June 16th, 2011
1. You’re spicy yet dry.
2. You’re edgy and assertive.
3. You blend congenially in cocktails but keep your distinctive grainy flavor.
I just had a chance to work with the new Bulleit Rye — it’s made with 95% rye… wow! Absolutely love it!
Bulleit makes for a great Manhattan with a dash of my Liquid Kitchen™ Golden Era Bitters. There are so many amazing bitters available now it’s fun to experiment with different types. One of my other favorite bitters that pairs nicely with the rye in this drink is Fee Brothers Old Fashioned Aromatic Bitters. Soaking maraschino cherries in red vermouth with orange zest adds a nice twist to the classic cherry garnish.
This is the perfect sip to celebrate Father’s Day. Cheers! – Kathy
Bulleit Rye Manhattan with Vermouth Cherries
Makes 1 cocktail
2 oz Bulleit Rye Whiskey
1 oz sweet red vermouth
1 dash Liquid Kitchen™ Golden Era Bitters or Fee Brothers Old Fashioned Aromatic Bitters
Garnish: 1 Vermouth & Orange Infused Maraschino Cherry (recipe follows)
Measure whiskey, vermouth and bitters into a cocktail mixing glass. Fill three quarters with ice. Stir with a bar spoon for 20 seconds. Strain into a chilled cocktail glass. Garnish with a cherry.
Vermouth & Orange Infused Maraschino Cherries
Makes 1 small jar
16 oz jar maraschino cherries, drained
4 strips orange zest
1/2 cup red vermouth
Place drained cherries and orange peel in a heat proof jar or container.
In a small pan bring vermouth to a simmer, immediately remove from heat and pour over drained maraschinos. Let cool to room temperature. Refrigerate. Let infuse for a minimum of 48 hours before using.
© Kathy Casey Liquid Kitchen™
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