Doug at the The Pegu Blog has thoughts of his own on this eternal cocktail. Judging by the results of my attempt to follow his instructions, I must’ve done something right, as this was a rich, boozy, spicy rye number after my own heart. Doug suggested Russell’s 6 or Rittenhouse—both favorites here at the Lounge, though Rittenhouse was what I had on hand. No mention of a vermouth brand so I hope Carpano Antica was acceptable for this recipe. Sure tasted good.
- 2 1/4 oz Rittenhouse 100
- 3/4 oz Carpano Antica Formula
- 4 dashes Angostura Bitters
SOURCE: DOUG WINSHIP, THE PEGU BLOG
All that Angostura? Yup, and I spiked the bottle, too, all you drippers. With big rye and dense vermouth, why fool around? Tasty.