This came out of my recent exploration of the venerable Manhattan. A few weeks ago, we attended a dinner where the chef paired each course with a specific libation. He included an excellent Manhattan with a small batch bourbon and an Italian Vermouth. Inspired by this, I have determinedly pursued…
Sazerac is my rye whiskey of choice. Made at the Buffalo Trace Distillery, it is spicy and sweet with flavors of orange peels, pepper and allspice. It blends very well with the Italian Vermouth. Note that this is the same recipe as the Irish Manhattan, just substituting the Irish Whiskey…
Definitely not a chocolate martini, this is a southwestern makeover of the Manhattan. 2 oz. Milagro Añejo Tequila 1 oz. Lillet Rouge bar spoon (1/8 oz.) of agave nectar dash Doc Elliott’s Coffee Pecan Bitters Orange zest Chill a cocktail glass with ice and water Combine all ingredients in a…
While I was playing with Lillet, I thought I’d try it in a Manhattan. Well, here it is: 2 ozs. Good aged bourbon such as Basil Hayden 1 oz. Lillet Rouge 1 dash Regans Orange Bitters 1 Dash Fees Brothers’ Aromatic Bitters Chill a cocktail glass with ice and water…