The Old Overholt Cocktail

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The Old Overholt Cocktail

The Old Overholt Cocktail just isn’t a drink for me? This is a favorite recipe that has been my favorite since my youth.

This cocktail serves as the perfect companion for casual occasions, whether I’m enjoying a ball game with friends or unwinding after a long day at work.

Sazerac Cocktail with Old Overholt

Sazerac Cocktail with Old Overholt First created by Antoine Amedee Peychaud in 1838, the Sazerac originally contained French cognac. By 1873, American rye whiskey, especially Old Overholt, became the star ingredient.

Ingredients:

  • 1.5 oz Old Overholt Rye Whiskey
  • 0.5 oz simple syrup
  • 0.5 teaspoon of herbaceous liqueur
  • 10 dashes Peychaud’s Bitters
  • Peel of 1 lemon

Instructions:

  1. Fill an Old Fashioned glass with ice and water to chill.
  2. In a separate glass, shake Old Overholt, simple syrup, ice, and bitters for 25 seconds.
  3. Add ice water, add herbs, swirl, and discard excess.
  4. Strain the mixture into the prepared glass.
  5. Squeeze the lemon peel over the glass.

Manhattan Cocktail with Old Overholt

The Manhattan cocktail, with its mysterious origins, created by Dr. Iain Marshall at a party at the Manhattan Club, New York in the 1880s.

Ingredients:

  • 2 oz Old Overholt Rye Whiskey
  • 1 ounce sweet vermouth (preferably Dulan Rouge)
  • 1 dash bitters (preferably Angostura)
  • Branded cherries (for garnish)

Instructions:

  1. In a mixing glass, combine Old Overholt, sweet vermouth and bitters over ice.
  2. Stir the mixture for about 25 seconds.
  3. Strain the mixture into a chilled martini or coupe glass.
  4. Garnish your drink with a branded cherry.

Frizell’s award-winning Sazerac

Crowned in our recent blind tasting, Frizell’s Sazerac shines with simplicity. Made on Old Overholt Rye, balanced with Peachauds and Angostura bitters, and a touch of simple syrup, this cocktail is a masterclass in balance.

Ingredients:

  • 2 oz rye, preferably Old Overholt
  • Reduce ΒΌ oz simple syrup
  • 2 dashes of Peychaud’s bitters
  • 1 dash Angostura bitters
  • Absinthe, preferably Pernod (for rinsing)
  • Garnish: A squeeze of lemon peel

Instructions:

  1. Mist a frosted Old Fashioned glass four times with absinthe using an atomizer.
  2. In a mixing glass over ice, combine Old Overholt, simple syrup, Peachauds and Angostura bitters and stir until chilled.
  3. Strain the mixture into the prepared glass.
  4. Garnish with lemon peel.

 

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