I’ve seen the Cooper Union in the Death & Co. “cookbook”, but never gotten around to making it. Now you have me interested, and it seems to be cocktail time…

I still haven’t encountered the Ungava gin in my region; I’ve seen a couple reviews that made it sound intriguing, though I’m a dyed-in-the-wool London Dry guy. I look forward to tasting it someday.

I’m with you on the Laphroaig and Ardbeg as smoke and peat sources. I’ve never had the Supernova, I’ll have to work on that.

The Monopolowa vodka is an interesting suggestion. I’ve not seen it in my liquor stores, but I’ll be watching — I like the idea of something “crisp” to stand against the whiskies.

Thanks for the ideas!

Also, as someone who loves peat more than anything else in the wide world of liquor, I absolutely support your brother’s recipe. My only change would be to specify more exactly the 10 Year Laphroaig (or if you’re feeling decadent and a bit debauched, Ardbeg Supernova), and Monopolowa Vodka for a more crisp support of the whiskey.

For those wanting to ease into smoky whiskies, and not sure if they’ll like, try the Irish Connemara or Suntory Hakushu 12 Year Old for whiskies that have a wisp of smoke, and are still excellent if you don’t end up loving it. They also shine in Old Fashioneds made with a tiny bit of orange liqueur to sand off the peat.

One place I particularly enjoy Carpano Antica is in the Saratoga, which is very much in the Manhattan model, with half the rye whiskey replaced by brandy. Carpano’s lushness seems just the thing there.

Carpano also works well in the Negroni, and particularly in the Negroni’s apple brandy cousin, the Normandie.

Good question—thanks for taking time to comment.

Sorry to come back so completely off topic: just came home with Carpano Antica thinking that it made a Black Manhattan. Did I cross my wires with one of your other recipes?? Not sure how I got this so messed up …

Good question, I don’t know if a bourbon wash is already “a thing” or not. Anyway, I’d say give it a try. Thanks for the idea.

Ungava Bay gin: I have never encountered it.

as an aside, Ungava Bay gin creates a uniquely visual Martini experience

“Scotch and Tonic,” I guess.

Interesting idea, the Chicago Martini. Thanks for commenting.

Yes, I find that peculiar, too, especially since this is one of my dozen most-read stories. There’s no accounting for some things…

So anyway: Interesting that CocktailDB shows no “Smoky Martini” at all. In addition to the “Chicago Martini,” it does show the “Dusty Martini”—similar, but very light on the Scotch. “Chicago Martini” is a great name, I like it. I’ll go with that. And add it to the tags.

Good find, thanks!

Anyway, I thought you’d like to know that CocktailDB calls this the Chicago Martini. I’ve been making them occasionally, and I really enjoy them.

http://cocktaildb.com/recipe_detail?id=502