A manhattan is arguable the classic whiskey cocktail that can be made with rye (or your whiskey of choice!). The Wigle Monhattan is a play on this in that we are using our take on Monongahela Rye (the Monongahela is one of the three major rivers in Pittsburgh) and Wigle Cocktail Mixer No. 1, our take on a sweet vermouth built on sweet cider rather than fortified wine for a uniquely Pennsylvania influence.
Arguably, the definition of a cocktail (spirits, bitters, sugar and water), the old fashioned as experience a resurgence. We serve it at the distillery without muddled slices of orange and cherries, though many people enjoy the more fruit forward versions of this cocktail.
The sazerac cocktail, which has deep roots in New Orleans, has established a strong following of rye lovers. A combination of rye whiskey, absinthe, bitters and sugar, and often served neat, it offers a full bodied, booze forward cocktail. Wigle pays homage to this cocktail with the a slight variation based on the organic bitters we have to offer and the uniquely minty absinthe we produce.
A Vieux Carre is one of my all time favorite rye whiskey cocktails. The basis of the cocktail is rye, sweet vermouth and brandy, with a dash of benedictine and bitters. In place of Bénédictine Liqueur, try substituting Wigle Organic Absent Minded absinthe, Chartreuse, or an amaro, depending on what’s on hand. For the brandy, try substituting Wigle Apple Liqueur, which is an apple brandy sweetened with fresh pressed apple cider. If you have a bottle of Landlocked Oaked, that will also work well.
This cocktail uses Wigle’s rhubarb liqueur to sweeten the whiskey while adding a few herbal and spicy notes that are complimented by refreshing lime. Consider substituting your favorite Wigle Whiskey or decreasing the absinthe dose if you’d prefer to minimize the licorice flavor.