The Cocktail College Podcast: The Fourth Regiment

We’ve previously dedicated an entire episode to cocktail bitters, and indeed the ingredient comes up in just as many episodes as it doesn’t. But never before on “Cocktail College” have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. It’s a rather lesser-known cocktail, but it’s essentially an equal-parts Manhattan with an unlikely addition: celery bitters.

While it might seem like a newfangled invention, the first printed recipe for the Fourth Regiment actually dates back to the 19th century. We’re not entirely sure where the name came from or which fourth regiment it’s referencing, but there is at least one notable military anecdote from a slightly more contemporary cocktail writer that sheds some light on the mystery.

Luckily for us, today’s guest is not only a big proponent of this cocktail, but he’s also a die-hard fan of the bitters at work in it. It’s Chris Lemperle of New York’s Crane Club, and he’s here to school us on the ins and outs of the Fourth Regiment. Tune in for more.

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Chris Lemperle’s Fourth Regiment Recipe

Ingredients

1 ½ ounces rye whiskey, such as Rittenhouse
1 ½ ounces sweet vermouth, such as Carpano Antica
2 dashes Peychaud’s bitters
2 dashes orange bitters
2 dashes celery bitters
Garnish: lemon twist

Directions

Add all ingredients to a mixing glass with ice.
Stir until well chilled.
Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.

Chris Lemperle’s Cavalier Recipe

Ingredients

½ ounce rye whiskey, such as Rittenhouse
½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge
½ ounce single malt Irish whiskey, such as Bushmills 10 Year
½ teaspoon cane syrup
2 dashes Peychaud’s bitters
2 dashes orange bitters
2 dashes celery bitters
Garnish: lemon twist