Here's The Jist:
As a Drink Editor I receive a lot of requests for restaurant, bar and nightlife recommendations. So I started a blog to chronicle Chicago's social scene which eventually morphed into New York's drinking and dining scene. After years in Chicago, I'm now a full time resident of NYC, the East Village to be exact. Look forward to sharing the latest and greatest from the wine & spirits world, straight from the Big Apple.
Monday, September 8, 2008
Think of it as an updated Manhattan
Paired with: Soft Shell Crab with Asparagus Noodle and Cajun Spice and Maple Glazed Short Rib Samosa with Cherry Chutney.
Ingredients: Tempelton Rye*, Navan Vanilla Liqueur, 3 brulee cherries, a dash of blood orange bitters and 3 drops of Equinox, their proprietary bitters. Add all ingredients, except the Equinox bitters into shaker and strain into a cocktail glass. Top cocktail with three drops of Equinox (so crucial is the addition of bitters, that the mixologist used an eyedroper to ensure the accuracy of the proportions) and garnish with torched, brulee cherries.
*Tempelton Rye: I was able to attend the historic launch of this infamous whiskey last August which was held in the Prohibition section of the Chicago History Museum. It was the first time in 80 years that the whiskey was served legally. It was the spirit that Al Capone made famous and the people of Templeton, Iowa made from scratch.