The Fourth Regiment, first recorded in the 1880s, was part of an explosion of Manhattan-like cocktails featuring the triumvirate of whiskey, vermouth and bitters. This one was an outlier because of the inclusion of celery bitters, in addition to Peychaud’s and orange versions. At the Austin bar DrinkWell, the Fourth Regiment is made with bonded rye, a light and herbal vermouth, Peychaud’s bitters and celery shrub, which bar manager Caer Maiko says makes it an ideal warm-weather Manhattan that delivers pleasing savory notes.
- 1 1/2 ounces 100-proof rye whiskey, preferably Rittenhouse
- 1 1/2 ounces sweet vermouth, preferably Martini & Rossi
- 2 dashes concentrated celery shrub, such as Bittermens
- 1 dash Peychaud’s bitters
Garnish: orange twist
- Combine all ingredients in a mixing glass.
- Stir with ice until well-chilled.
- Strain into a chilled coupe.
- Garnish with an orange twist.