About this episode
Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe! Chris Lemperle's Fourth Regiment Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse - 1 ½ ounces sweet vermouth, such as Carpano Antica - 2 dashes Peychaud's bitters - 2 dashes orange bitters - 2 dashes celery bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist. Chris Lemperle's Cavalier Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse - ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge - ½ ounce single malt Irish whiskey, such as Bushmills 10 Year - 1 ½ ounces sweet vermouth, such as Carpano Antica - ½ teaspoon cane syrup - 2 dashes Peychaud's bitters - 2 dashes orange bitters - 2 dashes celery bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Chris: https://www.instagram.com/chrislemperle/ - Crane Club: https://www.instagram.com/craneclubrestaurant/ Hosted on Acast. See acast.com/privacy for more information.