Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

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MANHATTAN WITH FAT-WASHED BOURBON

Once you’ve fat-washed your bourbon or rye, this one’s as simple as making a Manhattan. But the rewards. . . oh so complex. In a mixing glass—Manhattans are not to be shaken. Even if asked for one shaken, mix it properly, apologize to your guest, and continue about your fine evening. So, in a mixing glass, combine ice, about 2 ounces (a jigger and then some) olive oil–washed rye. Add ½ ounce sweet vermouth and two dashes of angostura bitters. Stir with a long spoon like a real gentleman. Strain and serve either up or over a single large ice cube in an old-fashioned glass.

Variations:

(1) Instead of sweet vermouth, add herbal Amaro liqueur, muddle a sprig of fennel and garnish with a frond.

(2) Or how about a fat-washed Old Fashioned? Two ounces olive oil bourbon, ½ ounce local honey, a dash of bitters, a splash of water. Garnish with orange twist. Ta-da.