A darker drink for cooler weather
As summer (finally!) dissolves into fall, and the evenings get chilly, I often find myself thinking about darker drinks based on whiskey as opposed to gin – Old Fashioneds, Manhattans, Rob Roys.
Lately, I’ve spent a lot of time in the cocktail lab making up new drinks, especially when prodded by suggestions from friends. This month I’ve got another winner – of the darker variety.
A while back, my friend Cary Ann handed me a bottle of Malabar, a liqueur spiced with the flavors of cinnamon, cloves, and oranges, among others, and challenged me to do something with it.
It’s very sweet – as most liqueurs are – and needs to be tamed and polished. So I mixed it with rye to toughen it up, and lemon to take the edge off the sweetness. And I added a dash of Woodford Reserve Spiced Cherry bitters to top it off. The result is totally deluxe – cool-evening sipper you can serve straight up or on the rocks. Tart, tangy, sweet and strong – all at the same time. Just what I want in an autumnal cocktail!
2 ounces rye – any mid-priced brand will work just fine
1 ounce Malabar
Half-ounce lemon juice
Dash of Woodford Reserve Spiced Cherry bitters (Optional. This drink tastes great with or without them.)
Combine all the ingredients and shake ‘til it’s good and cold. You can serve it straight up, or over ice in a rocks glass. Great either way! Garnish with a brandied cherry or an orange peel. Or not.