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. (Harry McElhone, ABC of Mixing Cocktails, 1922)
OLD FASHIONED
16.00
Canadian Club 100% Rye, Angostura bitters, sugar, orange zest on the rocks. (Theodore Proulx, The Bartenders Manual, 1888)
PENICILLIN
14.00
Cutty Sark, McClelland Single Malt, honey, ginger & lemon served over one large king cube.
(Sam Ross, Milk & Honey NYC, 2005)
DE LA LOUISIANE
18.00
Canadian Club 100% Rye Whisky, Sweet Vermouth, Benedictine, Herbsaint, Peychauds bitters served up. (Stanley Clisby Arthur, Famous New Orleans Drinks, 1937)
WHISKY SOUR
14.00
Canadian Club 100% Rye Whisky, lemon, Char No.5 simple syrup, egg white & Angostura bitters on the rocks. (Jerry Thomas, The Bartenders Guide, 1862)