Posts Tagged ‘Drink’


June 19, 2013
Luke O'Neil's rye based "Red Dwarf" cocktail, a traditional Manahattan and some snacks.

Luke O’Neil’s rye based “Red Dwarf” cocktail, a traditional Manahattan and some snacks.

Man and Woman cannot live on bread alone.

You have to wash it down with something.

Over the past several years my taste in adult beverages has expanded beyond basic beer, wine, spirits to include cocktails.

While I’m partial to a few classics, I have been inspired by my travels and reading to try different drinks now and again. Acquiring the ingredients for various libations leads to a modestly well-stocked bar

So, when friend Lou Krefski who recently relocated to Ludlow, Vermont from nearby Bucks County, Pennsylvania, sent me a suggested drink recipe, it was no surprise I had the required ingredients on hand.

Lou had seen an article and accompanying drink recipe in the Boston Globe. Writer Luke O’Neil had come up with a New Orleans-inspired cocktail that he puts up against the venerable Sazerac and Boulevardier (old and new favorites of mine, respectively) and the Cocktail a la Louisiane.

O’Neil took what he had on hand, rye, Campari, absinthe and Peychaud’s bitters together and was pleased with the result. The drink has been dubbed the Red Dwarf for the purpose of the article. The name will probably need to be changed as there is already a rum drink that goes by that name.

No matter what you call it, this cocktail is worth having in your repertory.

It’s always five o’clock somewhere.

The Red Dwarf*

  • 2 1/2 ounces good rye whisky
  • 1 ounce Campari
  • 1 teaspoon absinthe or pastis
  • 2 big dashes of Peychaud’s bitters
  • strip of orange peel

In a large shaker filled with ice, combine the ingredients. Stir.

Strain into a chilled, double Old Fashioned glass, twist an orange peel over the glass.

*Not to be confused with the white rum drink with the same name.