This is my version of a cocktail my husband and I enjoyed during our recent whirlwind tour through the tri-state area of New Jersey, New York and Connecticut. At the end of the first full day of our road trip, we stopped for a live music show at Hailey’s Harp & Pub in Metuchen, N.J., and the cocktail menu called this drink “Long Live the King!”
We had not intended to order quite so many rounds of drinks that night (we had four apiece over five hours), but it was an easy way to spend the extra time we had, given that we arrived way early for the performance by our musical pals, Glenn and Oria of Blue Americana. These are the friends who ushered us through the chaos of COVID with their weekly “Quarantunes” concerts on Facebook Live, and the honorees of my Tequila & Lime Pie post back in the spring. We thought our 5:30 pm arrival at the pub would be just right, allowing us time to have a drink and a bite to eat before the show. Except for one thing—because it was a rainy, miserable night, what was supposed to be an outdoor 7 pm show was changed to indoors at 8 pm! So we got cozy at a table right in front, and just stayed and enjoyed. The food was delicious, the drinks were great and the company was delightful.
Les and I played the role of geeked-out groupies and Glenn and Oria played along—they signed our CDs and even posed with us for a picture. It was such fun meeting them in person after so many months of rocking out with them (virtually) on Friday nights during Quarantunes. And as was true for so many of the adventures we experienced on that end-of-summer vacation, I found something tasty to bring home and enjoy later. With only twelve days left to decide on a Thanksgiving signature cocktail, I’d say this one is a strong contender. It delivers the warmth of bourbon, the freshness of citrus and just a hint of sweetness.
I have not been able to figure out a good reason for the name given to this drink by Hailey’s Harp & Pub. It’s made with Bulleit bourbon, red vermouth, blood orange liqueur, orange bitters and a lemon peel garnish. It’s a smashing combination—almost a perfect meet-in-the-middle between a Manhattan and an Old Fashioned—but also reminiscent of a Boulevardier without the bitterness of Campari. If I had to give it a name myself, I would call it “One Night in Metuchen,” because I will always remember that fun evening whenever I make it.
Most of the ingredients are easy to find, and I’d encourage you to seek out the Solerno blood orange liqueur. Solerno has a brighter, slightly sweeter flavor than other orange liqueurs, and it is a very nice accompaniment to the bourbon and sweet vermouth. If you cannot find Solerno, I would recommend substituting Cointreau rather than Grand Marnier, which has strong cognac undertones. You want the citrus to shine in this drink.
1.5 oz. Bulleit bourbon
1.0 oz. red (sweet) vermouth
0.5 oz. Solerno blood orange liqueur
2 quick shakes orange bitters
Lemon peel garnish
Combine bourbon, vermouth, blood orange liqueur and bitters in a cocktail mixing glass or shaker. Add about one cup of ice and shake or stir vigorously until the outside of the shaker is frosty. Strain over a large ice cube into a double rocks glass. Express the lemon peel over the top of the glass, swipe it around the rim of the glass and drop it into the drink to garnish.
If you prefer, you can strain the cocktail into a chilled coupe glass and garnish the same. That’s the beauty of this drink—it can be served on the rocks or up, depending on how fancy you’re feeling.
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