What you'd get if you aged a Manhattan in a wood barrel.
Created by Jillian Vose, Head Bartender of The Dead Rabbit, one of the world's best cocktail bars, who says "My inspiration for this drink was to capture the effect of wood on the whiskey. The dried fruit notes and tannins from the ageing process are paired with sweet vermouth and tea in a Manhattan-style drink. This whiskey can stand up and is complimented by the other bold flavours in this drink”.
- 50ml The Cooper's Croze
- 0.5 Teaspoon Rich Cane Syrup
- 15ml Pierre Ferrand Dry Curacao
- 22ml Earl Grey Tea infused Martini & Rossi Sweet Vermouth
- 15ml Pierre Ferrand Dry Curacao
- Stir 50ml Jameson Cooper's Croze, half a teaspoon of Rich Cane Syrup, 15ml of Pierre Ferrand Dry Curacao, 22ml Earl Grey tea infused Martini & Rossi Sweet Vermouth, 15ml Ferrand Dry Curacao with cracked ice or Kold-Draft.
- Pour over one fresh, large ice cube.
Ingredients
- 50ml The Cooper's Croze
- 0.5 Teaspoon Rich Cane Syrup
- 15ml Pierre Ferrand Dry Curacao
- 22ml Earl Grey Tea infused Martini & Rossi Sweet Vermouth
- 15ml Pierre Ferrand Dry Curacao
How To Make
- Stir 50ml Jameson Cooper's Croze, half a teaspoon of Rich Cane Syrup, 15ml of Pierre Ferrand Dry Curacao, 22ml Earl Grey tea infused Martini & Rossi Sweet Vermouth, 15ml Ferrand Dry Curacao with cracked ice or Kold-Draft.
- Pour over one fresh, large ice cube.
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