After a nice long holiday weekend up in beautiful Ouray, Colorado, I’m back in beautiful New Mexico. For all three of my regular readers, I apologize for not supplying you with drink recipes for the last few days.
For today’s drink, we return to Hugo Ensslin’s 1917 Recipes for Mixed Drinks. While long on recipes, Ensslin’s tome offers scant information about the drinks therein. The great fount of knowledge, the internets, are also fairly lacking. But who cares? You can still drink the thing. Make up your own story to share with anyone you might be drinking with, or mixing for. Just don’t get it confused with that atomic bomb dude.
1/2 bourbon whiskey
1/4 Italian vermouth (Carpano Antica)
Shake with ice and strain into a chilled cocktail glass.
With such a heavy dose of grenadine on board, you might think this cocktail would wind up too sweet, but it doesn’t really at all. You might also think, looking at the overall structure of the drink, that it would taste not unlike a Manhattan. And it does taste not unlike a Manhattan. In fact, it tastes like a Manhattan with grenadine in it. Which turns out to be a fairly winning combination. Four livers.
By the by, here’s another way to make grenadine, courtesy of Jeffrey Morganthaler. It’s not quite as easy as Ted Haigh’s version, but it has a somewhat more distinctive pomegranate flavor. I can’t really say I like one over the other, but both are drastically better than any commercial grenadine you’ll find.