Once upon a time, Sparklepants lived in Atlanta in a hostel cum bed-and-breakfast cum apartment building where everyone’s lives intertwined in a sort of Singles-like existence. Which is to say, it was all a bit incestuous, but in a good way without the actual incest.
The owners of this complex lived in the bed-and-breakfast and the owner’s mother lived down the hall from Sparklepants in the apartment building. Everyday at 4 pm, she had a bourbon and coke. Delivered. On the dot.
Now that I’ve embraced the curling lifestyle, I too can have my bourbon at 4 pm.
Ok, who am I kidding, at any-pm.
Gems of the South: Manhattans and Spiced Pecans
For the Manhattans:3 oz bourbon (or whiskey . . . rye is also really nice) 1 oz vermouth 2 dashes Peychaud’s bitters 1 maraschino cherry
Shaker + ice
As for the proportion of bourbon to vermouth, just do it to taste. Here at Curl Nation, we happen to like a 3-ish-to-1 ratio and prefer Peychaud’s in our Manhattans, but you can use another bitters if you like. Angostura is pretty common, but I might just use one dash instead of 2 like we do with the Peychaud’s. Anyway, put the bourbon, vermouth, and bitters into the shaker with the ice. Shake like hell – you want it nice and cold and plus all that vigorous shaking will give you a nice slurry on the top of your cocktail. Place the cherry into the bottom of a cocktail glass. Strain the cocktail into the glass. Drink and be merry.
For the Spiced Pecans (based on a Nigella Lawson recipe)1 cup pecans 1 tablespoon fresh rosemary, chopped 1 teaspoon or so gochukaru (finely ground Korean red pepper powder) 1 teaspoon sea salt 1 teaspoon or so brown sugar
2 teaspoons butter, melted