I just found our cocktail

[jrt]

Do I have to drink these two at a time, one in each hand?  A sip from the right, a sip from the left, spill on the right, spill on the left...

http://www.seriouseats.com/recipes/2014/05/moto-guzzi-cocktail-high-proof-bookers-bourbon-punt-e-mes-manhattan-cocktail-recipe.html
 

[Yeahoo Whoyah]

Moto Guzzi, just Punt e Mes and Booker’s. Would be ‘mrtigtzy’ after a couple. 

[Guzzistajohn]

Like some Guzzi parts - hard to find, punt de mas??? What the what???  Put a shot of beam in you're ice tea and call it good!

[twowings]

I volunteer to sample the first batch! 

[Guzzistajohn]

I volunteer to sample the first batch! 

I'm good with that!

[alanp]

I wonder why the OP's cocktail was named Moto Guzzi?  I make a similar cocktail called a Redhook:

3 parts rye whiskey
1 part Punt e Mes. (An Italian vermouth, sort of)
1 part Luxardo (Italian cherry liquor)

Delicious and deadly.  Do not drink and ride!

.

[Tom]

Drink the components neat that way you don't any time.     :1:

[donn]

I wonder why the OP's cocktail was named Moto Guzzi?  I make a similar cocktail called a Redhook:

3 parts rye whiskey
1 part Punt e Mes. (An Italian vermouth, sort of)
1 part Luxardo (Italian cherry liquor)

Delicious and deadly.  Do not drink and ride!

That sounds pretty good.  I appreciate the use of rye in a Manhattan, I assume we're talking about American (i.e. real) rye whiskey.  I saw Pikesville on the shelf last time I was at the liquor store, but it turns out it isn't just a new package - the old "white label" Pikesville was a 80 proof, this is 110 or something and maybe aged longer, I forget.  Of course there are so many rye whiskeys around (even not counting the label-only bottlers) that I can't keep track, but Pikesville used to be a special favorite and it's an old name.

[ITSec]

That sounds pretty good.  I appreciate the use of rye in a Manhattan, I assume we're talking about American (i.e. real) rye whiskey.

Don't say that where a Canadian can hear you... Americans may make decent bourbon, but rye comes from the upper side of the 49th.

[donn]

Don't say that where a Canadian can hear you... Americans may make decent bourbon, but rye comes from the upper side of the 49th.

The term doesn't mean anything in Canada.  Canadian whiskey historically has used some rye (grain), but it isn't required to, making it no different from any North American (like bourbon) whiskey in this respect.  American rye whiskey must have been made with 51% rye, so when you get a bottle of Old Overholt, not only is that America's oldest whiskey brand, dating to 1810, it's bona fide rye whiskey.

Now that doesn't mean Canadians can't make rye whiskey if they want, and Alberta Springs bottles several with percentages closer to 100% rye.  They also distill for some of the label brands - I think, for example "Pendleton" I see on the shelves around here, bottled in Oregon.  And I suppose you might find Pendleton on the shelves in Canada - because if you want to buy real rye whiskey, you'd naturally be looking for a US brand.