Here’s a little Manhattan-adjacent drink I whipped up yesterday, sort of inspired by one I had at a restaurant long ago:

  • 2oz Forty Creek whisky
  • 1/3 oz Barolo Chinato sweet wine
  • 1/3 oz Strega
  • 2 dashes Sichuan peppercorn bitters

I like it a lot! Between the spice and the Strega, there was a lot going on, and the Forty Creek has its own bit of spice to join the party. I made a batch of two, so the 1/3 oz measures were actually 3/4 oz ¯_(ツ)_/¯

  • @mpgOP
    1•2 days ago

    The bitters are so good. It gives a drink some heat, but somehow not the same spice as some of the other spicy bitters on the market (some tiki ones, I have a habanero one that’s pretty good). It’s more warm and full-bodied I think.

    Aside: I love mapo tofu. It’s one of my go to crowd pleaser recipes, and I can make it as hot as I please (I do not live in a spice tolerant place 😩)