Magical libations from Master Barkeep Molly Wellmann
For many of us, our cocktails of choice change with the seasons. Warmer weather calls for drinks made for sipping outside while tending to steaks on the grill and taking in the smell of just-mowed grass. Something light for spring, a little citrusy for summer. Come the colder months of fall and winter though — when shorter days make “staying in” more than just de rigeur, but a downright necessity — such drinks don’t really carry quite the right amount of heft.
Our palates change with the temperature. We want drinks with a bit of a kick, a bit of spice, and a richer feeling sip. Here, master barkeep Molly Wellman of the storied Japp’s bar in Cincinnati, came up with three cocktail recipes that we feel are a perfect match to the shift in seasons. Using 1792 bourbon as the full-bodied base for all three, she then layered in flavors like apple brandy, absinthe, and the requisite amount of bitters for the kind of drinks-with-a-kick you won’t soon forget.
See the full recipes below.
The Avenue
Ingredients:
- 1.5 oz. 1792 bourbon
- 3/4 oz. passionfruit juice
- 1/2 oz. grenadine
- 1 oz. apple brandy
Recipe:
- Combine all ingredients to a cocktail shaker and shake until cold.
- Strain into a chilled cocktail glass.
The Saratoga
Ingredients:
- 2 oz. 1792 Bourbon
- 1 oz. brandy
- 1/2 oz. sweet vermouth
- 2 dashes of Peychaud’s Bitters
Recipe:
- Add all ingredients to a mixing glass and stir until cold.
- Strain into a chilled cocktail glass.
The Sazerac
Ingredients:
- 2 oz. 1792 Bourbon
- 1 sugar cube
- 2 to 3 dashes of Peychaud’s Bitters
- 2 to 3 dashes of Absinthe
- Lemon peel for garnish
Recipe:
- Add absinthe to an old fashioned glass.
- Roll absinthe around to coat glass and set aside.
- Add Sugar cube and bitters to a mixing glass and mash them together with a muddler.
- Add bourbon and ice to mixing glass. Stir until cold.
- Strain contents of mixing glass into absinthe coated glass.
- Garnish with lemon peel.