Whiskey Cocktails
Ruby Manhattan
Ingredients:
- 2 oz Michter’s Rye Whiskey
- 1 1/2 oz Ruby Port
- dash of Reagan’s Orange Bitters
- Orange twist
- Maraschino cherry
Dash orange bitters into a chilled cocktail glass, Squeeze and treat with orange twist. Build ingredients in a cocktail shaker over ice. Stir 20 seconds and strain into a cocktail glass. Garnish with maraschino cherry and orange twist. (Cocktail created by Michael Waterhouse, Devin Tavern, 363 Greenwich St, New York NY 10013)
Misty Winter Warmer
Ingredients:
(makes four quarts)
- 1 cup brown sugar
- 1 1/2 tsp whole cloves
- 4 cinnamon sticks
- 2 qt cranberry juice
- 46 oz pineapple juice
- 2 cups Canadian Mist whisky
- 4 1/2 cup water
Place brown sugar and spices in a pot basket of a 30-cup coffee maker. Add juices, water and whisky to the pot. Brew as you would coffee and serve hot, directly from the pot.
Sazerac
Ingredients:
- 2 oz Straight Rye Whiskey
- Dashes of bitters
- 1/4 oz Pernod
- 1 tbsp Simple Syrup (or 1 sugar cube)
- Garnish: Lemon peel
Shake all the ingredients in a cocktail shaker with ice and strain into an old-fashioned glass. Garnish with a lemon peel.
Modern Sazerac
Ingredients:
- 2 oz Sazerac Rye whiskey
- dash Peychaud’s bitters
- 1/2 oz agave syrup
- dash Ricard
Garnish: lemon twist
Fill rocks glass with crushed ice and add a dash of Ricard. In mixing glass, swirl rye whiskey, bitters and agave nectar until they dissolve. Add ice, discard Ricard and crushed ice. Strain into rocks glass. Garnish with a lemon twist. (Cocktail created by Eben Klemm, B.R. Guest Mixologist/Primehouse New York)
History:
In the late 18th century, a pharmacist, Antoine Amedee Peychaud invented this cocktail in New Orleans’ famous French Quarter where he owned his shop. The original cocktail was a concoction of brandy, absinthe and bitters. Some historians say the term ‘cocktail’ came from a tiny French egg-cup called “coquetier” that was used to serve Sazerac cocktail.