We made it to Friday once again. Congratulations to all of us. This week was a slog for yours truly. Though that will happen on the first week back from vacation. So I needed something to celebrate the end of the week, and I felt a whiskey based drink would be the perfect vehicle for proper end of week fetes. This week we’re making a Man O’ War. I had this one on my (quite extensive) list of drinks to make here, and it just….kinda got lost in the mix. Thankfully, I re-discovered when deciding what to make this week, and decided to give it a go. Contrary to what I thought of when I came across this recipe, it is NOT named for the massive 18th century warships that dominated naval combat, but instead it was named for the dominant race horse Man O War, who nearly won the Triple Crown in the 20s. Given the racehorse connection, the bourbon base makes so much sense now.
Should I have made this drink in May for the Derby? Probably. But, we’re here now (with all the ingredients on hand) so let’s make it!
2 oz. good-quality bourbon or your favorite rye whiskey
1 oz. Cointreau or other orange liqueur
.5 oz. freshly squeezed lemon juice
Brandied cherries or lemon peel for garnish
Fill a cocktail shaker halfway with ice cubes then add the bourbon (or rye or whiskey), Cointreau, sweet vermouth, and lemon juice. Close and shake until it is thoroughly chilled (almost too cold to touch), at least 20 seconds. Strain the cocktail into the ice-filled cocktail glass, spear a few brandied cherries and a few bits of lemon peel onto a few cocktail toothpicks and garnish each glass. Serve.
The nose is lemon & citrus forward. I get some of the orange liqueur, but mostly the lemon scent. I do get a little bit of maraschino cherry aroma, but I really only noticed it after smelling the drink 2 or three times.
The flavor is heavy on an orange and bourbon mix up front. Underneath that, I get slight bitter notes from the lemon juice, but nothing too strong or overpowering. The flavors don’t change in intensity and all play really well here, making this a very well balanced drink. The aforementioned blend of flavors carries all the way through the sip. No real aftertaste to speak of here, although the lemon bitterness lingers for a second or two afterwards, but it fades rather quickly.
Overall, this is very Smooth, and drinkable. Strong enough to let you know this is a whiskey drink, but it restrains itself enough were you could have a second one if you wanted. I really like this one actually. Not just because I enjoy whiskey based drinks, but there is something about the simplicity at play that makes this work really well. This is definitely going to be one I make again, and relatively soon.
(Banner image found here)
I need to take a little break from drinking…but not until we’re done spending time with my family.
How much Sweet Vermouth Sharky?
2 oz. good-quality bourbon or your favorite rye whiskey
1 oz. Cointreau or other orange liqueur
.5 oz. freshly squeezed lemon juice
Brandied cherries or lemon peel for garnish
Must have deleted that. .5 oz
I actually have all the ingredients for this. I also haven’t had a drink (other than the Raiders game) in like 7 weeks.
What did this drink do to your RAGE CONTROL?
Rage control? Hockey season hasn’t started yet, so when that happens I’ll let you know which drink calms me down after the Rangers give up a 5 on 3 shorthanded goal against.
But won’t it be a lot of consolation that the Rangers will be TOUGH and GRITTY?
“Gritty? Ya don’t have to say my name three times!”
I knew that was coming…
https://www.youtube.com/watch?v=TJtiepwpKFw
Look, I’m a rookie at drinks and drinking still. I’ve learned in the last few years what an IPA is and a stout and such. I’ve just never been much of a drinker.
What is a good mixed drink using whiskey that isn’t too strong, as whiskey tastes like fire to me. All whiskey. Not just the “good stuff”. Alcohol is very astringent to my taste buds, but I have a bottle of whiskey I want to use up. It’s the rye kind.
Thanks and prayers
Whiskey & ginger. Specifically Crown. Crown is a Canadian whiskey that plays very well with ginger, and since it’s a highball, you can better control how much whiskey you want to taste compared to the ginger (and ice, lots of ice in that one)
Yeah, I started with Crown & Coke and then went through Crown & Ginger to Crown & 7Up and then Crown on the rocks. After that I got more into scotch neat.
But it’s not like this is some progression that you have to follow; some people find a drink they like and stay with it. In the world of wine, I have camped out in the mid-range tier and declined to “progress” to the world of super-expensive Bourdeaux and Burgundy or high-end Napa stuff. Do what your taste buds and liver and pocketbook dictate.
As a Canadian we used to get the purple Crown Royal bags and use them for marbles at school. Seems now that everyone was drunk back then all of the time.
I can’t have a night out on rye becasue then “the other guy” comes out. I have a couple bottles on my bar but they are for sipping and not mixing drinks/getting into arguments.
One of my friends used to use a Crown Royal bag to hold the money he collected on his paper route.
I have a couple that I use for holding spare change. Apparently some people have converted them into masks during the pandemic.
I guess I would say start off with highballs: whisky and 7up or ginger ale or soda.
Depending on how you feel about citrus, a whisky sour might be an option. Irish coffee if that appeals to you.
A lot of the classic whisky cocktails (Manhattan, Old Fashioned, Boulevardier, Sazerac) are mostly hard liquor so probably won’t suit you.
There’s also nothing wrong with just diluting your whisky with some water. At tasting events, you’re usually told to put at least a small amount of water in to take away the burn and “open up” the spirit. If half whisky/half water is more your speed, there’s nothing wrong with that.
Right, because I would never have a second strong drink. I mean, who would do that, right?
/laughs nervously
Right?