Double-Barrel Cocktail
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Equal parts dry and sweet vermouth with whisky, shaken and sharpened with Angostura and orange bitters. Herbal and gently sweet, with whisky in the background. Created by George J. Kappeler in 1900.
The Double-Barrel Cocktail comes from George J. Kappeler and dates to 1900. The original recipe names neither a vermouth brand nor a type of whiskey, but given the period, rye was most likely meant.
Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
2 dash
2 dash
Suggest Regan's
1⁄3 jig
Rye most likely was used in 1900
1⁄3 jig
Suggest Dolin
1⁄3 jig
Suggest Carpano Antica Formula
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites
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AdInstructions
- Fill a mixing glass halfway with fine ice cubes.
- Add two dashes each of Angostura and orange bitters.
- Combine one-third jiggers of French vermouth, Italian vermouth, and whiskey.
- Stir the mixture well.
- Strain it into a chilled cocktail glass.