A few weeks ago I finally went to get a drink at Craigie on Main, a restaurant/bar that has been a Cambridge mainstay for the past ten years. I was drawn to a cocktail called the 1919, which was listed as a "classic" on the menu even though I had never heard of it. The bartender explained that it was something of a local classic, created a few miles away at Drink. This only made me love it more. And I already really loved it. Spirit-forward and rich, it's reminiscent of a Manhattan or a Vieux Carre. It is an absolutely lovely drink to sip on.
The 1919 has a split base of rye whiskey and rum. The recommended rum is Old Monk, which I keep hearing about recently. It's an Indian rum, quite cheap but much-loved. Definitely something I'm going to add to my bar soon! In the meantime, Appleton Estate was a wonderful replacement. Benedictine, Punt e Mes, and Mole Bitters round out the recipe. I personally like reducing the recommended 1/2 oz. of Benedictine to 1/4 oz. to keep the drink from getting too sweet.
History: The 1919 was created by Ben Sandrof at Drink in Boston's Fort Point neighborhood. He named it after the year of the Boston Molasses Flood (affectionately known as the Boston Molassacre) because of the molasses notes in the rum. The Molasses Flood took place on January 15th, 1919 - the day before Prohibition ended. I just realized that I missed the 100th anniversary of this weird and tragic event! Still, 2019 seems like the perfect year to sip on a 1919.
1919
3/4 oz. rye whiskey (Rittenhouse recommended; I used Redemption)3/4 oz. rum (Old Monk recommended; I used Appleton Estate Signature Blend)
1 oz. Punt e Mes
1/4 oz. Benedictine
1 dash Bittermen's Xocolatl Mole Bitters
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe or cocktail glass. No garnish.
Recipe from Cocktail
Photos taken at The Canopy Room.
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