Classic Recipe No. 150 —


Dandy_Cocktail Did you know that Baltimore defied Prohibition and still served alcohol? It’s true, Baltimore was a wet city during Prohibition. When the rest of the nation went dry during Prohibition, Maryland was the only state that refused to pass an enforcement act to support the federal restrictions. Thanks to stubborn, free-thinking Maryland rule-breakers, the Chesapeake Bay became the prime port of call for the nation’s bootleggers, making Maryland the wettest state in the union. Ok enough with the history lessons.

This Prohibition era recipe is new to the cocktail menu at Wet City in Baltimore. The Dandy is a 50–50 Manhattan-like recipe made with a red wine-based aperitif instead of the usual sweet vermouth. Wet City’s version uses Cocchi Dopo Teatro as the red wine-based aperitif. Feel free to use whatever red wine-based aperitif is readily available to you (e.g Lillet Rouge, Dubonnet, etc.). They also use a house whiskey blend of rye and bourbon. If you don’t want to try your hand at coming up with a blend that suits your palate I recommend using a high proof rye whiskey. The rest of the recipe is as follows…


  • 1 1/2 oz house whiskey blend
  • 1 1/2 oz Cocchi Dopo Teatro
  • Couple dashes of Angostura bitters
  • A Pierre Ferrand Dry Curaçao rinse
  • Garnish with an orange twist

Add the whiskey and the Cocchi Dopo Teatro to your mixing glass. Add ice and stir. Rinse your cocktail glass with the Pierre Ferrand Dry Curaçao. Express the orange oils from a peel into the cocktail glass, and rub the rim of the cocktail glass with the peel. Strain ingredients into your cocktail glass. Garnish with an orange twist.

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