A tip from Wes and a little dig into a heretofore unnoticed DrinkBoy link revealed a “new” (to me, but undoubtedly old) cocktail that has been a favorite of mine for the last couple of weeks …

The Fancy-Free

2 ounces Bourbon whisky
1/2 ounce Maraschino liqueur (I use Luxardo)
1 – 2 dashes Angostura bitters
1 – 2 dashes orange bitters

Shake with cracked ice and strain into chilled cocktail glass. Garnish with a Maraschino cherry. Yum.

Wes came across another old cocktail recipe recently, gave it a shake, and now he’s quite fond of it. Since neither of us like vermouth, we’ve reduced the amount the original recipe calls for (and at half of that, it gives the drink just enough tang without having a too-assertive vermouth flavor), but vermouth lovers may feel free to follow the original recipe. This drink was named after the Algonquin Hotel in New York.

Algonquin

2 ounces rye whiskey
1 ounce dry vermouth
1 ounce unsweetened pineapple juice

Same drill as above … shake, strain, chilled, cherry. Sip. Aaaah.

(Okay … after two drinks, now I’m ready for all this election crap to follow.)