Fourth Regiment Cocktail - Raising the Bar with Jamie Boudreau - Small Screen

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SUBSCRIBE to Small Screen on YouTube: http://bit.ly/MF8FOT<br /><br />Small Screen email newsletter: http://bit.ly/13B6uVE<br /><br />Raising the Bar on Facebook: http://on.fb.me/15Fc3ZA<br />Small Screen on Facebook: http://on.fb.me/15F6PwT<br />Small Screen on Twitter: http://bit.ly/16Drsuj<br />Small Screen on Pinterest: http://bit.ly/18lxkp9<br /><br />The Fourth Regiment Cocktail dates back to the late 19th century. Like many cocktails of the day, it was most likely made with rye whiskey rather than bourbon. The keys to making this cocktail are to choose a quality bottled in bond rye whiskey and to make sure you have a bottle of celery bitters on hand as it is the magic ingredient. <br /><br />Watch on Small Screen: http://bit.ly/1bzUZT5<br /><br />Watch Robert Hess make the Fourth Regiment Cocktail: http://bit.ly/1aCFc35<br /><br />Recipe:<br />1 part bottled in bond rye whiskey<br />1 part sweet vermouth<br />1 dash The Bitter Truth Orange Bitters: http://bit.ly/12LONFs<br />1 dash The Bitter Truth Creole Bitters: http://bit.ly/1eKKoF1<br />1 dash The Bitter Truth Celery Bitters: http://bit.ly/17m1EO1<br /><br />Instructions:<br />Stir all ingredients well with ice.<br />Strain into a chilled cocktail glass. <br />Garnish with Lemon twist. TIP: add lemon twist to the glass before pouring the cocktail to add the most robust lemon flavor throughout the cocktail.<br /><br />Check out this great post for other cocktails using celery bitters: http://cocktailquest.blogspot.com/2011/09/underused-cocktail-ingredients-celery.html