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In the Spirit

Dissecting a Cocktail

Creating the Andie Rose

By Tony Cross

Many years ago, while bartending, I was befriended by PineStraw’s art director, Andie Rose, when she took the time to let me know she had enjoyed her cocktails that evening. A few months later, she asked me to design a cocktail for the magazine’s anniversary issue. A year after that I was invited by mutual friends to a birthday dinner they were hosting for Andie, and I was asked if I would like to create a cocktail in her honor. Of course I would. I knew that Andie has an affinity for old-fashioneds, so I wanted a drink that would be whiskey-forward. However, I wasn’t sure if the other guests would be receptive to a spirit-forward cocktail. I decided to create a sour and build the drink around Monkey Shoulder malt whiskey. Monkey Shoulder is a versatile Scotch whiskey, perfect even for those who usually shun Scotch. Her birthday falls in the first part of March, but it was still cold, so the combination of allspice, orgeat and Angostura enhanced the creaminess and winter spice notes from the whiskey.



1 1/2 ounces Monkey Shoulder whiskey

1/2 ounce Rittenhouse Rye

1/8 ounce allspice dram

3/4 ounce orgeat

3/4 ounce lemon juice

1 organic egg white

Angostura bitters



In a shaking tin, add all ingredients, except for the bitters. Seal tin and shake hard for 10 seconds. Add large cube (or sufficient amount) of ice and shake again for 10-15 seconds. Double-strain over a large rocks glass with large cube. Add three dashes of Angostura bitters over the cocktail.  PS

Tony Cross owns and operates Reverie Cocktails, a cocktail delivery service that delivers kegged cocktails for businesses to pour on tap — but once a bartender, always a bartender.