This cocktail out of the book “Bitters” by Brad Parsons was one I raised my eyebrow to. It’s got sweet, spicy, herbal, and bitter components and I wanted to see how they played together. Here’s the recipe:
- 1.5 oz Rye Whiskey [Whistle Pig]
- 1 oz Dry Vermouth [Dolin]
- 3/4 oz Fresh Squeezed Lemon Juice
- 3/4 oz Grenadine [Liber & Co.]
- 1 Dash of Orange Bitters [Beehive]
- Orange Twist for Garnish
Combine all ingredients, minus the garnish, in a cocktail shaker with ice, shake well & strain into a chilled coupe or cocktail glass. Garnish with the orange twist.
You lose all but the rye spice tingle in this drink, which isn’t a bad thing, especially for those who are apprehensive about whiskey cocktails. Personally, I think the vermouth is a tad much, you might do better with 3/4 oz or half an ounce, depending on your tastes. The orange garnish and bitters play well with the lemon and grenadine and the slow rye whiskey burn at the end is lovely after the initial sweet / tartness of this drink.