How To Make A Brown & Stirred Cocktail


In the short time Longman & Eagle has been open in Logan Square, its already nabbed a Michelin star, had several appearances on national TV programs like “Unique Eats,” and has become one of the city’s preeminent sources for brown liquors. Bartender Derek Alexander is particularly fond of Rittenhouse rye, and has come up with a drink that seems to suit all of my needs when it comes to sublime sipping. He calls is “Right Up My Alley,” and I couldn’t agree more.


“Right Up My Alley”

by Derek Alexander, Longman & Eagle


2 oz. Rittenhouse Rye

½ oz Carpano Antica Sweet Vermouth

½ oz Cynar

½ oz Bonal Gentiane-quina

2-3 dashes Peychaud’s bitters


Combine all ingredients in tall glass, add ice. Stir with bar spoon for at least a minute, checking dilution to your liking. Strain into a rocks glass.


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