When times get tough, we turn to our in-house bartender, Dave Goetz for liquid courage. Here, he shares a few of his most requested cocktails.
Fill mixing glass with ice. Add 2 oz. Rye, 1 oz. Sweet Red Vermouth, 2 drops Angostura bitters, 2 drops Orange bitters. Stir vigorously for at least one minute. Strain into coupe glass, add orange peel and 1 to 2 Luxardo cherries.
Turn your Manhattan into a “Nashattan”
Into a 3-liter charred oak barrel, pour two fifths 100 or higher proof Rye, one fifth Doulin Sweet Red Vermouth, one bottle Fee Brothers or Regan’s Orange Bitters. Wait 30 days, if you can.
In an Old Fashioned Glass, 1/2 teaspoon sugar (or one cube), saturate carefully with Agnostura and Orange Bitters. Add a dash of water and muddle in the glass. Add ice, 2 oz. Bourbon or Tennessee Whisky, garnish with Orange slice and cherry.
Rinse a chilled Old Fashioned glass with 1/4 oz. Absinthe, pour out and fill with ice. In a mixing glass, saturate 1/2 teaspoon sugar or cube with 4-5 dashes of Peychaud’s bitters. Add ice, 2 oz. Rye whisky and stir. Empty Old Fashioned glass, strain in whisky mix, garnish with lemon peel.