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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