Sc'Eric

I learned this cocktail early in my career (c. 2008?) as being made with Canadian whisky, which I think often pales. My preferred recipe uses a mix of Canadian and Rittenhouse PA-style rye... with equal parts dry and amaretto... orange bitters (or bartender's choice), plus cherry and orange garnish. The proof (and dryness) of the whiskey makes a huge difference in how this drink plays.

Please also add chitonous insects and arachnids to your crustacean section. My recipe for the Corpse Reviver #2 is topped with toasted cricket bitters, for instance, from a company called Critter Bitters. I also occasionally work with scorpion-infused bitters and mezcal.

Make sure you try it with Vigo amaro, from Philadelphia Distilling. (I prefer mine with a split of Vigo and Bonal gentiane-quina... and a base of Minor Case sherry-cask rye.)

Thanks for the clarification. I was under the impression that the goal for this recipe was to keep it "authentic" to the period/timeline, so far as we know it.

I really do appreciate the direction that you're taking this site, Simon! Thank you.