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.

Advertisements

Don’t cry. Dry your eye.

Bulleit makes a rye whiskey now. That’s good news. We like rye. Bulleit bourbon has one of the highest rye contents of any bourbon (28%) and in a pinch, it’s a decent rye substitute. But now there’s Bulleit rye. With rye making up 95% of the mash bill, you won’t confuse it with bourbon.

I’d been toying with a cocktail that was somewhere between the El Presidente and a Sazerac. It wasn’t coming out right. The Missus and I concluded that the problem was that we were using a relatively weak 80-proof rye. Say hello to Bulleit rye and quit yer cryin’.

No More Tears
1.5 oz rye (Bulleit)
.75 oz dry vermouth (Martini & Rossi)
.25 oz triple sec (Royal Combier)
.5 tsp absinthe or pastis (Legendre Herbsaint)
Stir with ice, strain into a chilled cocktail glass and garnish with orange peel. 

The combination of the pastis and dry vermouth make this is a very dry cocktail.