Hi all! Talia here from Two For The Bar. Anybody in the mood for a cocktail?
Every year, as the leaves change from green to yellow to red, the fall chill sets in the air, and the sunlight fades, my liquor cabinet also experiences a distinct shift. With little fanfare or commotion, my bottles of rum and tequila slowly start to hibernate as bourbon, scotch and rye quietly move to the front of my cabinet.
Don’t get me wrong. I love my margaritas, mojitos and pina coladas as much as the next person. But with the colder weather comes a rejuvenated sense of creativity, a desire to step back into the kitchen, pull out a few whisky bottles and start to play with some of my favorite fall flavors.
There’s just something about a dark, boozy and stirred cocktail that makes me want to curl up with a warm blanket and watch all my favorite holiday movies. All the more when that cocktail hits all the right notes—a whisper of spice, a hint of bitter and a touch of sweet. This stirred sipper feels a bit like the distant cousin of the better-known Manhattan but brings in some coffee notes, just to change it up a bit.
2oz blended Japanese whisky
1oz sweet vermouth
1 barspoon coffee liqueur
1 strip of orange peel
Combine whisky, sweet vermouth and coffee liqueur in a mixing glass. Stir over ice until chilled and reached proper dilution (tip: as you stir your cocktail, taste it periodically to make sure you don’t over dilute your drink).
Strain contents of your mixing glass into a chilled coupe or martini glass. Take your strip of orange peel and squeeze if over the top of the cocktail to release the oils.