WASHINGTON - It's that time of the week when we say "Cheers to the weekend!" Every Friday night, we invite a local bartender or mixologist to share their signature recipe with us.
Millian Palma, restaurant/lounge manager and lead mixologist at Jardenea at the Melrose Georgetown Hotel in Northwest D.C., joined us to mix us up a "Barrel Aged Manhattan."
CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT!
Cocktail: Barrel Aged Manhattan
- 5 liter barrel
- 3 liters of Bulleit Rye Whiskey
- 1 liter of Martini Rossi Sweet Vermouth
Mix the Rye Whiskey and Vermouth in a pitcher before pouring it in to the barrel. Leave in the barrel for one month. What the barrel does is mellow the drink adding additional color and complexity.
For a single cocktail recipe:
- 2 ounces of Bulleit Rye whiskey
- 1 ounce of Martini Rossi Sweet Vermouth
- 2 dashes of Orange Bitters
- Garnish with brandy cherries
Put Rye Whiskey, Sweet Vermouth and bitters in a mixing glass shake it or stir, then pour in to a martini glass or old fashioned glass. Garnish with brandy cherries.
Jardenea at Melrose Georgetown Hotel
2430 Pennsylvania Avenue, NW
Washington, DC 20037