Saturday, May 1, 2021


2 oz Rye Whiskey (Rittenhouse)
1/2 oz Walnut Liqueur (Rosso Nocino)
1/2 oz Averna
1/2 oz Sweet Vermouth (Cocchi)
2 dash Miracle Mile Chocolate Bitters (Bittermens)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a cherry.
When the cocktail hour rolled around on Saturday two weeks prior, I sought out a recipe that I had spotted on Kindred Cocktails called the Oakshade that reminded me of the previous night's San Gennaro. The recipe was invented at Old Field's Liquor Room in Culvert City, California, and published in a 2011 LA Weekly article. Here, the Oakshade launched off with a chocolate, walnut, and rye spice aroma. Next, a caramel and grape sip grew into a rye, bitter herbal, nutty, chocolate, and allspice swallow.

1 comment:

Greg Logan said...

For what it is worth, I derived my own Black Manhatten using this essential recipe - the variations are endless - but the vermouth/nocino/averna are the key...

I like blending any number of dark whiskies - esp. those not good enough to sip - since this concoction helps hid such imperfections...

Not surprised to see other people having crafted up the same sort of concoction