Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!
Chris Lemperle's Fourth Regiment Recipe
Ingredients
- 1 ½ ounces rye whiskey, such as Rittenhouse
- 1 ½ ounces sweet vermouth, such as Carpano Antica
- 2 dashes Peychaud's bitters
- 2 dashes orange bitters
- 2 dashes celery bitters
- Garnish: lemon twist
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled.
3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.
Chris Lemperle's Cavalier Recipe
Ingredients
- 1 ½ ounces rye whiskey, such as Rittenhouse
- ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge
- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year
- 1 ½ ounces sweet vermouth, such as Carpano Antica
- ½ teaspoon cane syrup
- 2 dashes Peychaud's bitters
- 2 dashes orange bitters
- 2 dashes celery bitters
- Garnish: lemon twist
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled.
3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.
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