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.
(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.
Stephen David Caldes is a writer, home cook, and assistant professor in the Journalism and Public Relations Department at CSU, Chico. He has many hobbies, but eating with friends is his favorite.