Front Steps

1 oz Rye

1 oz Kirschwasser

1 oz Falernum, Velvet Falernum

1 oz Lemon juice (or less)

1 ds Peychaud's Bitters

Instructions

Shake, strain, straight up, cocktail glass

Notes

Most feel 1oz of lemon juice is too much. Try 1/2 to 3/4 oz.

Cocktail summary

Created by

BostonApothacary

Year

2009

Is an

authentic recipe

Reference

http://egullet.org/p1690901

Curator

Not yet rated

Average

4 stars

(6 ratings)

Cocktail Book

From other users

Really good combo - def use 1/2 lemon tho. I used Schladerer kirsch, Taylor's VF and Overholt rye with Peychaud's. Yum!
Use half oz lemon

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Comments

Made two versions of this cocktail, and enjoyed the second one with 1/2 ounce lemon juice, rather than a full ounce.
I found the lemon overwhelming in the recipe posted. Adjust to your taste.
Used Michters US-1 Rye, Hiram Walker Kirshwasser, Taylor's Falernum, and Peychaud's.

I tried this with Bulleit Rye and Clear Creek Kirschwasser. I agree that it is pretty tart with the amount of lemon specified; I'll try .75 oz next time. I do like the drink overall though- the Kirschwasser and Falernum get along better than I would have guessed.

This is good, but I agree that adjustments are better, I used:
Jim Beam (finishing off the bottle), Clear Creek, Taylor's, and 1/2 oz.lemon with Peychaud's.

Close, but next time I'll probably reduce the Falernum to match the reduced lemon. And I'll have to try it with a true Black Forest kirsch like Schladerer. And another American kirsch like Aqua Perfecta. And other ryes, possibly increasing that to 1½. I think it'll be worth another few tries.

0.5 oz lemon juice worked fine - try 0.75 oz next time. Alternatively, lower Falernum a bit, as it is fairly assertive.