The Vandano Variation Cocktail

When welcoming guests into your home, nothing says “I’m glad you’re here” quite like a cocktail. It shows you care and want them to have a good time.

After taking coats and accepting any gifts (the best guests bring gifts), the first thing I do is offer a drink. It doesn’t need to be fancy; a simple highball will suffice. But if you’ve got the ingredients, the tools and the know-how, it could be transcendent.

My house cocktail blends two of my favorite classic cocktails: the Manhattan and the Sazerac. I originally came up with a similar drink using Cocchi Americano in place of sweet vermouth. (Much later I found it to be a close relative to both the Waldorf and the Satan Cocktail.)

The Vandano Variation

2 oz rye whiskey (Bulleit or Rittenhouse)
1 oz sweet vermouth (Dolin or Cinzano)
1 dash Angostura bitters
1 dash Peychaud’s bitters
Absinthe or Pastis

Spritz* a chilled coupe with absinthe. Stir rye, vermouth and bitters with ice and strain into coupe.
Garnish with twist of lemon peel.

*I say spritz the glass because I find the “swirl and dump” method of coating a glass to be wasteful and absinthe ain’t cheap. I recommend picking up a Misto or other food grade sprayer giving the glass a quick half second blast.

It’s simultaneously sweet and spicy, bright and dark. I’ve had at least one guest say, “I wish I could drink these all night.” I do too.

So, what’s your house cocktail? Let me know in the comments and I’ll try yours if you try mine.

It was good to see you again and thanks for the gift.