In this updated classic, Homer Street Café lead bartender Rob Scope uses Lot 40 rye whisky for its bold flavours of spice and oak. The light, dry notes of Manzanilla sherry complement the rye, Grand Marnier adds a touch of orange and Angostura marries all the flavours together.
Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.
• 1.25 oz Lot 40 Single Copper Pot Still Rye Whisky
• 1.25 oz Manzanilla sherry
• 0.25 oz Grand Marnier
• 2 dashes Angostura bitters
Add all ingredients to a chilled mixing glass. Add ice and stir until well chilled. Strain into a chilled cocktail glass and zest with a lemon peel. Serves 1.