Moving into the winter months, I’m always on the lookout for drinks that are a little darker, a little heavier, less breezy than the summer coolers. Here’s yet another classic, based on rye, from the early decades of the 20th century that fills the bill.
There’s nothing remotely Asian or “Oriental” about this drink, but who cares?
It first appears in Harry Craddock’s Savoy Cocktail Book published in 1930. According to Harry it was invented by an American engineer working in the Philippines who gave the recipe as a thank you to a local doctor who saved his life when he was dying of some tropical disease. Or something. Whatever.
The important thing is this – the Oriental is a really great cocktail. Dark, rich, and sweet-ish, but saved from being too sweet by the surprising addition of lime juice. Layers of flavor and very easy to sip on a chilly evening. Perfect for this time of year.
The Oriental
1.5 oz rye whiskey
.75 oz triple sec (I’m using Combier here)
.75 oz sweet vermouth
.75 oz lime juice
Combine the ingredients in a shaker and shake for 10 to 12 seconds (I count them) to get it frosty cold. Serve straight up. You may see recipes that call for an orange peel for garnish. I think lime looks better.