A couple of weeks after Luke was born, my parents came up to Boston to help us out. We instituted a pretty regular cocktail hour in the evenings – much needed after a day of dealing with a crying baby. My Dad loves Manhattans and Boulevardiers, so I started suggesting some other cocktails for them to try. Before long, a definite theme emerged – we were working our way through all my recipes with gin or whiskey, vermouth, and an amaro. We made Little Italys, Black Manhattans, Negronis, and Montenegronis. The Lucien Gaudin slipped in. I wish there was a general name for this formula, because this combination – specifically with bourbon and sweet vermouth – is definitely my favorite sort of cocktail.
Eventually I thought we ought to switch it up a bit, and I suggested the Teenage Riot. I first heard of this cocktail when the folks at Tipple & Nosh posted their riff on the recipe on Instagram. I didn’t have the Cynar 70 and Madeira to make their version, but the original sounded right up my alley – my favorite whiskey/vermouth/amaro combo with some Amontillado sherry and orange bitters to boot.
Sure enough, I loved this drink. It has a beautiful citrus aroma. When you sip, you first get the bite of the rye, then the rich fruity, nutty flavor of the sherry and the Cynar, which stretches into a bitterness at the end. It would be interesting with sweet vermouth, but using dry keeps it lighter and balances things out. It’s a beautifully crafted cocktail, and it’s going on my list of favorites.
History: The Teenage Riot comes from Tonia Guffey of Dram, Flatiron Lounge, and Lani Kai in New York City. She presumably named it after the song by Sonic Youth.
Teenage Riot
1 1/2 oz. rye whiskey
1 1/2 oz. Cynar
1/2 oz. dry vermouth
1/2 oz. Amontillado sherry
2 dashes orange bitters
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe and garnish with a lemon twist.
Recipe from Gaz Regan’s 2011 Annual Manual for Bartenders via Cocktail Virgin Slut.