A Dirty Shame in Fourth of July Creek

With June's cocktail, the name came first.

I wanted to call it the Demented Harold, after one of the many colorful characters found in the pages of Smith Henderson's novel - Fourth of July Creek - but I wasn't sure if anyone would actually drink a Demented Harold.

Besides, Henderson had already delivered the goods:  the Dirty Shame is the first of many dim bars you'll visit when you read his book - and you really need to read this book.

It's a gritty story set in a gritty place and time - Montana in the early 80's. The drink needed to reflect that, so for its name, the Dirty Shame was perfect.

You'll find the book and the drink in our newsletter, right here, and that makes ordering the book easy - so go ahead.

Since olive juice is what makes a Dirty Martini so dirty, I knew we'd have some of that.  But the crowd in Henderson's story ain't sipping vodka - they're drinking whiskey, lots of it, and who says you can't add olive juice to bourbon?

Not me.

Henderson writes about a brand of whiskey - Redeye - that used to be available, I think, but that isn't any more, so I'm using Montana's own RoughStock whiskey.  You can use whatever you like - bourbon or rye - the hotter the better.

Hellfire Bitters add a kick that Montana denizens would appreciate, and a little bit of sugar never hurt anyone, so there you go.

I used jalapeno-stuffed olives for the garnish, but any will do.





Dirty Shame:

2 oz. RoughStock Montana Whiskey
.25  - .5 oz. olive juice (make it as dirty as you want)
.25 oz. simple syrup
1 full dropper Bittermens Hellfire bitters
Olives

Shake all – except olives – with ice and strain into an ice-filled old-fashioned glass.  Garnish with olives.