2 oz Bulleit Rye
1 dash Amaro Ciociaro
Fill mixing-glass with broken (or method) ice, stir, strain into cocktail glass, serve. — This recipe, really a type of “whiskey service” or Whiskey & Bitters, first enters the JM repertoire in 1912 in his third edition. Straub’s recipe by this name is unrelated; it is essentially a Manhattan with St. Croix rum. The Savoy Cocktail Book (1930) has a possibly related drink consisting of Canadian whisky dashed with Angostura and lemon juice.
