If you haven't read it yet, The Dead Rabbit Drinks Manual will leave you wanting to quit your job, move to New York City and start your own craft cocktail bar. Unfortunately, most of us can't afford to do that, but hey, that's why Socktails exists!
Sure, the book may be a little bit over-the-top for us home bartenders, but there are some great takeaways, and for us, that was their use of tinctures. For those who have never experimented with one (which was us before this book), it's the concentrating of any particular flavor with alcohol - be it rosemary, mace, bay leaf, or whatever you choose. The result is a highly concentrated flavor that will add complexity to just about any drink. While bitters tend to have layers of earthy, woodsy and you guessed it, bitter flavors, tinctures have just one, which make them easy to make, and easy to test in drinks.
On Saturday we started two separate tinctures: rosemary and Eucalyptus (both from the Dead Rabbit book). Since they take three days to properly infuse, tonight was the night to try them out. And since Manhattans are one of our favorite classic cocktails, we decided to run with a sort of Eucalyptus Rye Manhattan - with a better name of course: The Merchant.
2 oz rye whiskey
1 oz Cynar
3 dashes Angostura bitters
6 drops eucalyptus tincture
Add all the ingredients to a fancy-shmancy mixing glass (let's be real, any glass will work). Add ice. Stir for 30 seconds. Strain the mixture into a chilled coupe glass. Garnish with an orange twist or a good maraschino cherry.
The result is an earthier, slightly minty version of a Manhattan. Enjoy!
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