This week we’ll be doing a series of mini-featurettes dedicated to making your season merry and bright and what’s more merry and bright than a bright red cocktail? Nothin’!
These have been my bev of choice ever since Billy at The Good Knight (winner of the best cocktails in Austin) mixed one up when I said “I don’t know, just make me something I’ll like.”
This is a close approximation, and every bit as good.
Ruby Manhattan:
2 oz. Maker’s Mark bourbon
1 1/2 oz. decent ruby port
dash bitters (I use Fee’s Orange, but plain old Angostura should be fine)
twist of lemon or orange peel
Stir together the booze and the bitters in a cocktail shaker, strain into a rocks glass –either up or on the rocks, twist the peel over the glass and drop in. Maraschino cherries kill this drink, so save ’em for the sundaes.
Incidentally, you don’t have to use the very best port for this recipe. I use Charbay Ruby Port because that’s what I have, but unless you’re a real enthusiast, there’s no need to drop $50 on a bottle. Don’t go for plonk, but Dow’s or anything in the $10 range should be just fine.