Fourth Regiment | Tipsy Tuesday

When I received The Slanted Door: Modern Vietnamese Food for review, I expected to find lots of great Vietnamese dishes to cook.  What I didn’t expect was a wonderful section on cocktails!  All of them sounded interesting and it’s ended up being one of our most used books for cocktails!  Don’t let that dissuade you from buying it as a cookbook though, you can read my review – Sidewalk Shoes review of The Slanted Door, but rather consider it a fabulous cookbook with an extra cocktail bonus!

I have a cocktail confession to make.  I am not a brown liquor kind of girl, I much prefer whites – like gin and vodka.  But something intrigued me about the Fourth Regiment – for one thing – it was going to put to good use our Berg & Hauck’s Cocktail Bitters Sampler Set – Pack of 5.  We are pretty new to the whole artisinal bitters idea and thought that a sample pack would be a good way to start – and it was.  You don’t use a large amount of bitters in a recipe, so this pack lasts forever!

The flavors in this Fourth Regiment are so subtle and smooth.  I love it!  We’ve had it several times!

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Fourth Regiment | Tipsy Tuesday

Ingredients

• 1 1/2 ounce 100-proof rye whiskey
• 1 1/2 ounces Italian vermouth
• 1/4 ounce Grand Marnier
• dash of Angostura bitters
• Dash of orange bitters
• dash of Bitter Truth celery bitters
• orange peel

Instructions

1. Place all the ingredients except for the orange peel in a mixing pitcher. Add enough ice to cover the liquid and stir for 30 seconds. If your ice is straight from the freezer, you might have to stir for a full minute to get the correct dilution. Peel a strip of orange zest from the orange using a vegetable peeler. Squeeze over the drink to release some of the oil and then place in the drink with the skin side up.

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