The Man O' War is an easy cocktail recipe that is beloved by those who know it and very much unknown by those who don't. We know here at Salt & Wind Travel we're not all about Kentucky or its bourbon but we love a good cocktail and some of our favorite happen to be bourbon based. Blame it on the fact we've spent a lot of time in San Francisco where brown spirits pair perfectly with the fog, but we're always game to add another classic cocktail to our canon.
Often overshadowed by the more mainstream classic bourbon cocktails - like say, the Old Fashioned, the Whiskey Sour, or the Kentucky Mule -- this cocktail is one of those that you'll make once and then put on repeat. It's a cocktail that's flavorful enough to stand on its own but food-friendly enough to pair with anything from a cocktail party to Thanksgiving.
When you find someone who knows about the Man O' War, be sure to ask them when they first had it. We say that because it's a cocktail you re all the first time you had it.
For us that first time was while partying in Park City, Utah. We know, Mormon country isn't usually ground zero for discovery of cocktails but it was in this case. We were at a conference event and, to be honest, this cocktail was our liquid courage, making it that much easier to break the ice and network.
Truth be told this classic bourbon cherry cocktail has a history that far precedes our Utah trip. Though not as well known as its cousin the classic Julep, we categorize this a Kentucky Derby cocktail because it has a long association with horse racing.
You see the Man O’War cocktail is named after one of the greatest horses in horse racing history. Like the bourbon used in his namesake cocktail, Man O' War was from Kentucky.
He was a serious horse racing legend, having won 20 of 21 races, including the both the prestigious Preakness and BelmontStakes in 1920. It's believed he would've won the elusive Triple Crown but his owner never let him run it. Another fun racing fact: the other uber-famous racehorse Secretariat was a relative!
But let's get back to his name sake cocktail, shall we? Because the Kentucky Derby is one of the great horse races of ever, some purists would claim this cocktail should only ever be made with Kentucky bourbon and served on Derby Day (when you’re not drinking a julep, that is).
To make the classic Man O’War cocktail recipe, Bourbon, sweet vermouth, orange liqueur, and lemon are shaken together then strained and served straight up in a cocktail glass.
It's a fabulous drink when made that way, but we have made a slight tweak over the year. We like it served over crushed ice so it's a little less potent and we sometimes mix it up by making it with high-quality Japanese whiskey or rye. Try it each way and decide your personal preference.
Regardless of how you have it there are a few key tips to help you shake up cocktail perfection:
Once you've added this delicious drink to your bar repertoire, you may be in search of another. Here are some of our other favorite cocktails where bourbon is the star:
Okay, have at it and, as always, share the results with us by tagging @saltandwind and #swsociety on social!
or your favorite rye whiskey
To Make The Crushed Ice: Wrap a handful of ice cubes in a clean kitchen towel and, using a rolling pin or muddler, tap on it until all the ice is broken up and crushed into grape-sized pieces. Place ice in a rocks glass and set aside.
This drink is traditionally served up in a cocktail glass but I prefer it over ice because it's too strong for me when served straight!
To Make The Man O' War Cocktail: Fill a cocktail shaker halfway with ice cubes then add the bourbon (or rye or whiskey), Cointreau, sweet vermouth, and lemon juice. Close and shake until it is thoroughly chilled (almost too cold to touch), at least 20 seconds. Taste and add more lemon if you want it more tart or more Cointreau if you want it sweeter.
This cocktail is traditionally made with bourbon but I prefer it with a less sweet rye or whiskey.
To Serve The Man O' War Cocktail: Strain the cocktail into the ice-filled glasses, spear a few brandied cherries and a few bits of lemon peel onto a few skewers and garnish each glass. Serve.
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