Just before I finalized the Fall Menu, a new video hit from Anders Erickson. It had three things I love and one thing I avoid. I love Rye, Absinthe, and Cherry Herring Liqueur. I avoid vermouth in all forms. But I decided to give this a whirl. I’ve been surprised by vermouth every once in a while, and since cherry herring can easily overpower a drink if you aren’t careful, I figured if anything could manage vermouth it would be that one.
And I was right! This is a smooth sipper, and balances the spicy rye, the sweet cherry and the slight bitterness of the vermouth. Even the absinthe blends in and doesn’t overpower (as long as you swirl and dump or spray). Enjoy this tasty cocktail for the autumn season! Cheers!
1½ oz Rye Whiskey (Anders goes Rittenhouse; Woodford Reserve is also good)
¾ oz Cocchi Vermouth di Torino (sweet vermouth, not DRY)
Rinse of Absinthe
Express Lemon Oil and garnish with cherry
Glassware: Nick and Nora Glass (or Martini could work too)
Prep your glass with either rinsing with 0.25oz of Absinthe (swirl and pour) OR consider a small spray bottle to easily coat the inside of the glass
Once glass is prepped, stick it in the freezer while you build the cocktail
Combine all of the ingredients in a mixing glass
Add ice and stir for 30 seconds
Take our the cold glass and drop a cherry into the bottom of the glass (do not add ice; this one is served “up”)
Strain into the prepared glass
Express lemon oil over the glass
Source: Anders Erickson Recipe