Category: fall menu

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Remember the Maine (Anders Version)

The Story

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!

The Recipe

1½ oz Rye Whiskey (Anders goes Rittenhouse; Woodford Reserve is also good)

¾ oz Cocchi Vermouth di Torino (sweet vermouth, not DRY)

¼ oz Cherry Herring Liqueur

Rinse of Absinthe

Express Lemon Oil and garnish with cherry

Glassware: Nick and Nora Glass (or Martini could work too)

The Build

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

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Fall Menu is LIVE

After many delays, our Fall Menu is now on the site. Starting this season we will also be adding the full recipes (with the standard Runaway Anchor structure) to the main feed, so you can build your cocktails right here with us!! But we will also always include links to our source material, and the great bartenders who serve as our constant teachers!

Cheers everyone!!

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The Wildest Redhead

The Wildest Redhead

The Story

Over the summer I dove into Tiki cocktails, and discovered the wonderful flavor of “All Spice Liqueur” aka Pimento Dram. I read that it was a flavor that would blend nicely into fall drinks as well, so I went looking for a cocktail.

I read the story of a bartender named Meaghan Dorman, who invented this drink at the Lantern’s Keep bar in NYC. The story was fun, but the selling point was a new liqueur in the cocktail called “Cherry Herring”. No fish in this syrup, that “herring” reference is a brand name. Be careful with this bottle. When the recipe says 0.25oz, take it seriously. Too much of this flavor and you are drinking cough syrup, but just the right amount and it is amazing. So grab your bottles and try making this sweet cocktail!

The Recipe

1½ oz Blended Scotch Whisky

¾ oz Lemon Juice (fresh squeezed)

½ oz Honey Syrup (3 honey to 1 water)

¼ oz AllSpice Liqueur (Pimento Dram)

¼ oz Cherry Herring Liqueur

The Build

Add the first four ingredients (everything but the Cherry Herring) to a shaking tin

Fill with ice and shake for 15 seconds

Put a large cube in a low ball glass

Strain the cocktail into the low ball (I prefer to double strain, to minimize ice chips)

Using a spoon, pour the Cherry Herring Liqueur into the drink (it will sink to the bottom for a cool look)

CHEERS!!

Source: Difford’s Guide