Named for the tireless manager at Ace Beverage in Foxhall Square, this drink calls for some rare and obscure ingredients, the kind Riley has made his reputation for seeking out.
A "wheated" bourbon is one that has a higher wheat content than the typical rye; examples are Old Weller 107, Maker's Mark and Pappy Van Winkle.
For the falernum, either use John D. Taylor's Velvet Falernum or make your own. The original Joe Riley cocktail called for Wolfberger Litchi Liqueur, which is impossible even for Riley to find right now. So bartender Tom Brown has replaced it with St-Germain elderflower liqueur.
- 1 1/2 ounces bourbon, preferably wheated (see headnote)
- 1/2 ounce Domaine de Canton (ginger liqueur)
- 1/2 ounce store-bought or homemade falernum (see <a href='http://projects.washingtonpost.com/recipes/2007/08/22/homemade-falernum/'>related recipe</a>)
- 1/2 ounce St-Germain brand elderflower liqueur
- 1 teaspoon freshly squeezed lemon juice
- Twist of lemon peel, for garnish
Fill a cocktail shaker halfway with ice. Add the bourbon, falernum, liqueurs and lemon juice; shake vigorously for 30 seconds, then strain into a chilled cocktail (martini) glass. Twist the lemon peel over the drink to express its oils, then drop it into the drink as a garnish.
From Tom Brown at the Passenger in Northwest Washington.
Tested by Michael Taylor.
Email questions to the Food Section at email@example.com.