Monday, March 13, 2017

yankee skipper

2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (3/4 oz Alessio)
1 dash St. Croix Rum (1/2 oz Smith & Cross)
1 dash Picon Bitters (1/4 oz Amer Picon)

Stir with ice and strain into a cocktail glass.
For a nightcap on Monday night, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 and became intrigued by the Yankee Skipper. The recipe read like a Liberal, a rye Manhattan embittered by Picon, with a touch of rum in the mix; to make that rum stand out, I opted for Smith & Cross. In the glass, the Yankee Skipper shared a dark orange aroma with a hint of funk from the rum. Next, the grape and malt mingled on the sip, and the swallow proffered rye and dark bitter orange notes that finished with the Jamaican rum funk.

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