Old Overholt Cocktail

The Old Overholt Cocktail isn’t just a beverage to me; it’s a cherished recipe that has been my favorite since my youth.

This cocktail serves as the perfect companion for casual occasions, whether I’m enjoying a ball game with friends or relaxing after a day’s work.

Sazerac Cocktail with Old Overholt

Sazerac Cocktail with Old Overholt, was firs made by Antoine Amedee Peychaud in 1838, the Sazerac originally featured French cognac. By 1873, American rye whiskey, particularly Old Overholt, became the star ingredient.


  • 1.5 oz Old Overholt Rye Whiskey
  • 0.5 oz simple syrup
  • 0.5 teaspoon Herbsaint liqueur
  • 10 dashes Peychaud’s Bitters
  • 1 lemon peel


  1. Fill an old-fashioned glass with ice and water to chill.
  2. In a separate glass, stir Old Overholt, simple syrup, ice, and bitters for 25 seconds.
  3. Pour out the ice water, add Herbsaint, swirl, and discard excess.
  4. Strain the mix into the prepared glass.
  5. Twist and squeeze the lemon peel over the glass.

Manhattan Cocktail with Old Overholt

The Manhattan cocktail, with its mysterious origin, created by Dr. Iain Marshall in the 1880s at a party in the Manhattan Club, New York.


  • 2 ounces Old Overholt Rye Whiskey
  • 1 ounce sweet vermouth (preferably Dolin Rouge)
  • 1 dash bitters (preferably Angostura)
  • Branded cherry (for garnish)


  1. In a mixing glass, combine Old Overholt, sweet vermouth, and bitters over ice.
  2. Stir the mixture for about 25 seconds.
  3. Strain the blend into a chilled martini or coupe glass.
  4. Garnish your drink with a branded cherry.

Frizell’s Award-Winning Sazerac

Crowned in our recent blind tasting, Frizell’s Sazerac shines with simplicity. Built on Old Overholt rye, harmonized with Peychaud’s and Angostura bitters, and a touch of simple syrup, this cocktail is a masterclass in balance.


  • 2 oz rye, preferably Old Overholt
  • Scant ¼ oz simple syrup
  • 2 dashes Peychaud’s bitters
  • 1 dash Angostura bitters
  • Absinthe, preferably Pernod (for rinsing)
  • Garnish: Expressed lemon peel


  1. Mist a frozen Old-Fashioned glass four times with absinthe using an atomizer.
  2. In a mixing glass over ice, combine Old Overholt, simple syrup, Peychaud’s and Angostura bitters, and stir until chilled.
  3. Strain the mixture into the prepared glass.
  4. Garnish with an expressed lemon peel.

Credit to Source link

Leave a Comment