Blue Collar Cocktail

Lots of fancy egg drinks this month. Time to roll up the sleeves and get back to work with something a little more appropriate for a "Monday".

The blue collar was one of my first "new" favorites, and still a favorite "modern" recipe of mine. It is dark and stirred, but the orange flavors from the bitters and Amaro Cio Ciaro, along with the cherry from the Maraschino and subtle florals from the moderate amount of carpano, really lighten this drink up to something more in the "medium and stirred" range. It seems to me almost more like a sweet martini than a rye based cocktail.

The "Blue Collar" was created by Michael Madrusan, when he was working at "Milk and Honey" in New York City. Michael was also a well known bartender at "Little Branch", before moving to Australia a little over a year ago. (Michael will soon be opening a new bar called "Everleigh" in Melbourne...if you find yourself in Melbourne, look it up!)

THE BLUE COLLAR


2 ounces (60 ml) Sazarac Rye
1/2 ounce (15 ml) Carpano Antica Sweet Vermouth
3/8 ounce (11ml) Maraschino Liqueur
3/8 ounce (11 ml) Amaro Cio Ciaro
1 dash Orange Bitters


Stir and strain into a cocktail glass. Garnish with a lemon twist.