Thursday, April 5, 2018


2/3 Rye Whiskey (2 oz Old Overholt)
1/6 Sweet Vermouth (3/4 oz Maurin)
1/6 Crème de Noyaux (1/4 oz Tempus Fugit)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass; I added a cherry garnish to the recipe.
Two Thursdays ago, I began perusing Pioneers of Mixing at Elite Bars: 1903-1933 when I uncovered the Borgers that seemed like an interesting Manhattan riff with a touch of crème de noyaux in the mix. Once prepared, the Borgers' displayed the noyaux on the nose with a nutty note along with the more traditional Manhattan-esque rye spice and fruity aromas. Next, grape and malt paired on the sip, and the swallow gave forth whiskey, nutty, and cherry fruit flavors with a cinnamon and clove-spiced finish.

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