The Sagamore Ginja of 1821

by James Stevenson


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.

Recipe:
• 1 ounce Sagamore 83 proof Rye
• 1 ounce Ginja 9 Sour Cherry Liqueur
• 5 dashes 18.21 Barrel Aged Havana & Hide bitters

Method:
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!

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