This winter spiced rye based cocktail is courtesy of Alex Smith, the former beverage director of Restaurant Orsay in Jacksonville, Florida. Smith is currently keeping his skills sharp behind the bar at Middle Branch in New York City.
Recipe by Alex Smith / Words and Photography by Wendy Franzen
Serves 1
• 2 ounces Rittenhouse Rye
• 1 ounce sweet Vermouth
• 1/4 ounce Luxardo Maraschino liqueur
• 1/4 ounce St. Elizabeth Allspice Dram (liqueur)
• 1 dash chocolate or Mole Bitters
candied spiced pecans or orange peel for garnish
Combine first five ingredients in a mixing glass, stirring to combine. Serve up, adding a spiced pecan or orange peel to glass for garnish.
All ingredients are available at Binny’s Beverage Depot.