Shutterstock/ Joshua Resnick
This cocktail has a savory element to balance the natural bits of sweetness Dark Batch has in its profile. The bit of sherry makes its presence felt from the nose with bits of toasted hazelnut and mission fig, all the way through the finish where hints of brown sugar reverberate. This cocktail is simply delicious and perfect for fall.
Recipe courtesy of Jason Patz.
- 1 1/2 Ounce Alberta Rye Whisky Dark Batch
- 1 Ounce wine, like Barolo Chinato
- 1/2 Ounce Cynar liqueur
Combine all ingredients into a mixing glass and stir with cracked ice. Strain over a big block of ice in a double old fashioned glass. Garnish with an expression of lemon oil and a neatly trimmed lemon peel. Sip and enjoy.