As last weeks post was a bit of an homage to my new home in the UK, this week features one that recalls, at least in name, the states. Maybe I’m feeling a bit homesick, or perhaps it’s getting cooler here and I love a Manhattan when there’s a bit of a chill in the air. Either way, I was excited to get to work on this post.
Moving abroad has required us to build, rather slowly, our home bar. So far it’s been fairly easy, as all we’ve added were gin and whiskey, but for this cocktail we had to do a bi throe searching. Looking in a few shops I was unable to find Angostura bitters, so finally asked and was presented with these instead. The person at the counter said that they were quite similar to Angostura bitters, but after getting them home I found them to be quite different, mostly because of strong cinnamon flavour, which isn’t bad, but definitely different.
Fortunately we were crazy enough to pack out cocktail shaker (and a few other kitchen things), so we didn’t need to pick up a new one. Beside the basic equipment, the actual cocktail requires just three ingredients, each of which are quite versatile.
• 2oz whiskey
• 3/4oz sweet vermouth
• a few dashes bitters ( Angostura if you have them, but I also ready like Peychaud’s)
- Combine ingredients in a shaker with ice
- Shake vigorously, string into a cocktail glass
- You can garnish with a cherry, or just enjoy as is
I don’t know what it is about cooler temperatures that makes a whiskey cocktail so much more inviting, but I suppose I will just have to do a bit more research as the winter gets nearer– what a shame!