Apologies for posting on the quick this time–the day job’s crunch period is whipping my ass, and on top of that, Jen and I are prepping for a cocktail party (more on that, I hope, next week, if I live through it). This month’s theme is fizzy drinks, hosted by Cocktailnerd.
This is based on a drink first served us over a year ago at Flatiron Lounge. Jen requested a Seelbach, but we couldn’t remember the precise recipe offhand. The bartender took what ingredients we could remember, thought for a moment, and offered her take on it. You’ll note it’s basically a Red Hook but with added bubbly.
I wish I could say I used Red Hook Rye for this, but it’s still a bit out of my budget. This version uses bonded Rittenhouse. Note, too, that I used Carpano Antica instead of Punt e Mes. Chalk that up to how busy we are. Neither of us had time to get to a shop with Punt e Mes, so I used what was on-hand.
Red Hook Fizz
- 2 oz. rye whiskey
- 1/2 oz. Carpano Antica vermouth
- 1/2 oz. Luxardo maraschino
Technique: Shake over ice, strain into an ice-filled glass, and top with fizz.