1 oz Amontillado Sherry (Lustau Dry)
1/2 oz Torani Amer
1/4 oz Grand Marnier
1 dash Abbott's Bitters (*)
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
(*) The recipe recommends subbing vanilla bean-infused Angostura or vanilla-bean infused Jerry Thomas Decanter Bitters; however, regular Angostura Bitters should work fine here.
For a nightcap two Saturdays ago, I decided to make a drink created by Brooke Arthur of Prospect in San Francisco. The recipe which appeared in the May/June issue of Imbibe Magazine was entitled the Catcher in the Rye; besides the whiskey element alluded to in the name, it contained some interesting sounding orange and grape elements. While I used Sazerac 6 Year Rye, the two whiskeys she has used in the past for her J.D. Salinger tribute are Wild Turkey and Rittenhouse 100 Ryes which are both on the spicier side.