This cocktail from Rhubarb restaurant in Asheville, NC, uses a toasted pecan rye whiskey.
Ingredients
- 2 oz. Toasted pecan rye whiskey
- ½ oz. Allspice Dram
- ½ oz. Mulled-cherry port wine
- 2-3 dashes
- Chocolate bitters
Instructions
- Combine ingredients in a smoked glass.
- Garnish with a skewered mulled cherry.
Notes
J Adams, beverage manager at Rhubarb restaurant in Asheville, NC, created this recipe.
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