Spring is all about renewal, so why not try a new way with an old classic? This Manhattan makeover by Jacques Bezuidenhout, Master Mixologist for Kimpton Hotels, is served at the Bar Drake in San Francisco’s Sir Francis Drake Hotel. “The port adds some nutty notes as well as fruit and spice that plays nicely with Bourbon,” says Bezuidenhout, who uses Graham’s 10-Year Tawny for the concoction.
For each cocktail:
2 1/4 ounces Woodford Reserve Bourbon
1 ounce Graham’s 10-year Tawny Port
1 (1/2-ounce) bar spoon maple syrup
Dash of Angostura Bitters
Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass. Garnish with brandied cherries.
By Wini Moranville, Relish wine columnist.
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