Wise Man #4

• 2.0 oz. Apple brandy (Laird’s bonded)
• 0.25 oz. Wild Moon Cranberry liqueur
• 0.25 oz. Wild Moon Sage liqueur
• 0.25 oz. honey syrup
• 0.125 oz. balsamic vinegar
• pinch of salt

Stir with ice and strain into old fashioned glass over ice. Garnish with a rosemary sprig.

I had recently visited Hartford Flavor Company, which is about an hour from my home, and had picked up a number of their liqueurs. I really wanted to try their cranberry and sage liqueurs together, and apple brandy seemed the most appropriate base. Despite the sweetness, I still felt a little more was needed so added some 1:1 honey syrup (I’ve also substituted agave nectar in a pinch), and then a bit of balsamic to brighten it up. Very holidays.

The name was suggested by Taylor Hilliard in a cocktail evening I held. If this was the fourth straggler on Christmas night long ago, I wouldn’t mind passing some time with him.

Christmas in Manhattan

• 2.0 oz. Rye (Rittenhouse)
• 0.5 oz. St. George Spiced Pear Liqueur
• 0.25 oz. Vanilla liqueur (Giffard)
• 0.25 oz. Leopold Bros. Michigan Tart Cherry Liqueur
• Dash of Angostura Cocoa bitters

Stir with ice and strain into glass. Garnish with a cherry.

Here’s a winter spin on a Manhattan, with pear, vanilla and cherry subbing for the vermouth. Beyond that there’s not much more to it, but what a lot that is!

The name is exactly what it is. Direct and to the point. No nonsense in the Big Apple.