It seems the implementation of this legislation, as well as the Volstead Act fourteen years later, in many ways rendered most of the bitters business unsustainable. Naturally, as time progressed, the ingredient lost prominence among bartenders.
Anyway, as with our last session, cocktails were prepared to exemplify the many applications of bitters. Derek's associate, JP Fetherston, prepared the second session's refreshments. As he prepared, it was noted that Fetherston spends a noble amount of time experimenting and advancing the craft of the bar. The first tipple that he presented us was The 4th Regiment Cocktail.
The 4th Regiment Cocktail
- 1 oz rye whiskey
- 1 oz of sweet vermouth
- 1 dash of Peychaud's bitters
- 1 dash of orange bitters
- 1 dash of celery bitters
Glassware: chilled cocktail glass or rocks glass
Combine ingredients in a glass with ice and stir. Pour into a chilled glass. Garnish with a lemon twist. Enjoy.