Fourth Regiment

Caer Maiko | Austin, Texas

photo: Lizzie Munro
Fourth Regiment COcktail Recipe

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.

Ingredients

Serving: 1

  • 1 1/2 ounces 100-proof rye whiskey, preferably Rittenhouse
  • 1 1/2 ounces 100-proof rye whiskey, preferably Rittenhouse
  • 1 1/2 ounces sweet vermouth, preferably Martini & Rossi
  • 1 1/2 ounces sweet vermouth, preferably Martini & Rossi
  • 2 dashes concentrated celery shrub, such as Bittermens
  • 2 dashes concentrated celery shrub, such as Bittermens
  • 1 dash Peychaud’s bitters
  • 1 dash Peychaud’s bitters

Garnish: orange twist

Directions
  1. Combine all ingredients in a mixing glass.
  2. Stir with ice until well-chilled.
  3. Strain into a chilled coupe.
  4. Garnish with an orange twist.

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