- Nathan Myhrvold born (1959)
Courtesy of Chefs Club by FOOD & WINE
- 2 Ounces Stranahan’s Whiskey
- 3/4 Ounces Dolin Blanc
- 1/2 Ounce port
- 1 Dash of Peychaud’s Bitters
- 3 brandied cherries, to garnish
A Manhattan bartender’s twist upon the classic Chancellor cocktail, which substitutes Stranahan’s Colorado Whiskey for Scotch. Made by Jim Meehan for the Chefs Club by FOOD & WINE at the St. Regis Aspen Resort.
Stir, and strain into a coupe glass. Garnish with 3 brandied cherries.