Garnish:
Lemon & orange zest twists
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Straight bottled-in-bond rye whiskey |
| 1 1⁄2 fl oz | Dubonnet Red |
| 1⁄6 fl oz | Triple sec liqueur (40%) |
| 1 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Boozy and complex with delicate fruit, spice and bitterness. A very agreeable late-night tipple.
History:
Adapted from a recipe in the 1941 book Crosby Gaige's Cocktail Guide and Ladies' Companion. The original is served straight-up.
This cocktail was a favourite of the late Sasha Petraske who served it over a chunk of block ice in a rocks glass based on bourbon rather than straight rye and with sweet vermouth in place of Dubonnet: 60ml bourbon, 7.5ml triple sec, 7.5ml sweet vermouth and 3 dashes Angostura bitters.
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