The Late Harvest, created by bartender Mario Salas of Nashville’s L.A. Jackson, is stirred and serious…but not too serious. “This drink makes you feel like you’re huddled up near a fire at a cabin in the Blue Ridge Mountains,” Salas says. “You get the undertone spice notes from the rye to accentuate the viscous, tart cranberry, as well as high notes of lingering orange and clove from the allspice. The aroma of orange oils brings it all together.”
- 2 oz. Sazerac Rye or other rye whisky
- ¼ oz. cranberry syrup (recipe below)
- ¼ oz. allspice dram
- 3 dashes orange bitters
- Garnish: orange peel
Stir all together in a mixing glass. Strain into a rocks glass over a large ice cube. Twist orange peel over drink to catch oils, then use as garnish.
How to make Cranberry Syrup
- 1 cup turbinado sugar
- 1 cup cranberry juice
Add sugar and cranberry juice to a blender. Blend on medium-high speed for 2 to 4 minutes, or until all sugar crystals have dissolved. Strain into a container and refrigerate immediately. Will keep up to one week.