40°
Old Thymer, created by Gretchen Thomas, bartaco
- 6 Sprigs of thyme
- 2 Lemon wedges
- 1 Large orange wedge (about ?1/8 of an orange)
- ½ oz. Simple syrup
- 1 ½ oz. Carpano Vermouth
- 1 ½ oz. Four Roses Bourbon
For garnish, use minced rosemary, sugar in the raw orange wedge and toothpick. For prepartion: Muddle the thyme, lemons, orange and simple syrup in a cocktail shaker. Add the measured vermouth and bourbon. Fill with ice, then shake well. Strain into ice-filled Rocks glass. Dip orange wedge into rosemary-sugar mixture and pierce with a toothpick for garnish. Il Grande Mare, created by Steve Bayusik, Tarry Lodge
- 2 oz. Jefferson's Ocean Aged Bourbon
- 1 oz. Meletti Amaro
- 1 oz. Lemon Rosemary Syrup
- 2 Dashes Angostura Bitters
Garnish with a sprig of fresh rosemary. Bayusik said his creation is a spicy libation with notes of caramel, brown sugar, smokey campfire, and just a hint of salty sea air that warms the heart on cold winter's nights.
Figgy Pudding, created by Al Corbelli, nessa
- 2 Chopped Dried Figs
- 25 oz. Lemon Juice
- Drop of Lemon Bitters
- 2 oz. Rum (Cruzan Blackstrap is preferred)
Muddle two chopped dried figs with lemon juice and a drop of lemon bitters. Add 2 oz of the darkest, funkiest rum you can find - Cruzan Blackstrap is ideal - and shake with ice. Double strain into a highball, top with tonic and garnish with a lemon wheel and dried fig slice. According to Corbelli, this is a riff on the classic British Christmas dessert popularized in the famous Christmas Carol "We Wish You A Merry Christmas."
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