A Fourth Regiment Cocktail combines rye, sweet vermouth, Angostura bitters, Peychaud's bitters and celery bitters with a lemon twist. I garnished with a cherry instead. I got my recipe from
Small Screen. The drink dates back to at least 1889.
The flavor is weird. There's a Worcestershire sauce-like taste which I imagine comes from the celery bitters. I wouldn't say I liked this one but it was a worthy experiment.
What an interesting cocktail. When in doubt toss everything in the shaker.
ReplyDeleteHave a lovely Christmas !
Ha! There's definitely an element of that in this drink.
DeleteMerry Christmas to you!
hmm... maybe without the celery bitters.
ReplyDeleteThis is actually the drink I had in mind when I bought the celery bitters. I'll never make this cocktail again but I look forward to trying the bitters in other contexts.
DeleteI have several things I've bought to try making one thing, then I never want to make that thing again. Or use the thing again. Aquavit comes to mind.
DeleteYeah... pantry management is an important part of the hobby. I still like having stuff on hand. You just never know when rhubarb bitters - or whatever - is going to be just the thing you need.
DeleteFor me, it's liqueurs, mostly.
DeleteAnd there's just a lot that I want to available pretty much all the time.
My bitters collection is still quite small.
At this point, I need more shelf space...
DeleteMerry Christmas!
ReplyDeleteMerry Christmas to you!
Delete