1. Maple Manhattan—My new favorite martini. 2 oz. Rye Whiskey, 3/4 oz. Sweet Vermouth, 2 dashes Angostura Bitters, 1/4 (no more!) oz. Maple Syrup, garnish with a stemmed maraschino cherry. (from Citizen Club, Nashville, TN)
2. Lychee Martini—The perfect summer drink. Not too sweet. 2 oz. Hendricks (or your fav) Gin, 1 oz. Dry Vermouth, splash of lime juice, shake, add to glass, then fill with POM Lychee Green Tea, garnish with a thin slice of cucumber. (from my friends Ramy & Tiff Antoun)
3. Bacon Infused Manhattan—If you are a bacon lover-this drink is for you. Same recipe as above , but with bacon infused bourbon. To infuse bourbon, use the smokiest bacon you can find (Stan’s in Columbia, Tennessee has the best), fry up a bit and add one ounce bacon drippings to a bottle of bourbon. Use a wide mouth jar, shake vigorously, put in freezer overnight, remove layer of fat on top by gently cutting into fourths and removing, strain remainder back into the bourbon bottle (I use coffee filters) and bam! you have bacon infused bourbon. (from Cotton Row Restaurant, Huntsville, AL)
4. Sazerac—The epitome of a vintage cocktail. In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and 2.5 oz. rye whiskey, 2 dashes Peychaud’s bitters, and one dash Angostura bitters. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded). Use the good stuff, if you can find it: Van Winkle Family Reserve Rye (13 years old), or Sazerac Rye (18 years old). (from Esquire Magazine)
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