Wednesday, January 28, 2009

[whiskey maple]

2 oz Sazerac Rye
3/4 oz Macallan Amber Liqueur
2 oz Sidre Doux Sparkling Cider

Stir the rye and liqueur with ice and strain into a cocktail glass. Top with cider and garnish with an orange twist. Measurements are approximate as the ingredients were free poured.
For my last drink at the Beehive, I asked for a recommendation from Nate for something with dark spirits and ended up off the menu for this drink that I believe the bar manager Chris created. Nate described the drink as a Manhattan variant which used Macallan Amber, a Scotch-based liqueur flavored with maple syrup and pecans, as a substitute for the richness and sweetness of Italian vermouth. The Amber provided a very tasty maple flavor but still kept the drink from being overly sweet, unlike maple syrup might have done. The cider choice did add some extra sweetness to the drink, but the interplay of the the apple flavors with the maple and nut was quite welcomed.

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