Allegheny

Serve in a

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare lemon zest for garnish.
3. SHAKE all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Recipe contains the following allergens:

• Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
• Strucchi Bianco Vermouth – Sulphur Dioxide/Sulphites

Review:

I've used a 50/50 mix of dry and bianco vermouths to add some (I believe) much-needed honeyed richness to the all-dry vermouth vintage recipe. Depending on your lemons and crème de mûre, the subtle richness added by splitting the vermouth in this way will hopefully help achieve a perfectly balanced cocktail.

History:

Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.

ALLEGHENY
Cocktail Glass
Stir
1 oz Bourbon
1 oz dry vermouth
¼ oz Blackberry flavoured brandy
¼ oz lemon juice
1 dash bitters
Lemon juice

Stanley M. Jones, 1977

Allegheny is an unusual name that originates from the Lenape, an indigenous people from present-day northeastern Delaware, New Jersey and eastern Pennsylvania, USA. Allegheny is a Lenape word meaning "best flowing river of the hills" or "beautiful stream." The word may originate from an ancient mythical tribe called Allegewi, who it's said lived on the Allegheny River before the land was taken over by the Lenape. Allegheny was the first county in Pennsylvania to be given a Native American name.

Nutrition:

One serving of Allegheny contains 173 calories.

Alcohol content:

• 1.3 standard drinks
• 17.99% alc./vol. (35.98° proof)
• 18 grams of pure alcohol