Appearing in the Old Waldorf Bar Days book (1931) and attributed to Mike Monahan, this is basically a Manhattan with Amer Picon substituted for Angostura bitters.
|An Old Waldorf Bar Days Recipe|
2 ounces (60 ml) Rye Whiskey
1 ounce (30 ml) Italian Vermouth
1 tsp Amer Picon Bitters
Stir with ice and strain over a fresh cube in a whiskey glass.
Just as with the Manhattan, rye is the whiskey to use here, as rye whiskey was the most prevalent and readily available in the New York Region at the time these drinks were brought about.
The Amer Picon of the day was much stronger, so upping from a few dashes to a tsp to allow the flavor to come through is not a stretch.
Wild Turkey and Punt e Mes always work well together in my opinion, and the addition the Amer Picon, gives an extra herbal hint along with the obvious orange flavor the Picon imparts. (If you cannot get Amer Picon in your market, try Amaro Cio Ciaro as a reasonable substitute - maybe add an orange twist as well). A very nice drink Mr. Monahan.