Edith Bunker1

Cocktailia reader Stew E. sent in an original recipe to the Cocktailia test kitchen, the Edith Bunker. I mixed one up to spec and made a variant of my own. Here are both of them, so you can take your pick.

Edith Bunker (original)

  • 1 1/2 ounces 100 proof rye whiskey
  • 1 ounce Lillet Blanc
  • 1/2 ounce maraschino
  • 2 ounces fresh orange juice
  • 2 dashes Angostura bitters

Combine ingredients in an ice-filled cocktail shaker and shake until cold. Strain over ice into a rocks glass.

While this version makes a light refreshing drink, my preference is for more spirit-forward cocktails. The Edith Bunker has good bones though so I played around with the proportions a bit and came up with my own variant, which I’m calling The Dingbat. This second version preserves the flavors of the original while allowing the whiskey to carry the drink. I used Rittenhouse rye in both versions.

The Dingbat (Cocktailia variant)

  • 1 1/2 ounces 100 proof rye whiskey
  • 1/2 ounce Lillet Blanc
  • 1/4 ounce maraschino
  • 1/2 ounce fresh orange juice
  • 2 dashes Angostura bitters

Combine ingredients in an ice-filled cocktail shaker and shake until cold. Strain over ice into a rocks glass.

Thanks again to Stew E. for the recipe. You can see what Stew’s mixing up on his Facebook page, Mixology Meet: The Daily Cocktail(s).

Comments 1 Comment So Far

Culinspiration | culinspiration.wordpress.com

My darling just made us a pair of dingbats. A nice drink, although a squeeze of lemon might improve it ever so slightly, methinks. (To be fair, we used clementine juice). Don’t forget the orange peel garnish. Thanks for sharing!