Whisky In The Spring

Spring-Time Manhattan
Created by Josh Lewis, General Manager and Mixologist, Blush, Santa Barbara, CA

1 ½ parts Maker’s Mark
½ parts Maurin Quina Liqueur
1 bar spoon Stirrings Ginger
4 dashes Peychauds Bitters
1 heaping bar spoon of orange marmalade

Combine all ingredients in a mixing glass.

Fill with ice and shake until frost forms on the tin. Strain into chilled cocktail glass. Garnish with a fresh orange twist.

Fancy Bourbon Punch
Created by Matt Wallace, Mixologist, Seven Grand, Los Angeles, CA

1 liter Maker's Mark
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg

Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours (while not necessary, this does add a little complexity).

Brew the tea for about 30 minutes, remove loose tea or tea bags, and allow to cool. Add the juice of the peeled fruit, tea, and Bourbon. Stir Top with Champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.

Edited by Patricia D. Sherman

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