An improved Whiskey Cocktail in the style of the decades following the Civil War. Michaelmas (pronounced “mickle-mus”) is the fall semester in the British academic system, typically spanning from late September through Christmas. Al Culliton notes that the word transports them back to fond memories of their days as a young medievalist studying in Canterbury, England, and inspired this autumnal cocktail modified with port, amaro and crème de cacao.
- 2 ounces bonded rye whiskey, preferably Rittenhouse
- 1/4 ounce ruby port, preferably Quinta do Infantado
- 1/4 ounce crème de cacao, preferably Tempus Fugit
- 1/4 ounce Amaro Averna
- 5 drops saline solution or a tiny pinch of salt
Garnish: orange peel and a cherry on a pick; side of 2 ounces of high-quality cola, such as Fever-Tree Distillers Cola (optional)
- Combine all ingredients in a mixing glass, fill with ice, and stir until chilled.
- Strain into a double rocks glass over a large ice cube.
- Express the orange peel over the drink and garnish with the peel and a cherry.
- If using, serve the cola neat in a very small glass on the side.