1 oz. Hudson Manhattan Rye Whiskey
1 oz. Port
0.5 oz. simple syrup
0.25 oz. fresh lemon
2 oz. hot water
Combine all ingredients in a warm mug. Stir and finish with a spritzed orange peel and delicate dusting of fresh nutmeg.
Recipes
Elk Toddy
The Oblong Curse
Recipe courtesy of Warren Bobrow.
Hudson Manhattan Rye Whiskey
Absinthe (your choice)
Lemon juice (freshly squeezed of course)
Mashed cherries (to a pulp)
Fresh Spearmint garnish
Maple Syrup (I prefer Grade B- Dark Amber)
Preparation:
In a cocktail shaker add 3 shots of the Rye Whiskey plus 1 shot of Absinthe. Splash of Maple Syrup, ¼ cup freshly squeezed lemon juice, pulverize some home cured cherries and add them too.
Shake and strain into a short rocks glass with a few more home cured cherries. (Ball jar filled with pitted cherries, top with brandy, seal and cure for a week in the fridge)
Garnish with the mint
Click here to view pics and more great cocktail recipes:
http://www.marchedimanche.com/2011/10/artisanal-holiday-cocktails-from-my-friend-warren-bobrow.html
The Big Apple
Recipe courtesy of Junior Merino
This cocktail is served annually at the Taste of NY event hosted by Mayor Bloomberg at Gracie Manor
2 oz Hudson Valley Whiskey Manhattan Rye
0.25 oz Xtabentun (Mayan anise liqueur)
1.5 oz grilled empire apple juice
1.5 oz spiced syrup
0.75 oz fresh lime juice
3 dashes Peychauds bitters
Add of of the ingredients into a mixing glass with ice. Shake and strain into a rocks glass over fresh ice and grate some fresh nutmeg over the cocktail.
The Mount Washington Slushy
Recipe courtesy of Warren Bobrow .
2 shots Hudson Manhattan Rye Whiskey
6 drops Bittercube Orange Bitters
Few drops absinthe
Home-cured brandied cherries
Fresh Grade A Maple Syrup into an ice cube tray with some spring water to create “maple ice.”
Microplane the maple ice into a tumbler.
Rub the rim of a glass with a fresh orange rind and squeeze the rind to flame the oils into the glass using a lighter. Put a few drops of maple syrup into the tumbler.
Add bitters using a medicine droppers, then follow with more maple ice.
Add a few drops of absinthe.
Add 2 shots of rye.
Garnish with a brandied cherry.
Sip through the slushy ice and dream of antique Chris-Craft wooden boats plying their way across the pristine lakes in New Hampshire.
Little Miss Muffet
Recipe courtesy of our friend Warren Bobrow.
4 oz. dark rum from Siesta Key Rum
2 oz. Hudson Manhattan Rye Whiskey
1 oz. Root USDA Certified Organic Root Tea
6 oz. chai tea freshly brewed and cooled
2 oz. lime juice freshly squeezed
2 oz. maple syrup (Grade B Extra Dark Amber)
3 drops Bittercube Blackstrap Bitters
3 drops Bittercube Orange Bitters
Shake well in a cocktail shaker filled with ice.
Coat a glass with maple syrup.
Strain liquors into rocks glass filled with fresh ice. Makes several cocktails so warming and powerful that you may see spiders as you sit down on your tuffett.
Cracker Jack Snap Cocktail
Wow!!! Another wonderful recipe from our friend Warren Bobrow.
2 ginger snap cookies, crushed
Luxardo Cherries
4 oz. (a real kick) Hudson NY Corn Whiskey
2 oz. Snap (USDA Certified Organic Ginger Snap liquor)
A few scant shakes of Fee Brothers Grapefruit Bitters
Splash of ginger beer, then another.
Muddle cherries and a few ginger snap cookies to a paste.
Add whiskey and Snap.
Shake in a few splashes of Fee Brothers Grapefruit Bitters.
Hit it with the ginger beer.
Shake and strain into a tall glass with plenty of rock ice.
Carnival of Chaos Cocktail
Recipe courtesy of our friend Warren Bobrow
2 oz. Hudson NY Corn Whiskey (The White Dog)
1-2 oz. unfiltered Apple Juice (fresh, if you can get it)
2 droppers of Bittercube Blackstrap Bitters
Maraschino cherries
Muddle Maraschino cherries in a shaker glass.
Add Bittercube Blackstrap bitters, then White Whiskey and apple juice
Add fresh ice and shake. Serve on the rocks in a short glass with a few slices of apple.
The Early Fall Cocktail
Recipe Courtesy of our friend Warren Bobrow
3 shots Hudson Manhattan Rye Whiskey
Splash Vya Sweet Vermouth
2 medicine droppers of Bittercube Lemon Tree Bitters
Crushed ice
Grilled peaches (about 2 of them, grilled until caramelized, then puréed)
Heat a charcoal grill. Grill slices of peaches until uniformly brown and caramelized.
Add ice, rye and vermouth to a cocktail shaker with ice.
Chill, don’t shake. Add bitters.
“Purée” the peaches with a cocktail muddler. Add 2 tablespoons of the grilled peach mash to a sterling silver julep cup and add some crushed ice.
Pour rye and vermouth mixture into the sterling silver julep cup.
Mix carefully with a wooden mixer — never use metal on silver (you know by now that’s my pet peeve).
Serve with grilled corn and barbecued ribs that have been marinated with peaches and rye whiskey.
The Cracker Jack Snap Cocktail
Recipe courtesy of our friend Warren Bobrow.
2 ginger snap cookies, crushed
Luxardo Cherries
4 oz. (a real kick) Tuthilltown NY Corn Whiskey
2 oz. Snap (USDA Certified Organic Ginger Snap liquor)
A few scant shakes of Fee Brothers Grapefruit Bitters
Splash of ginger beer, then another.
Muddle cherries and a few ginger snap cookies to a paste.
Add whiskey and Snap.
Shake in a few splashes of Fee Brothers Grapefruit Bitters.
Hit it with the ginger beer.
Shake and strain into a tall glass with plenty of rock ice.
Beet It
Recipe courtesy of Julian Cox of Rivera Los Angeles.
The winning cocktail at the Manhattan Cocktail Classics, Domaine Select Cocktail Competition.
0.25 oz Esprit de June
1.5oz Hudson Baby Bourbon
1 oz Lime Juice
0.375 oz Rhum J.M Cane Syrup
pinch of Red Bell Pepper
0.25 oz Beet Juice
0.25 barspoon cayenne pepper