1 1/2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Peated Scotch (Ardbeg 10 Year)
1/2 oz Averna
1/4 oz Cynar
1/4 oz Luxardo Maraschino
Stir with ice and strain into a cocktail coupe.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYA1XcDZwBlV9t02hA9eIx9O3QlsGQHVrKaQqZT2F9TxO5pMbH673MFzgjVrqfDJt3O93FXDpg3O0gh7GxUdphPzId8-_dbVz-e1JmgmkBzeHP5Z3eeQ0NY9rfbSvmJv7IEAOKPN6KD0uCo4EJzKJO6JrjOHAksAYjtBtB3-rZSbRupY97R-wVIAWwX-I/s320/franklinbroadway_ig400.jpg)
Two Thursdays ago, I had spotted a recipe on the
Instagram account for Chip Welsh (@chips_classic_cocktails), a bartender at The Fig & The Barrel Pub in York City, Pennsylvania, called the Franklin & Broadway. While there are many intersections of Broadway and Franklin including one here in Somerville, Massachusetts, there was a famous one that was New York's most fashionable shopping district in the mid-19th century. This Black Manhattan of sorts began with peak smoke and caramel on the nose. Next, caramel and a hint of cherry on the sip transitioned into rye, smoky Scotch, herbal, and nutty cherry flavors with a peat smoke finish
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