It’s been a while since I posted a cocktail recipe here, so here’s one that was slated for a menu I never got to put together — maybe for the best, as the name is a bit too cute. It features bourbon from Oola in Seattle, a very nice bourbon made with a blend of aged bourbons and Oola’s own four-grain mash. A high rye content comes through in a pleasant spiciness.
The other Pacific Northwest ingredient I planned to use in this one is the delicious Seven of Hearts Ice Princess dessert wine pressed from frozen viognier grapes, which goes very well here. Mostly this drink shows once again the fantastic flexibility of the Alto Cucina and why it’s one of my favorite cocktails to play with:
1 oz Oola Bourbon
1 oz dry vermouth
1/2 oz Gran Classico
1/2 oz Seven of Hearts Ice Princess Viognier
orange peel, for garnish
Stir, serve up, and garnish with an orange peel.
These are fairly local brands, so feel free to make substitutions.