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!