Cocktail Sundays

by Ceilidh//NoCo

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Hey! This post is written by Dan & I am really excited to welcome him to the blog!  You’ll notice this post is a day late, but better late than never.

While in Toronto last week, I (Dan) took the opportunity to pick up some bitters that we can’t get here in Halifax. I bought a bottle of Peychaud’s and some Boker’s. Also, my mom had a bottle of Angostura Orange bitters lying around that she gave me. All three of these bitters are essential to creating classic cocktails. This week I wanted to pick a recipe that would showcase some of these delicious bitters and the Old Hickory Cocktail is perfect for that.

With only four ingredients, this cocktail is super easy to make, but will taste incredible if you keep a couple of things in mind. First of all, you must use fresh vermouth. As a wine-based spirit, once opened, always store your vermouth in the fridge and use it within a month or so. If you find it lying around for longer than that, it’s great for cooking. Secondly, this drink really does require Peychaud’s bitters and a good orange bitters, they are what make the drink! So here you go, the Old Hickory Cocktail:

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Old Hickory

1 1/2 oz. Italian Sweet Vermouth
1 1/2 oz. French Dry Vermouth
1 dash Peychaud’s Bitters
1 dash Angostura Orange or Regan’s Orange Bitters
Lemon peel for garnish

Add all ingredients except garnish to a large mixing glass. Top with plenty of ice and stir until well chilled. Strain through a julep strainer into a coupe or small absinthe glass, squeeze the lemon zest over the drink to release its oils and place on the edge of the glass.

-Dan (& Ceilidh)

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