In the early 1800s, “cocktail” connoted a drink mixed with bitters. The recipe for this one, which first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion, comes from Keen’s Steakhouse in Manhattan.
- 3 oz. rye whiskey
- 1 oz. sweet vermouth
- 3 dashes Angostura bitters
- 1 maraschino cherry
- Mix whiskey, vermouth, and bitters in a shaker with ice; stir to chill. Strain into a martini glass, or a rocks glass with ice; garnish with cherry.