Murphy Cocktail
A cocktail reminiscent of a Manhattan with vermouth, rye whiskey, and sloe gin
City/Region: Titanic | United Kingdom | United States of America
Time Period: 1910 | 1912
We don’t really know what Charles Joughin, head baker on the Titanic, was drinking the night the ship sank. Some sources say Schnapps, some whiskey, and some say nothing at all (this one is definitely not true).
This cocktail is something that I like to think he would’ve enjoyed, made from a 1910 recipe using liquors that would have been available in 1912. There’s a bit of whiskiness to this drink that’s woody with a bit of a burn that’s softened by the sweetness of the vermouth and sloe gin. The fruit flavor comes through, and it reminds me of a Manhattan, but not as whiskey-forward. I would maybe not serve it over ice, and would add a garnish of an orange or lemon twist.
“Murphy Cocktail
40% Italian Vermouth
40% rye whiskey
20% sloe gin
1/2 glass cracked ice
Frappe and strain. Serve”
Ingredients:
- 1 jigger Carpano Antica Vermouth*
- 1 jigger Canadian Club Rye Whiskey*
- 1/2 jigger Hayman’s Sloe Gin*
- Ice
*All liquors available in my collection at Curiada.
Instructions:
- Measure the liquors into a shaker. Add ice and shake well.
- Strain into a rocks glass filled halfway with cracked ice.
- Serve it forth.
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