Winter Manhattan with Figgy Pudding Bitters

Photography By Bill Buitenhuys | February 15, 2012

Ingredients

  • 45 ml of Woodford Reserve Bourbon
  • 45 ml of Bulleit Rye
  • 30 ml of Vya sweet vermouth
  • 3 dashes of AZ Bitters Lab Figgy Pudding bitters*
  • Brandied cherry** for garnish

Instructions

Pour all ingredients into a tall glass. Fill with ice. Stir for 30 seconds only. Strain mixture into a chilled cocktail glass. Garnish with a homemade brandied cherry**.

>> AZ Bitters Lab Figgy Pudding bitters*

** To make brandied cherries, pit enough cherries to fill a small glass jar with about 1 inch of headroom left. Pour in enough brandy to completely cover cherries. Cover and let them sit for 2 to 3 weeks.

Recipe courtesy of AZ Bitters


RESOURCES

FOR HERBS, SPICES AND BITTERING AGENTS:

The San Francisco Herb Company, sfherb.com
Starwest Botanicals, starwest-botanicals.com

FOR ADDITIONAL READING:

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes and Formulas, Brad Thomas Parsons (Ten Speed Press, 2011)

The Bar-Tender's Guide: How to Mix Drinks, or, The Bon Vivant's Companion (reproduction of the 1862 edition), Jerry Thomas (Mud Puddle Books, 2008)

Ingredients

  • 45 ml of Woodford Reserve Bourbon
  • 45 ml of Bulleit Rye
  • 30 ml of Vya sweet vermouth
  • 3 dashes of AZ Bitters Lab Figgy Pudding bitters*
  • Brandied cherry** for garnish
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