…by your ideas of “when” or “why” to shake a drink, of your morality of cocktails, of what might be right and might be wrong! I shall do as I choose!
Hee hee hee, that sounds so dramatic.
I shook my Manhattan variation.
He told me not to but I did anyways!
I was talking to Matthew Rowley earlier. He’s moderating Day One at the CSOWG Drink.Write before Tales of the Cocktail, and I’ll be on a panel with Jay from Oh, Gosh!, Paul from Cocktail Chronicles, and Camper from Alcademics. Thanks to generous sponsors Fernet Branca and Carpano Antica, we were trying to figure out a cocktail to saerve during our session.
Here’s my thought on that.
Matt-hattan
2 ounces bourbon (Bulleit)
1 ounce Carpano Antica
1/2 ounce Fernet Branca
2 dashes Fee’s Orange Bitters
Shake it with ice, strain it into a chilled old-fashioned glass, garnish with a brandy-soaked cherry.
You see, I like the ice shards in a drink like this, it works for me. And honestly, this drink is being nice to me.
Whether or not we actually use it I’ll probably drink this more. Note that you can easily use rye instead of bourbon; in fact, when using bourbon, stay with an aggressive bourbon such as Bulleit. A meeker one like Maker’s Mark might be overwhelmed by the other ingredients too easily.
[Twenty-third in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales. The first post in the series is here.]
