This wonderfully balanced cocktail has recently seen a revival in speak-easy circles.
Spirits columnist Jason Wilson recommends using a lower-proof rye, such as Old Overholt or Michter's.
- 1 1/2 ounces rye whiskey
- 1 1/2 ounces Dubonnet Rouge
- 2 dashes Cointreau
- 2 dashes Peychaud's bitters
- Twist of orange peel, for garnish
Fill a cocktail shaker halfway full with ice. Add the rye whiskey, Dubonnet Rouge, Cointreau and bitters. Shake well for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of orange peel.
Adapted from "The Official Mixer's Manual," by Patrick Gavin Duffy (1934).
Tested by Michael Taylor.
E-mail questions to the Food Section at email@example.com.