Back to back weeks featuring drinks from Manhattan. We’re not making a Manhattan however.  We’re mixing up something a bit different. This week’s cocktail is a Peacock Alley Martinez from the Waldorf Astoria Bar Book by Frank Caiafa. I first heard of this magical concoction from the New York Times, and I keep coming back to it. Mainly because I usually have all of the ingredients in my bar at all times. It also helps that it is easy to make, and quite tasty:

2 oz. Ransom Old Tom gin or Greenhook Ginsmiths Old Tom Gin

1 oz. Martini & Rossi sweet vermouth

3/4 oz. Nolly Pratt extra dry vermouth

1/4 oz. Luxardo maraschino Liqueur

1 dash Angostura bitter

1 dash Regans’ Orange Bitters No. 6

Add all ingredients to a mixing glass. Add ice and stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with a lemon peel.

This is a strong drink. It better be since it’s all booze. If you make or order this one, you’ll be sipping on it for a while. While looking at the recipe, you would think the combination of gin and two types of vermouth doesn’t seem like it would play, but it most certainly does. The gin (I used Bombay Sapphire) does not overpower the two vermouths (of which, both were Martini & Rossi). The maraschino liqueur adds a touch of needed sweetness to cut the twin vermouth attack, since there is such most definitely such a thing as “too much vermouth”. The color and flavor is reminiscent of a Manhattan. I would also garnish with a Luxardo maraschino cherry to compliment the liqueur that is already present in the drink.

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