The 1794 Cocktail (created by Dominic Venegas at “Range” in San Francisco) celebrates the US Whiskey Rebellion which occurred in 1794. The libation is an offshoot of the classic Negroni cocktail (which uses equal parts of Gin, Sweet Vermouth, and Campari), and a variation of the lesser known Boulvedier (which replaces the Gin in the Negroni with Bourbon).
The recipe calls for three strong flavours to coexist: spicy Rye Whisky, Sweet Vermouth, and the somewhat unique herbal bitterness of Campari. Balancing these strong flavours takes a bit of practice as not all rye whiskies have the same spicy kick, and not every Vermouth has the same sweetness (or the same herbal flavour profile). But when you get it right, the bar drink is a wonderful melding of flavours which makes the libation an ideal aperitif to enjoy before your evening meal.
My chosen whisky for this offering was George Dickel Rye which has a firm but not over-the-top rye flavour. I found that when I mixed with a touch less (1/4 oz less) Campari and Sweet Vermouth (Cinzano Brand) than the original recipe called for, the George Dickel Rye was able to shine just a bit brighter in the cocktail, and balance (at least for my palate) was achieved.
Here is the recipe:
1794 Cocktail
2 oz George Dickel Rye Whisky
3/4 oz Sweet Vermouth (Cinzano)
3/4 oz Campari
Ice
Strip of Orange Peel
Add the ingredients into a metal shaker with plenty of ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with a twist of orange peel
Please Enjoy Responsibly!
And if you are interested in more Cocktail recipes, please click this link (Cocktails and Recipes) for some of my original mixed drink recipes!
Note: My review for George Dickel Rye will publish tomorrow.
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