A few days ago, while covering the Diamondback, I mentioned the natural relationship that exists between the rich flavors of rye whiskey and apple brandy. Here’s another excellent drink in the same vein, except with a different partner for the whiskey: the Saratoga Cocktail.
Essentially a Manhattan that’s had half of the whiskey swapped out for cognac, which gives the drink a layer of posh lusciousness just beneath the whiskey’s spicy edge, the Saratoga is another booze-forward old timer dating back to at least the 1880s (and where would I be without Dave Wondrich’s Imbibe!
As with the Diamondback and most other rye-centric drinks I can think of, you’re very well served if you choose to use a potent 100-proof or higher rye such as the Rittenhouse bonded or the Wild Turkey 101. And while a fairly pedestrian mixing cognac will get you there, aim for as good of a VSOP as your wallet or conscience will allow. (And while most cognacs on the market fall well below the recommended whiskey’s level of alcoholic firepower, there’s a 106-proof “Force 53” VSOP from Louis Royer that should help level the playing field; I have a bottle on the way, and I’m curious to see how it plays out.) For a spirit-centric drink as this, the Carpano Antica vermouth is pretty much the best thing you can do.
Dale DeGroff has been recommending Sazeracs made with half rye / half cognac for years; for tonight, when I’m again with a hankering for something old-timey and booze-forward, the Saratoga is taking care of me extraordinarily well.
Saratoga Cocktail
- 1 ounce rye whiskey
- 1 ounce cognac
- 1 ounce sweet vermouth
- 2 dashes Angostura bitters
Stir well with cracked ice, strain into chilled cocktail glass. Twist a lemon peel over the drink and use as garnish.
This drink is part of 30/30, a series of 30 drinks in 30 days — or as much as I can keep up before collapsing in a weary, booze-addled heap.
I thought about the Saratoga last night as we were drinking a gem from the Waldorf-Astoria barbook – the Chauncy. Equal parts tom gin, whiskey, sweet vermouth, and brandy with a dash of orange bitters.
I’m a big manhattan fan, and this is a great variation for a subtler taste. Thanks!
Be sure to also try the rye/cognac julep in Imbibe! also. It’s listed as a ‘Prescription Julep’ and is, as advertised, quite tasty.
Even though this post clearly says “30/30” at the top, it isn’t coming up in the queue when one clicks on the full 30/30 series.
Would hate to see it disappear, as it’s a good drink (will perhaps rise to great when I score some Rittenhouse–for now had to settle for Wild Turkey.)
Frederic — I don’t think I’ve tried the Chauncy before; add another to the queue!
Sylvan — Prescription Juleps are a favorite here; once I get my 106-proof VSOP, I’ll match that up against a heavy-hitter whiskey and report back on the results.
Dave — oopsie, thanks for pointing that out. I’ve made the change. Glad you liked the drink.
[…] Washington Liquor Control Board is gonna stock it? — I commenced to try out the Force 53 in a Saratoga and, on Erik Ellestad’s suggestion, a Morning Glory, and was almost in tears at the richness […]
They made this drink last night at SF Cocktail Week’s closing party. I’d never had one before. So good! This one they made with Yamazaki 12 whisky instead of rye.
[…] strikes me as a kind of flavor balance between two old favorites, the Saratoga Cocktail (the rye/brandy/sweet vermouth one; there are other drinks with the same name) and the El […]
[…] cognac. Cognac? Yup. As is typical for me, I came across my first read of this drink exploring Paul’s site, in this case, his 30 in 30 experiment. An interesting take on our little gem and there is a lot […]
[…] for a few notes on possible variations (and a similar transition to colder weather), or look at Paul Clarke’s write-up, which notes that Dale DeGroff has been making Sazeracs with a blend of cognac and rye for years. […]