Manhattan
Ingredients
- 2 ounces Buffalo Trace Kentucky Straight Bourbon Whiskey
- 1 ounce sweet vermouth
- 2 dashes Angostura bitters
Directions
Fill a pint glass with ice. Add the whiskey, vermouth, and bitters and stir well. Strain into a chilled coupe and garnish with a cherry.
Sazerac
Ingredients
- 2 1/2 oz. rye whisky
- 1 sugar cube
- 2 dashes Peychaud's bitters
- 1 dash Angostura bitters
- Absinthe
- lemon peel
Directions
In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well. Roll a few drops of absinthe around a second, chilled Old-Fashioned glass until its inside is thoroughly coated. Pour off the excess. Strain the contents of the first glass into the second. Garnish with a twist of lemon peel.
Boulevardier
Ingredients
- 1 ½ ounces bourbon, preferably Maker’s Mark
- ¾ ounce sweet vermouth, preferably Dolin Rouge
- ¾ ounce Campari
- Twist of orange peel, for garnish
Directions
Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes. Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.
Editorial
