Whisky Cocktails

Casa Cocchi Manhattan:

• 2oz straight rye whisky (Heaven’s Door)

• 1.5oz Cocchi Americano Rosso

Last night it was just a plain old Manhattan: straight rye, the last of my Bosca Rosso Vermouth, and Angostura Bitters...

de la Louisiane, the 1937 recipe. Equal parts straight rye, sweet vermouth, and Benedictine, with 3-4 dashes each of absinthe and Peychaud's Bitters, garnished with a cocktail cherry.

Keeping it simple...

Spiced Cherry Mule:

1.5oz Straight Bourbon, 3 dashes cherry bark bitters, top with Barq's Spiced Cherry Soda...

@YakLord OGD Bonded. Not a bad bourbon, even for sipping.

Not in a cocktail, yet. I’ve been making bitters over the last 3+ weeks and they were ready to bottle yesterday. These are orange saffron bitters. Will be trying them in an Old Fashioned later this evening.

I hope they work out. Saffron isn’t cheap!

@TracerBullet - That’s really cool that you’re making your own bitters!

@bwmccoy Thanks! Got a lot of the basic ingredients from a family friend a little while ago and finally got off my butt to do something with them. Not a difficult process, but it takes time for everything to steep properly.

This is what it looked like when I started.

Made a Hurley's Old Fashioned (Recipe from Pebble Bar in Rockefeller Center, NYC) Called for bourbon or rye. I used a special cask strength Sagamore rye. Angostura and Orange bitters. I used my Orange Saffron bitters. And Demerara syrup plus an orange and a lemon twist.

Not an big departure from the original but it’s nice!

La Vina: equal parts whisky (recipe calls for 100 proof rye, but I used OGD Bottled-in-Bond Straight Bourbon), cream sherry, and Amaro Nonino (I used Averna Amaro). Not too bad, actually...

Black Walnut Old Fashioned, with the last of my Russell's Reserve 10 year-old.

Greenpoint, made with a high rye straight bourbon instead of straight rye, and Green Chartreuse instead of Yellow Chartreuse.

Black Walnut Bourbon Manhattan, for @bwmccoy, using my new-ish bottle of Dillon's Black Walnut Amaro: - 2oz OGD Bonded - 1oz Black Walnut Amaro - dash each of Black Walnut Bitters and Bittered Sling Kensington Aromatic Bitters - garnished with an Amarena Cherry

Not as bitter as some previous Black Manhattans I've had, but at the same time it was a little underwhelming. Will have to try it again, with a proper rye, and maybe something lower proof to allow the amaro to come to the forefront a bit more.

Happy Burns Day! In celebration, here's a 25th Hour, recipe from Liquor.com:

• 1.25oz peated single malt Scotch whisky (in this case, Caol Ila 12 year-old)

• 3/4oz Port

• 1/2oz Amaro

• barspoon Maraschino Liqueur

• 2 dashes Angostura Bitters

• dehydrated lemon wheel or lemon twist for garnish

The Liberty Belle, my Saint Padraig's Day cocktail from yesterday evening, made with the last of my Tullamore DEW:

• 2oz Blended Irish Whiskey (Tullamore)

• 2/3oz Sweet Vermouth (Cocchi)

• 2/3oz Green Chartreuse

• 16 drops Grapefruit Bitters