2 oz
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
0.75 oz
A herbal bitter liqueur from the Bitter Truth that has notes from sweet vermouths and alpine digestive tonics. A rich dark comfortable amari that makes you want to 'don lederhosen and build an open fire.'
0.5 oz
A sweetened liqueur made from cherries. You can make it yourself! Here is a recipe from Serious Eats: Lightly muddle 6 cups of pitted Bing cherries, pour away the juice and reserve for later. Add 1 cup of brandy, 1/2 cup of vodka and 1 cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week, shaking every few days. Combine the reserved cherries juice, with 1 cup sugar and 1 cup water, heat until sugar dissolves. Add the syrup to the mix, then let steep for an additional 5 days. Strain through a fine-mesh sieve lined with cheesecloth. Re-bottle and enjoy!
0.25 oz
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
5 dash
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a cocktail glass. Express an orange peel over the glass and discard. #stir #straight

Inspired by J. A. Grohusko’s, Jack’s Manual of Recipes for Fancy Mixed Drinks and How to Serve Them, 1908. The original recipe called for 3/4 Rye and 1/4 Cherry brandy.

The Dead Rabbit, 2015
avg. 3.3 (3)
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