Paddy Wallbanger

  • 1.5 oz Irish Whiskey (Black Bush)
  • 1.5 oz Dry Vermouth (Dolin)
  • .5 oz Galliano L’Autentico
  • 2 dashes Orange Bitters

Garnish: None

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass and stir with ice until cold.  Strain into a chilled coupe.

This is a recipe from the PDT Cocktail Book and is attributed to Gerry Corcoran of PDT in New York City.  According to the book it was this Irish bartender’s reinterpretation of the Harvey Wallbanger as a dry Irish Manhattan.

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Toronto Cocktail

  • 2 oz Rye Whiskey or Canadian Whiskey
  • .25 oz Fernet Branca
  • .25 oz Simple Syrup
  • 2 dashes Angostura Bitters

Garnish:  Orange Peel

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 20 seconds and strain into a chilled cocktail glass.  Express the oils from an orange peel over the glass and garnish.

This is a recipe from an article by Paul Clarke on the website Serious Eats.  It is another Manhattan variation where the Fernet and simple syrup replace the sweet vermouth.  There are a number of variations of this cocktail online with different amounts of Fernet, but the .25 found here seems to be the consensus.

Colonel Carpano

Spirit:  1.5 oz Bourbon Whiskey

Sweetener:  .75 oz Sweet Vermouth (Antica Formula Carpano)

Acid/Bitter:  1.5 oz Cynar; 2 dashes Peychaud’s Bitters

Garnish:  Orange Peel

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an old-fashioned glass over large ice.  Garnish with an orange peel.

This recipe is attributed to Kyle Davidson of The Violet Hour in Chicago.  I came across the recipe on the website kindredcocktails.com.