Around November I start craving winter spices, especially a spice Manhattan. And, I’m a sucker for the Allspice Dram. It’s too strong to use in large quantities, but in small amounts, it can set a drink on fire with a mouth full of baking spices. While the primary flavor is allspice, when I nose or sip it, I get ginger and a little nutmeg and some sweet molasses/vanilla flavors. Pair that with a maple liqueur we found in Nova Scotia last year (The Canadians KNOW how to do maple liqueur – no US brand can compete as far as I’m concerned) and it’s a little sweet, a little spicy – in all the right ways. It’s like your best friend that has your back, but will definitely kick your ass if you fall down on the job.
Bitter & Spice & Everything Nice
A Manhattan riff with a mouth full of baking spice and whiskey goodness. This is one that can easily use either rye or bourbon, so substitute out one for the other if you're in a particular mood.
Ingredients
- 1.5 oz Michter’s bourbon
- 0.75 oz Maple Liqueur
- 0.5 oz St Elizabeth's Allspice Dram
- Candied Ginger Garnish
Instructions
- Combine cocktail ingredients in a mixing glass and add ice. Stir until well-chilled, then strain into a chilled coupe. Garnish with candied ginger. Or a gingerbread cookie, if you have one on hand.
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