Rye, stirred
The Slope
Barline 2h,Q,q,1,cc
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 1/2 oz Rye
- 3/4 oz Sweet vermouth
- 1/4 oz Apricot liqueur
- 1 dash Angostura bitters
Stir with ice until cold, then strain.
Coupe, cherry.
Taste
Two and a half ounces of rye, three-quarters sweet vermouth, a quarter of apricot liqueur. Stone fruit against a large rye pour. One dash of Angostura. Stirred, coupe, cherry. The apricot is orchard on a Manhattan.
History
Julie Reiner built The Slope in 2006 and named it for Park Slope, first served at Flatiron Lounge, then as the house Manhattan at Clover Club, which she opened in Brooklyn in 2008. Jim Meehan printed the rye, Punt e Mes, apricot, and Angostura formula in GQ in 2010. The printed measures hold here, two and a half ounces of rye, three-quarters vermouth, and a quarter of apricot, with sweet vermouth where Punt e Mes was.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Saratogawith cognac
- Waldorfwith absinthe
- Dry Orange Martinigin and dry vermouth for rye and sweet vermouth
- GreenpointChartreuse for apricot liqueur
- Manhattanbourbon for rye
- Martinigin and dry vermouth for rye and sweet vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.