the Manhattan requires.
During these decades, it became common practice to use a Canadian whiskey. When bourbon began to reclaim headlines in the last decades of the 20th century, that became a popular choice and was the newly preferred whiskey for a Manhattan.
2 ounces rye or bourbon 1 ounce sweet vermouth 2 dashes Angostura bitters Cocktail cherry, for garnish Stir ingredients over ice until chilled, about 30 seconds. Strain into chilled coupe glass. Garnish with cherry. Knob creek straight rye Whistlepig straight rye George Dickle rye Bullet rye Rittenhouse rye Two-and-a-half ounces of Rittenhouse rye, one ounce of Carpano Antica Formula sweet vermouth and two dashes of Angostura bitters.
1 sugar cube 2-3 dashes Angostura Bitters 2 ounces bourbon or rye whiskey Optional: orange peel for garnish Optional: maraschino cherry for garnish Place the sugar cube at the bottom of an old-fashioned glass. Saturate the cube with bitters and muddle. Fill the glass with ice (the larger the cubes, the better). Add the whiskey. Stir well. Garnish with an orange peel and cherry.
1 lemon 1 lime 1 orange 1 1/2 cups rum 1/2 cup white sugar 1 (750 milliliter) bottle dry red wine (Beaugolais) 1 cup orange juice
Directions
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.
1 750-milliliter bottle red wine, preferably Portuguese, chilled 8 ounces brandy, chilled 6 ounces creme de cassis, chilled 8 ounces fresh orange juice, chilled Orange wheels, lemon wheels, pineapple slices, fresh mint sprigs for garnish Combine wine, brandy, cassis and orange juice in a large pitcher. Stir. Add ice. Add fruit garnishes and serve.
Rye-based and named for the French Quarter in New Orleans, legend has it that the drink was invented at city’s famed Carousel Bar in the 1930s. Traditionalists make theirs with rye, sweet vermouth, Benedictine (a gold-colored, sweet liqueur first produced by Benedictine monks in the 16th century), Angostura bitters and Peychaud’s Bitters (a lighter, sweeter and more floral version of Angostura bitters created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud).
Recipe - 1
3/4 ounce rye whiskey 3/4 ounce Cognac 3/4 ounce sweet vermouth 1 barspoon (1 teaspoon) Benedictine liqueur 1 dash Peychaud’s Bitters 1 dash angostura bitters Ice Lemon twist, for garnish 1 Place a cocktail glass in the freezer to chill. 2 Into a mixing glass, measure the whiskey, Cognac, and vermouth. 3 Add the Benedictine liqueur. 4 Add both bitters, then fill the mixing glass halfway with ice. 5 Stir with a barspoon until chilled, about 30 seconds. Strain into the chilled cocktail glass. 6 Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.
1oz gin 1oz sweet vermuth 1oz Campari