Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Rye Whisky Cocktail

A rye whisky cocktail with curacoa, noyau, Angostura, and lemon zest.

Served in Cocktail glass D. Ice: Small pieces of ice.

Variants (2)

Bariana by Louis Fouquet (1896, p.26) — Bariana 1896, No. 23

1 zestlemon peel — lemon zestacid
3 dashcuracao base
fillrye whiskey — rye whiskybase
2 dashAngostura bitters — angosturabitter
3 dashcreme de noyau — noyauxmodifier
  1. Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

Cocktails by Pedro Chicote (1928, p.213) — Canadian Club with split vermouth

7 dropscuracao — Source gives 6 to 8 drops.base
0.75 copitawhisky — Whisky Canadian Clubbase
7 dropsFrench vermouth — Vermut francesmodifier
7 dropssweet vermouth — Vermut italianomodifier
  1. Shake and serve in a cocktail glass.

Ice: 3 to 4 pieces ice

This matters because it preserves a Canadian Club checkpoint for the late aromatic whisky line in Chicote.

See also: Whiskey Cocktail, Manhattan Cocktail