Classic Mixology: Cocktail & Mixed Drink Recipes

Hiram Cocktail

Source:  Modern American Drinks page:  36
1/2 large bar glass ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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2 dash Peychaud bitters

Ingredient: Peychaud bitters

What it is:  Bitters
Substitution:  bitter

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1/2 jigger Italian vermouth

Ingredient: Italian vermouth

What it is:  Vermouth

Fortified wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinn

Substitution:  vermouth

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1/2 jigger Canadian whisky

Ingredient: Canadian whisky

What it is:  Whiskey
Whisky that by law must be mashed, distilled and aged at least three years in Canada in a wooden barrel of not greater than 700 L capacity. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of rye, typically lighter and smoother than other whisky styles. While the use of rye is not dictated by law they are often generically referred to and may legally be labeled as "rye whisky" in Canada.

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1 maraschino cherry

Ingredient: maraschino cherry

What it is:  Fruit

The name maraschino refers to the marasca cherry and the maraschino liqueur made from it, in which maraschino cherries were originally preserved. They were, at first, produced for and consumed as a delicacy by royalty and the wealthy. While delicious and traditional maraschino cherries are available (e.g., Luxardo brand), most modern versions are preserved in a brine solution, dyed red and packed in sugar syrup.

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A mixing-​glass half-​full fine ice, two dashes Peyschaud bitters, one-​half jigger Italian vermouth, one-​half jigger Walker Canadian whiskey. Mix, strain into cocktail-​glass; add a maraschino cherry.