New 1920 Cocktail.
1 Dash Orange Bitters. (1 dash Angostura Orange)
1/4 French Vermouth. (1/2 oz Noilly Prat Dry)
1/4 Italian Vermouth. (1/2 oz Martini and Rossi Sweet Vermouth)
1/2 Canadian Club Whisky. (1 oz Alberta Premium Canadian Rye Whisky)
Shake (I stirred) well and strain into cocktail glass. Squeeze lemon peel on top.
A while ago Darcy O’Neil, of The Art of Drink, and I did a trade, resulting in me being in possession of Alberta Premium Canadian Rye Whisky. It’s really tasty stuff. It’s a 100% Rye Whiskey, but made in the Canadian style. That is to say, much of the Rye is distilled to a very high proof, nearly vodka, and then blended with a more flavorful “character spirit” and aged. In its smooth rye flavor, the Alberta Premium reminds me more of Irish Whiskey than other Canadian Whiskies or American Ryes.
So this is basically a perfect Canadian Whisky Manhattan with a dash of orange bitters. Who can complain about 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.