Behind the Times
This smooth twist on the classic Up to Date drops the rye and sherry in favor of Irish whiskey and Dolin Blanc vermouth. Instead of rich Grand Marnier, I've substituted Pierre Ferrand Dry Curaçao.
Note: You can find Dram Apothecary bitters online. They're a bit like Peychaud's bitters on steroids, with added notes of ginger, herbs, licorice, wintergreen, and citrus. If you don't have them and feel like MacGyvering it, use 3 dashes of Peychaud's and a few drops of Angostura. The results won't be quite as complex, but it'll get you in the ballpark.
About the author: Nick Caruana is the author of The Straight Up, where he shares his love of classic and modern cocktails, including a slight obsession with whiskey, bitters and amari. Stalk him on Twitter @The_Straight_Up, Facebook, and other social media outlets.
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Behind the Times
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||2 minutes|
|Total time:||2 minutes|
|Special equipment:||Mixing glass, barspoon, strainer, citrus peeler|
|This recipe appears in:||Classic Drinks: Up to Date Cocktail|
- 1 1/2 ounces Irish whiskey
- 1 1/2 ounces Dolin Blanc vermouth
- 1/3 ounce Pierre Ferrand dry curaçao
- 2 dashes Dram Apothecary Hair of the Dog bitters (see note above)
- Garnish: Lemon twist
Add Irish whiskey, Dolin Blanc, dry curaçao, and bitters to a mixing glass. Fill 2/3 full with ice and stir until well chilled, about 20 seconds.
Strain into a chilled cocktail glass. Garnish with lemon twist and serve.