This cocktail from Rhubarb restaurant in Asheville, NC, makes use of a toasted pecan rye whiskey.
Rye Not?
Substances
- 2 oz. Toasted pecan rye whiskey
- ½ oz. Allspice Dram
- ½ oz. Mulled-cherry port wine
- 2-3 dashes
- Chocolate bitters
Directions
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Mix elements in a smoked glass.
-
Garnish with a skewered mulled cherry.
Notes
J Adams, beverage supervisor at Rhubarb restaurant in Asheville, NC, created this recipe.
