3/4 Wineglass Rye or Canadian Club Whisky. (1 1/2 oz Sazerac Straight Rye)
2 Dashes Angostura Bitters.
2 Dashes Curacao. (1/2 teaspoon Brizard Curacao)
Shake (stir, please) well and strain into wineglass. Squeeze lemon and orange peel on top.
Oddly, when I look back at my notes for this one, I said I would have preferred a glass of straight Rye. I guess I can kind of see my point. Still, I kind of wonder if my perspective might have changed since originally making this. It really is just a “Fancy Whiskey Cocktail.” Surely, there can be nothing wrong with that?
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.