Fourth Regiment recipe
A vintage 1880s Manhattan riff pairing rye whiskey and sweet vermouth with a trio of savory bitters.
Method: Stir ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Martini Family
Ingredients
- 1 1/2 oz Rye whiskey (100-proof preferred)
- 1 1/2 oz Sweet vermouth (rosso)
- 2 dashes Celery bitters (or concentrated celery shrub)
- 1 dash Orange bitters
- 1 dash Peychaud's bitters (or aromatic bitters)
How to make a Fourth Regiment
- Combine the rye whiskey, sweet vermouth, celery bitters, orange bitters, and Peychaud's bitters in a mixing glass filled with ice.
- Stir the mixture steadily for thirty seconds until thoroughly chilled and properly diluted.
- Fine-strain the liquid into a pre-chilled coupe glass.
- Express the essential oils from a fresh lemon or orange zest twist over the surface of the drink.
- Drop the twist gently into the glass as garnish.
Garnish
Lemon or orange zest twist
Pro tip
Use a bonded 100-proof rye to ensure the spirit cuts cleanly through the equal proportion of sweet vermouth without being overwhelmed.
History of the Fourth Regiment
First recorded in the 1889 cocktail manual 282 Mixed Drinks, the Fourth Regiment belongs to a late-nineteenth-century wave of Manhattan variations defined by equal-parts construction and complex aromatic blends. Decades later, writer Charles H. Baker Jr. famously encountered the drink being served by a British naval officer in Mumbai during the 1930s.
Flavour profile
Herbal, Savory, Rich, Complex
Variations
- Baker's Fleet Edition — Substitute Angostura bitters for Peychaud's and garnish with a lime peel.
- Modern Celery Shrub Riff — Replace celery bitters with two dashes of concentrated celery shrub for an added acidic snap.
- Split-Base Bourbon Blend — Use equal parts bonded rye and high-proof bourbon to soften the spice profile.
Practise making the Fourth Regiment in the free Virtual Bar game.