Last week we had an amazing time at the WSWA 75th Annual Convention & Exposition at Caesars Palace in Las Vegas. We wandered the exhibition halls checking out all the amazing products on show and discovered some delicious new additions looking for a start in the US market. Although it was a hard decision on which to use in our featured cocktail once we discovered the Ginja 9 sour cherry liqueur we knew we wanted to make a cocktail with it. It didn’t take long until we fond a delicious new Rye made on the banks of Winans Cove in Baltimore and knew we wanted to make a variation on a Manhattan with these 2 products but needed one final ingredient. So we headed down to our friends at 18.21 Bitters and talked about our idea and they gave us a bottle of their Barrel Aged Havana & Hide bitters. These bitters have great notes of sandalwood, chicory and clove that worked deliciously to balance the cherry and caramel flavors from the other products.
1. Combine all ingredients in a mixing glass with ice
2. Stir to chill and combine ingredients
3. Strain into a martini glass
4. Express orange oils over top
5. Garnish & Enjoy!