Name: Fogerty No. 2
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 15 ml Red bitter liqueur; 10 ml Crème de cassis; 2 dash Orange bitters; 3 drop Saline solution 4:1

Ingredients

1 1/2 fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

1/2 fl oz

Italian red bitter liqueur

1/3 fl oz

Crème de cassis liqueur

2 dash

Orange Bitters by Angostura

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Prepare

Select and pre-chill a NICK & NORA GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Fogerty No. 2 contains 163 calories

Alcohol content:

1.6 standard drinks
31.71% alc./vol. (63.41° proof)
22.5 grams of pure alcohol

History

Adapted from a recipe created in 2010 by Ryan 'Jesus' Fitzgerald at Beretta in San Francisco, USA. According to my notes, when at Beretta in 2010, Ryan's original recipe comprised 60ml (2oz) Rye whisky, 15ml (½oz) Campari, 7.5ml (¼oz) crème de cassis, and 2 dash orange bitters. However, it transpires that Ryan's Fogerty is made with white crème de cacao and not crème de cassis.

Comments & Discussion

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John CARR Premium Member 19w

A serendipitously very nice use of cassis! For lovers of more acidic fruity flavours this is great. With Rittenhouse I found it a bit unbalanced in favour of the rye . The idea of splitting the base with bourbon à la Fogerty no. 1 is very suggestive, or a lower potency rye. Would definitely have again.

Steven 47w

I purchased a bottle of Crème De Casis De Dijon and the experimentation has begun.

This is lovely. Lot 40 Rye and Taynton Bay Orange bitters (shoutout to Invermere BC). Had no Campari-Style liqueur so I had to resort to Campari.

Agree with Caspian that this could serve as a digestif or an aperitif.

Romina 1y

Interesting

Caspian Berggren Premium Member 1y

I don't know why but I wanted to think that this was going to be too sweet. Maybe it's the Cassis, maybe it's that I'm not a fan of Campari, but nonetheless I loved it. The rye I used (Bulleit) stood up to the Campari and subdued it so it merely acted as a balancing component to the cassis and rye, resulting in a boozy cocktail that could be served as both a digestif and an aperitif (maybe if you upped the Campari just a tad, or added some Aperol).

Tuber Magnatum Premium Member 1y

Another excellent drink. I was hesitant about the 3 drops of saline but it works well given the bitter element from the Campari. Difford's suggestion for the "original" Fogerty cocktail (using De Kuyper 'Dutch Cacao' Creme de Cacao instead of Crème de cassis) of serving on-the-rocks if one finds it too spiritous / bitter even with the saline, would work equally well here.

Peter M Premium Member 1y

Made this with Wild Turkey 101 Rye, Campari, DeKuyper (US) Creme De Cassis, Orange Bitters by Angostura. Not as sweet as I expected (First time using the DeKuyper (US) Creme De Cassis; I couldn't easily find a better quality brand...).. At first, I was a little undecided on this, but it ended up being pretty sippable, as Difford's review claims... Sweet, subtle blackcurrant up front, fading into the rye whiskey, then the bitter orange of the Campari. The orange zest twist is an appreciated addition to the mix.

Andy Parnell-Hopkinson 2y

Bit of a jumble of overpowering flavours. Definitely prefer the no. 1.

Mike Gibb Premium Member 2y

Ryan Fitzgerald's Fogerty is 8:2:1 but the 1 is white crème de cacao, not crème de cassis.

John Hinojos Premium Member 3y

Tried per the recipe. Decided it was a bit too sweet for our tastes, so we added about 1/3 oz more rye. Cut the sweetness down and made it delightful.