The Story Behind The Clint Eastwood
Hold onto your jigger because you’ll need it for every ingredient in this cocktail, including all the bitters you own. (Well, to be precise, you’ll actually need a teaspoon.)
A ton of different cocktails utilize aromatic bitters but generally only in a few dashes per drink. However this libation, developed by Chicago bartender Mike Ryan, calls for nearly a teaspoon of Angostura bitters. Add high-proof rye whiskey along with intensely herbal green Chartreuse and you have a drink for someone who doesn’t back down easily.
Surprisingly, the large amount of bitters in this cocktail does not overpower the other ingredients. The result is like a much more complex and herbal-forward Manhattan. Since it packs so much flavor you can drink it slowly, and allowing the ice to melt in your glass won’t cause it to lose balance.
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More Rye Recipes To Explore
The Down in Flames Recipe:
From Normandie restaurant in Portland, Ore. comes this boozy rye and mezcal cocktail akin to a smoky Old Fashioned. Learn how to make it with this recipe!
High Rye Algonquin:
The timeless Algonquin cocktail, upgraded with Johnnie Walker High Rye — a variation that will make it easy to forget the original.
The Algonquin:
The Algonquin is a shaken or stirred blend of rye whiskey, French vermouth, and pineapple juice. Check out the recipe here!
The Forgotten Lore:
Featuring coconut-washed whiskey, aged Jamaican rum, sweet potato syrup, and dessert wine, the Forgotten Lore is complex and comforting.
The Little Italy:
The Little Italy is a Manhattan riff that swaps out bitters for the artichoke-based amaro, Cynar. Check out the recipe here!
The Febbre Di Lumaca Recipe:
Anthony Henirquez, bartender at Lumaca in the HGU NYC hotel, shares how to make the Febbre Di Lumaca cocktail with fresh ginger, cinnamon, and aperitivo.
