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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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.

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?

Rye and Amaro are friends.

Rye is my favorite cocktail base spirit. (Bourbon is my preferred sippin’ spirit, followed by a nice reposado tequila.) My love for bitterness is also well documented.

Rye and amari blend beautifully together in cocktails. While the Toronto is one of my favorites, a recent internet booze order gave me some new options with which to play. I think rye, amaro, a sweetener, and  a couple dashes of bitters are a recipe for success. The ratios vary due to the bitterness and intensity of the amaro. My favorite creation thus far (with more to come):
IMG_1398-1
Sicilian Defense
2oz high proof rye (Wild Turkey or Rittenhouse)
1/2oz Averna
1 barspoon simple syrup
3 dashes Regan’s orange bitters
Stir with ice. Strain into a cocktail glass. Garnish with a twist of lemon peel.