Preakness Cocktail {with Templeton Rye Whiskey}

As I mentioned in the unaged rye whiskey cocktail post, I’ve been enjoying a lot of rye whiskey cocktails lately. In my research for new to me classic rye whiskey cocktails, I came across one that I just couldn’t resist… The Preakness Cocktail. Basically, it’s a variation of the Manhattan with the addition of Bénédictine. One sip of this drink and I was hooked.

rye whiskey cocktail

According to the app, Bartender’s Choice, created by some of the bartenders at NYC’s Milk & Honey, the Preakness Cocktail was first published in the 1939 book, Just Cocktails, by W.C. Whitfield. I attempted to do some of my own Internet research on the drink, but kept coming up with the Preakness horse race and a recipe for the Black-Eyed Susan. So, I can’t tell you much about the history of this particular drink. But I can say that it’s damn good.

preakness cocktail

The Preakness Cocktail could be described as a cross between the Manhattan and the Bobby Burns Cocktail. The Bénédictine herbal liqueur adds something very special to the drink and cannot be substituted for anything else. As for the other ingredients, I used Templeton Rye Whiskey and two different types of sweet vermouth (Carpano Antica and Dolin Rouge). Templeton goes back to the days of Prohibition and is said to have been nicknamed “The Good Stuff.” It’s also said to have been Al Capone’s whiskey of choice.

preakness cocktail recipe

I loved the combination of these ingredients. The Carpano version was a bit heavier, while the Dolin had a lighter feel to it. Both were enjoyable. I did not try the drink with other types of rye. Perhaps that will happen next time I have this drink. And yes, there will totally be a next time.

5.0 from 1 reviews
Preakness Cocktail
 
A cross between a Manhattan and a Bobby Burns Cocktail, the Preakness is a well-balanced and lovely cocktail.
Serves: 1
Ingredients
  • 2 ounces Templeton Rye Whiskey
  • ¾ ounce sweet vermouth
  • ¼ ounce Bénédictine
  • 2 dashes Angostura bitters
  • Orange peel for garnish
Directions
  1. Add all ingredients to a mixing glass filled with ice.
  2. Stir and strain into a chilled cocktail glass.
  3. Garnish with an orange peel, after gently peeling back the sides of the peel to express the oils over the drink.

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Note… I was sent a bottle of Templeton rye whiskey to use in various cocktails. All thoughts, opinions and pictures are my own.

Cheers!

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Jessica Torres is the chief cocktail creator here at One Martini. When not playing bartender in her kitchen and on the Internet, Jessica can be found improving her food and drink photography, spending time with her family or attempting to nap. Jessica also writes at allParenting and serves Sunday brunch cocktails at DEATH & TAXES in Reno. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.

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Filed under: Classic Cocktail Recipes, Cocktail Recipes
2 comments… add one
  • Elliott March 10, 2014, 9:32 am

    I love Templeton and this cocktail sounds amazing! i remember crisscrossing the state of iowa trying to find a bottle back when it was tough to find “the good stuff”.

    Reply
    • Jessica Torres March 10, 2014, 11:49 am

      Luckily it’s a lot easier now to find “the good stuff.”

      Reply

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