Borgers | Cocktail Party

Borgers

Borgers cocktail with rye whiskey, sweet vermouth, creme de noyaux, and aromatic bitters

The Borgers is an old drink, sourced from the pages of Pioneers of Mixing at Elite Bars: 1903-1933 and reworked by Frederic Yarm over at Cocktail Virgin. It’s essentially a Manhattan riff featuring Crème de Noyaux, which offers a nutty, herbal essence.

You could substitute a plainer almond liqueur like amaretto; it’ll be a little sweeter and less complex, but still quite pleasant. We’d stick with rye here, instead of bourbon or blended whiskey; the added sweetness from the noyaux works best with the peppery spice of rye whiskey.

The original recipe called for Angostura bitters; we also think it’s lovely with cherry bitters, to accentuate the almond notes.

Ingredients

Instructions

Stir all ingredients with ice. Strain into a chilled cocktail or coupe glass. Garnish with a brandied cherry, if you’d like.

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