Thanksgiving is in T-minus forty-eight hours, so we’re guessing you probably don’t have time to read a chef profile or feature on some far-flung culture’s most cherished ingredient––but you could probably use a drink. This one, from Wolfgang Puck Fine Dining Group’s Doug Chippewa, originally served at the group’s experimental LA restaurant concept, The Rogue Experience, is especially festive. Mix it up to make it through meal-prep, dazzle your diners, or keep it all to yourself.
My inspiration for this cocktail comes from the changing of the seasons—summer into fall. As the weather cools people seems to gravitate toward darker spirits, so I wanted to make a more approachable, yet unexpected take on the classic sour. My hope is that by adding the toasted pecan bitters, then garnishing the cocktail with torched rosemary, guests will be reminded of autumn and the coming holiday season.
- 1.5 oz Montenegro Amaro
- 1 ounce Bulleit Rye
- .75 oz lemon juice
- .75 oz cinnamon buckwheat honey syrup (see sub-recipe below)
- 2 to 3 dashes of toasted pecan bitters (multiple brands are available for purchase online or in stores)
- 1 egg white
- Torched rosemary to finish
Combine all liquid ingredients into a cobbler shaker. Dry shake. Add ice, then shake again 20 times and strain into the glassware of your liking. Torch one sprig of rosemary and place on top of the cocktail as a garnish.
Cinnamon Buckwheat Honey Syrup
- 1 cup of buckwheat honey
- 4 cinnamon sticks
- 1 cup of water
Heat on medium and dilute with water for desired consistency.
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