Last night I did a test run on a really cool cocktail idea that I've been kicking around lately: a Negroni. I know I know, a Negroni is so well known & it's not that unique or a cool idea even anymore. But I've been dreaming about a white Negroni, or as I named it: Negroni Bianco. For my Negroni Bianco I used 1.5 oz Corsair Gin, 1 oz Cocchi Americano & 1 oz Dolin Vermouth Blanc. I stirred it about 40 times so as not to bruise it too much, poured it over a large cube which wouldn't dilute it quickly. I then peeled a lemon with a vegetable peeler took a 1.5 inch long strip of lemon peel & flamed it over the cocktail. It was bittersweet, pungent but mellow & absolutely delicious. Sorry, no pic.
My other cocktail idea that has been haunting me is a spiced Manhattan which I think is very holiday-esque. So, here we go. Pour into a shaker 2 oz Bourbon (either Eagle Rare, Bulleit or Buffalo Trace) with 1 oz Punt e Mes or Dolin Rouge vermouth & 1 oz St Elizabeth's Allspice Dram. I then added 2 dashes of my homemade Allen Benton Bacon Bitter's & one dash of Angostura Bitter's. Shake or stir to chill & pour into a cocktail glass. You can either serve it up or, as I did here, over a large ice cube. I also skewered some of my homemade bourbon & cherry liqueur poached cherries.
I give you the the Spiced Manhattan. Delicious.