This cocktail was inspired by my wife's hard work and love of freezing local berries during the summer so that we can enjoy them all winter long. I also have found my new favorite spice, Fenugreek. Fenugreek has a wonderful maple flavor that pairs perfect with Rye Whiskey. Original cocktail by Mike Di Tota
1 1/2oz Fenugreek-Infused Old Overholt Rye
1oz Mixed Berry-Red Wine Reduction
1/2oz Lime Juice
2 dashes House Clementine Bitters
1 dash House Aromatic Bitters
Sparkling Rose Float
Garnish- Lime Twist
Add all ingredients to mixing can (except Sparkling Rose). Shake and double strain into chilled coupe. Float Sparkling Rose. Garnish with Lime Twist (using a channel knife).
Fenugreek-Infused Old Overholt Rye: infuse 1/2 cup of Fenugreek seeds in 1 bottle of Old Overholt Rye for 24hours.
Mixed Berry-Red Wine Reduction: Used the following recipe- http://www.food.com/recipe/raspberry-merlot-sauce-156272
Clementine & Aromatic Bitters: I use recipes from Brad Thomas Parsons book Bitters.