Serve in aCoupe glass
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
|1 1/3 fl oz||Bourbon whiskey|
|2/3 fl oz||Dry vermouth|
|2/3 fl oz||Bianco vermouth|
|1/3 fl oz||Giffard Crème de Mûre liqueur|
|1/3 fl oz||Lemon juice (freshly squeezed)|
|1 dash||Angostura Aromatic Bitters|
Read about cocktail measures and measuring.
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.
Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.
ALLEGHENYStanley M. Jones, 1977
1 oz Bourbon
1 oz dry vermouth
¼ oz Blackberry flavoured brandy
¼ oz lemon juice
1 dash bitters
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.
One serving of Allegheny contains 173 calories.