Sidewinder Manhattan
The Manhattan, that three-part libation composed of whisky, vermouth, and bitters, is a ‘go-to’ cocktail for many.
The traditional Manhattan calls for rye and sweet vermouth, although bourbon is sometimes substituted for a sweeter cocktail. The ‘Perfect’ Manhattan calls for a fifty-fifty blend of sweet and dry vermouth for a slightly drier feel.
This is a recipe for the Sidewinder Manhattan, named because we call for our Sidewinder Sweet Vermouth. Sidewinder is a new style of vermouth – complex, clean, and fragrant. It is a rare vermouth worth enjoying on its own.
- 2 oz Rye Whisky
- 1 oz Sidewinder 'Winder & Bow' Sweet Vermouth
- 2 dashes Angostura Bitters
- Luxardo Cherry or slice of Dried Orange for garnish
To a mixing glass, add the whisky, vermouth, and bitters. Fill with ice and stir. Strain into a chilled cocktail glass. Add garnish and serve
Seville Manhattan
Think of a warm summer evening spent relaxing on the patio thinking of your next adventure. This cocktail – a Sidewinder original – transports you out of the day-to-day. It makes use of our rare bourbon whiskey and our dry vermouth. If you don’t have our bourbon, we suggest substituting Elijah Craig Small Batch. Unfortunately, there really is no substitute for our dry vermouth. So pick one up locally or order online – we ship to 45 states!
- 1 ½ oz Sidewinder Straight Bourbon
- ¾ oz Sidewinder Stem and Crown Dry Vermouth
- ¼ oz Bitter Truth apricot liqueur
- ¼ oz dry Curaçao
- 2 light dashes cardamom bitters
Combine ingredients in a mixing tin. Add ice and stir until chilled. Strain into a cocktail glass and garnish with a lemon peel.
The Sazerac
The Sazerac is one of the earliest cocktails. It owes its existence to one Antoine Peychaud who crafted these in early 19th century New Orleans. Originally made with brandy, the drink quickly evolved to rye whiskey. It is now the official cocktail of New Orleans.
- 2oz Sidewinder Rye Whiskey (or Sazerac Rye)
- 6 dashes Peychaud's Bitters
- 1 sugar cube
- Absinthe for rinse
Place the sugar cube in a mixing tin and add the Peychaud’s and Whiskey. Gently break up the cube by muddling. Add ice and stir until chilled.
Rinse a cocktail glass (old fashioned or Nick and Norah) with a small amount of absinthe. Strain the cocktail into the glass and twist a lemon peel over it. Then rub the rim with the lemon peel. Keep the peel for garnish or discard
Sidewinder Boulevardier
The Boulevardier is attributed to the American author Erskine Gwynne. It is claimed that she thought of it one night in the late 1920s while enjoying herself at Harry’s New York Bar in Paris. While similar to the Negroni, the substitution of whiskey for the gin gives this cocktail a richer feel.
Our Sidewinder Boulevardier changes out one ingredient – Aperol replaces Campari in our rendition. Had Ms. Gwynne known about our vermouth, no doubt Aperol would have been her choice!
As for the bourbon – we like a high rye version that keeps the gentle sweetness from the corn but adds that touch of spice from the rye.
- 1 oz. Sidewinder (or other high rye) bourbon
- 1 oz. Aperol
- 1 oz. Sidewinder Winder & Bow Sweet Vermouth
- Dash, or more, of chocolate bitters
Pour all ingredients into an ice-filled mixing glass. Stir until chilled. Strain into a rocks glass with one large ice cube.
Garnish. We love our dehydrated pineapple slice, but a twist of orange or Luxardo cherry would also work.
Aperol with our Sidewinder sweet vermouth – magic!
Suffering Bast..d
“I always thought that gin, which I had, and bourbon, which I had, don’t marry. But I stuck some gin and bourbon into the vase, and looked about for something to take the curse off.”
Joe Scialom, 1953
The Suffering Bast..d was a hangover cure concocted by Joe Scialom* at the Shepheard’s Hotel in Cairo in 1942. The drink proved popular with the British officers and press corp stationed in Cairo during the second world war. We’re not sure why it is considered a ‘cure,’ but it sure offers relief after a strenuous day.
- 1 oz. Sidewinder Dry Gin
- 1 oz. Sidewinder Straight Bourbon
- 1/4 oz. fresh lime juice
- 1 dash Angostura bitters
- Chilled ginger beer to top
Add all ingredients, except ginger beer, to an ice-filled mixing tin and shake. Pour into an old-fashioned glass and stir in ginger beer. Garnish with a sprig of mint.
*Joe Scialom went on to achieve fame as a bartender for Conrad Hilton, for whom he created a wealth of drinks for the hotel chain. The Suffering Bast..d remains one of his most popular creations.
Classic Mint Julep
The mint julep is as old as America. Originating in Virginia with a rum base, the julep soon migrated to Kentucky where bourbon was king. In 1938, the mint julep became associated with the Kentucky Derby where it is now the official drink.
Our Sidewinder mint julep has the option of using a homemade mint simple syrup (recipe below) which we find creates a cleaner extraction of the mint than classic muddling. Our supply of pure ice allows us to crush to our specification, but even at home you can create good quality ice if you crush it yourself. You don’t need a special bag or mallet, but they can be purchased on the web for a reasonable cost.
“Then comes the zenith of man’s pleasure. Then comes the julep — the mint julep. Who has not tasted one has lived in vain. The honey of Hymettus brought no such solace to the soul; the nectar of the Gods is tame beside it. It is the very dream of drinks, the vision of sweet quaffings.”
Colonel Joshua Soule Smith
- 2 oz. Sidewinder Straight Bourbon (or a quality Kentucky Bourbon)
- 1/2 - 1 oz. mint simple syrup (see recipe) or 2 tsp. sugar with 4-5 mint sprigs muddled
- 2 cups crushed ice
- Fresh mint sprig for garnish
Add the simple syrup, bourbon, and half the crushed ice to a mint julep cup or tall glass. Stir, then add a splash of soda water and fill the glass with the remaining ice. Garnish with a sprig of mint.
Mint Simple Syrup
1 Cup Sugar
1 Cup Water
1 Cup Fresh Mint Leaves
Mix all ingredients and bring to a simmer while stirring, until the sugar dissolves. Cook a minute or two longer while stirring. Remove from heat and steep the mixture for half an hour. Strain into a container and store, refrigerated, until used.
In addition to the Mint Julep, this is an excellent base for a classic mojito. The syrup can be frozen for later use.
A few words about ice: the recipe calls for ‘crushed’ ice. Just use a good quality of ice and wrap it up in a kitchen towel or ice bag and gently crush it to the desired size. Enjoy!