“The Prickly Ash is a Manhattan aged with Szechuan peppercorns. Adding peppercorns gives the drink a fruity nose with a bit of spice.”
–Ron Boyd of Plum Bar in Oakland, California
Prickly Ash Manhattan | |
2 oz Rittenhouse rye 1 oz sweet vermouth 1 oz dry vermouth 2 dashes *tincture |
Method: Stir with ice and serve up.
*To make the tincture:
20 grams szechwan peppercorn, whole
100 grams Everclear
Let sit for a week and strain.
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