Fanny Ann’s Saloon Recipe
Make Fanny Ann’s Saloon Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Garnish & Finish
Method
Cocktail Base
Chill glass
Place a rocks or coupe glass in the freezer or fill with ice water to chill while you prepare the cocktail.
Build & stir
In a mixing glass, combine 2 oz rye whiskey, 0.75 oz sweet vermouth, 0.25 oz dry vermouth, 0.25 oz orange curaçao, 2 dashes Angostura bitters, and 1 dash Peychaud's bitters. Fill the mixing glass with large, cold ice and stir gently for 20–30 seconds until well-chilled and slightly diluted (internal temperature around 0–5°C / 32–41°F).
Finish & Serve
Strain & garnish
Discard ice or water from the chilled serving glass. Strain the stirred cocktail over a single large ice cube into the chilled rocks glass (or serve up without ice in a coupe if preferred). Express the oils of one lemon twist over the surface by holding it skin-side down and pinching, then run the twist around the glass rim and drop it in. Add one maraschino cherry on a pick as a finishing touch.
Serve immediately. Note: Adjust sweetness or dryness by increasing sweet vermouth by 0.25 oz for a richer profile or increasing dry vermouth by 0.25 oz for a drier, brighter balance.