This is an old but quasi-lost cocktail which I was introduced to not by my favorite local craft bar, Singlebarrel in San Jose, but by BB’s Restaurant in Jacksonville, Florida. Really. It’s a clear cousin to the Manhattan, and was apparently invented in the late 1800s at the Waldorf-Astoria.
The Suburban Cocktail
- 1.5 oz. rye whiskey
- 1/2 oz. dark rum
- 1/2 oz. port
- dash orange bitters
- dash aromatic (Angostura) bitters
Stir with cracked ice and strain into a chilled cocktail glass.
The restaurant used a gentler bourbon which I think I might actually have preferred—the original recipe clearly calls for rye, though. Of course, I’m cheating by using a California Madeira rather than a true port, and used Coruba rum, which I might swap out for something a little more complex and assertive next attempt.