Sharkbait’s Cocktail of the Week: The Slog

Happy Friday everyone. I don’t know about you all, but this week seemed to just…drag on.  Maybe it’s because Mrs. Sharkbait and I went away to Kennebunkport Maine last weekend as a getaway and coming back to reality always sucks. Or maybe it was the two fillings I had done on Monday that made this week suck extra hard. Either way, It’s Friday so I think it’s time to have a drink.*

This week’s drink comes from the tried and true PDT cocktail book. I originally went looking for something to use the Lilet Blanc I have in my fridge, but then I found a drink that featured  Dubonnet, and I remembered I still had some as well, and decided to utilize that instead. Plus the drink I chose is a riff on a Manhattan, and who doesn’t love a good Manhattan?

Deshler

1.5 oz. Rittenhouse Bonded Rye Whiskey

1 oz. Dubonnet Rouge

.25 oz. Cointreau

2 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled coupe. Garnish with an orange twist

The drink’s aroma is reminiscent of a regular Manhattan. The rye notes come through as one would expect. I also get a few orange notes from the Cointreau and the garnish which are nice touches in this application.

The sip is drier than a normal Manhattan is, but not as much as dry as a dry Manhattan is. As expected, the whiskey flavors take the reigns right off the bat, and really doesn’t let go. As for the Dubonnet, it takes the place of the sweet vermouth in a regular Manhattan. The more I drink this, the more I think I like the Dubonnet at a substitute. Depending on where you go (assuming you’re not drinking them at home), the combination of the sweet vermouth and the maraschino cherry can get very sweet, very fast, and you don’t get that with the Dubonnet here and I think I really like it. While the flavors are mostly overshadowed by the rye, I can get little hints of the red wine that come through, and it works with the rye and the Cointreau to produce a nice depth, without the potential of an over the top sweetness waiting at the bottom of the glass.

The Cointreau (in conjunction with the orange peel garnish) adds a little citrus bite and a lingering orange-ish aftertaste on the palate once you’re finished with a sip. It’s pleasant, but also disperses fairly quickly which I like. Too much lingering orange would be a detriment to this drink.

Overall, I like this. I think if given a choice, I’d still opt for a Manhattan (especially in public since I assume this drink isn’t on many bartender’s radar) but I’d have no issues mixing it up if I wanted something a little less sweet. If the decision was between this and the Rye & dry, I think I would opt to make this one instead. I like the toned down dryness and the orange flavors that are prominent at the end.

(Banner image courtesy Matthew Tetrault Photography)