2 oz Rye
1/2 oz Cherry Heering
1/2 oz Lemon Juice
Shake with ice and strain into a rocks glass. Garnish with a lemon twist. (Recipe from Adashofbitters blog, see notes below).
Last night, Andrea wanted to go to dinner after returning from her run, and we decided on Highland Kitchen, a gastropub only a 5 minute walk or so from our house. The drink I ordered off their daily specials list to go with my veggie burger was the High Hat, a cocktail I had made before (see my livejournal entry) at home. My entry says that I found the recipe at the A Dash of Bitters blog where it was described as a "Manhattan/Brooklyn adaptation"-like sour. With these proportions, the sour-cherry flavors came through a lot and balanced the spicier rye we used. The way Beau mixed it at Highland, it was much lighter on the Cherry Heering and lemon. I cannot give an exact recipe since it was free poured, but a dash (1/4 oz or less) of each appeared to be used, perhaps to counter for the less spicy Old Overholt Rye. The end result was fairly dry rye cocktail with a touch of fruitiness.