Canadian Club 100% Rye, Cognac, Sweet Vermouth, Benedictine,
Angostura & Peychauds bitters, lemon zest on the rocks.
(Stanley Clisby Arthur, Famous New Orleans Drinks, 1937)
TORONTO
16.00
Lot No. 40 Rye Whisky, Fernet Branca, Angostura bitters, Char No.5,
brown sugar syrup & orange zest served up.
(David Embury, The Fine Art of Mixing Drinks, 1948)
SAZERAC
16.00
Canadian Club 100% Rye, Herbsaint, Peychauds bitters, Char No.5 sugar syrup &
lemon zest served up.
(William Boothby, World Drinks, 1908)
MANHATTAN
16.00
Canadian Club 100% Rye Whisky, Sweet Vermouth, Angostura bitters served up.
(O.H. Byron, Modern Bartenders Guide, 1884)
BOULEVARDIER
16.00
Lot No. 40 Rye Whisky, Campari, Sweet Vermouth, orange zest served up.