This is a personal favourite of mine to make and to drink, A complex drink, that is challenging to make but very worthwhile when done right. Gary Regan writes in his book The Joy of Mixology "when properly constructed, it is the finest cocktail on the face of the earth." Strong words indeed, but I am in total agreement.
The standard content is:
3 parts rye or bourbon whisky
1 part sweet vermouth
2 dashes of bitters
It can be served straight up (cocktail glass) or on the rocks. It can be Sweet (sweet vermouth, maybe extra maraschino liquor. My favourite.), Dry (dry vermouth instead of sweet.) or Perfect (Use of both sweet and dry vermouth.)
Variations of this recipe have been conjured up such as the Rob Roy, use of blended scotch instead of rye or bourbon. If one uses brandy as the spirit it becomes a Harvard. The much acclaimed Martinez is the gin variation -- this cocktail requires maraschino liquor plus usage of a very dry gin.
In the episode of the video podcast I use Buffalo Trace Bourbon, Carpano Antica Formula Vermouth, Orange and Angostura Bitters plus a maraschino liquor soaked cherry.
I used the this whisky for is spicyness and slight smoky overtones and works great with the orange bitters, the carpano 'ancient formula' vermouth is the king of all vermouths and is a robust modifier to the whisky, it can be happily drunk on its own on the rocks. The maraschino saturated cherry works fantastically well and I love the garnish. Rimming the glass with the orange zest is optional but common and is a nice touch.
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By; brilliantcocktails
