Rattan Cocktail & Last Gasp

I can’t overemphasize my love for Cocchi Americano. Regardless of appropriateness, it’s one the first ingredients I reach for when I’m creating new cocktails and variations. Here, I’ve tinkered with two of the most iconic cocktails, the Manhattan and Martini/Martinez. I’ve got them all Cocchi-ed up and also fancied or improved (I can never remember which is which) with some pastis.

The whiskey variation is almost a cross between a Manhattan and a Sazerac. Actually, the most similar thing I could find at CocktailDB was the Satan Cocktail. Garble those three names together enough and you kind of get the…

Rattan Cocktail
2oz rye (Bulleit)
1oz Cocchi Americano
dash Angostura bitters
dash Peychaud’s bitters
absinthe or pastis (Legendre Herbsaint)
Stir rye, Cocchi and bitters with ice, strain into a chilled, absinthe/pastis rinsed cocktail glass and garnish with lemon peel.

Switching the rye for gin, the Angostura for orange bitters and the lemon peel for orange peel gets you the…

Last Gasp
2oz London dry gin (Beefeater)
1oz Cocchi Americano
dash Regan’s #6 orange bitters
dash Peychaud’s bitters
absinthe or pastis (Legendre Herbsaint)
Stir gin, Cocchi and bitters with ice, strain into a chilled, absinthe/pastis rinsed cocktail glass and garnish with orange peel.

To find out why this one is so named, inhale sharply through your mouth after swallowing a sip.

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Unfortunate name, decent drink.

I created a new cocktail and it visually reminded me of something very unpleasant. Maybe try the drink before you click the link.

Requiem for a Gleet Requiem for a Gleet
1.5oz rye
.75oz Cocchi Americano
.25oz Bénédictine
1 dash Regan’s orange bitters
Stir with ice, strain into a chilled cocktail glass and garnish with a brandied or maraschino cherry.

A little of the cherry juice wouldn’t hurt either for that extra gross effect, though it might make things a bit sweeter. Wait, why am I making this so repulsive?

Mm-hmm.

Finally got a bottle of Cocchi Americano and I wish I’d gotten it sooner.

Peridot
1.5oz London dry gin (Bombay)
.5oz Cocchi Americano
.25oz green Chartreuse
1 dash Regan’s orange bitters
Stir with ice, strain into a chilled cocktail glass and garnish with a lemon twist.

Peridot is my birthstone, which I hate. But I really enjoy this cocktail.