Rye bourbon is, after rum, among the first New World spirits, and the first whiskey distilled in North America. George Washington made rye at Mt. Vernon, and by the time of Prohibition, rye was the primary whiskey used for cocktails. Most rye distilleries never reopened after Prohibition thanks to the changing American palate, which grew to prefer lighter spirits and blended whiskeys.
While a traditional Manhattan breaks out sweet and dry vermouths, from the one you’ve shaken earlier, combining the anise flavor and vanilla with the great bourbon. This recipe looks like a simple cocktail (whiskey, liqueurs, and bitters), but when you examine it, there’s a lot going on inside it. The anise flavor of Pernod, the bitter, the corn and the rye, which form the flavors of most bourbons and a delicate touch of vanilla with a twist of orange.
Glass : Cocktail
Method : Shake and Strain
Garnish : Orange zest and maraschino cherry
4 cl Canadian Club 100% Rye
1 cl Galliano Vanilla
1 cl Cointreau
2 dashes Peychaud’s Bitters
3 drops Pernod
Pour the ingredients into a cocktail shaker filled with ice and shake well. Strain into a chilled cocktail glass.