* 1 1/2 ounces straight rye whiskey
* 3/4 ounce triple sec
* 3/4 ounce sweet vermouth
* 1/2 ounce fresh lime juice
Combine all ingredients in an ice-filled shaker and shake until cold. Strain into a chilled cocktail glass.
I had originally set my mind on a James Joyce cocktail this evening but, much to my dismay, I found I was out of Irish whiskey. A trip to the store wasn’t convenient so I opted to fall back to that drink’s ancestor, the Oriental.
Like so many classic cocktails, the Oriental appeared in Harry Craddock’s Savoy Cocktail Book. And then, like so many of those recipes, it was adapted for a modern palette, this time by Gary Regan who published this version of the recipe in The Joy of Mixology. The original recipe called for rye and orange curaçao; Gary suggests triple sec in place of the curaçao and offers a choice of bouron instead of rye. In making these, I went with Russell’s Reserve six year rye and Cointreau.
Upon reflection, I think I might prefer this version to the more recent James Joyce cocktail. Maybe a side-by-side comparison is in order.