As submitted by Adam Pearl as a special supplement to his Harpsichord Recital.
So I love whisky (or whiskey) cocktails. It started with the simple Manhattan: Bourbon or Rye, bitters, vermouth and a garnish – a twist or a real maraschino cherry. Over time, I was introduced to variants from many different good restaurants and bars, and was inspired to experiment at home.
One drink recipe that Aaron—my husband Aaron Sheehan— brought home from Boston was the Prospect Park: Rittenhouse rye, Aperol, Punt e Mes, and Luxardo Maraschino liqueur. This really got the ball rolling, and set up my rough guidelines for experimenting.
Not a Mixologist
Now, I’m not a mixologist, and I certainly don’t have the most refined palate, but I know what tastes good to me! (And I know from playing the harpsichord how much fun you can have with experimenting and ornamentation!)
So, it struck me that the Manhattan has essentially 3 parts: Whisky, bitters, and vermouth. The Prospect Park has whisky, vermouth in the form of Punt e Mes, a bitter liqueur – Aperol, and adds a sweet element – Maraschino liqueur. This sets up my categories, which you can safely experiment with as your heart desires.
I tend to use 3 parts whisky to 1 part bitter liqueur, 1 part vermouth etc – but I also never measure. Shake with plenty of ice for a good 20 seconds, and strain into a coupe or martini glass – or a plastic cup if you have clumsy guests 😉
The Three Parts of the puzzle
Whisky: Bourbon, Rye, Even Scotch!
Bitters: You can use bitters, such as the classic Angostura, but there are dozens of variations easily available now: orange, black walnut, lavender… Or try any of the bitter liqueurs (at least that’s how I think of them): Aperol, Campari, Amaro (which literally means bitter) – there are so many varieties of Amaros out there, classic Italian ones like Averna as well as a slew of modern takes like Baltamaro (yes, made in my town!) Each type of amaro will give a unique flavor to your cocktail.
Vermouth, or other Wine-derived: Vermouth (sweet or dry, or both) Try different brands, as they vary significantly. Carpano Antica and Punt e Mes are two favorites! Port – ruby or tawny, or Sherry – dry, cream, amontillado
Sweets/Garnishes: If you want to sweeten up your cocktail, Maraschino is great. So are Luxardo or Amarena cherries and their syrup. Garnish with a lemon, orange, grapefruit twist – or any other citrus.
Start mixing!
PS: We at Tempesta recommend a side of Harpsichord with your drink. Adam’s latest is still streaming through May 2!