“The Prickly Ash is a Manhattan aged with Szechuan peppercorns. Adding peppercorns gives the drink a fruity nose with a bit of spice.”
–Ron Boyd of Plum Bar in Oakland, California
| Prickly Ash Manhattan | |
|
2 oz Rittenhouse rye 1 oz sweet vermouth 1 oz dry vermouth 2 dashes *tincture |
Method: Stir with ice and serve up. *To make the tincture: 20 grams szechwan peppercorn, whole 100 grams Everclear Let sit for a week and strain. |
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