Featured Cocktail: Mad-Hatten
Recently, I attended a virtual cocktail seminar offered by Taste by Four Seasons. After registering online, I was hand-delivered all the necessary tools and ingredients to mix up three cocktails crafted by Four Seasons' mixologists Duane Sylvestre, Cory Cuff and Adrian Ross-Boon. At the appointed time, I logged on, with my ingredients in hand, and mixed up three Valentine's Day-inspired libations as they did--all I needed to add was ice.
Ross-Boon's sip was a mash-up of two classic cocktails: the Manhattan and the Rob Roy. A touch of Creme de Cassis adds a sweet-tart element, while Knob Creek Rye and new-ish bitters by King Cocktail Dale DeGroff lend a spicy complexity.
Mad-Hatten Courtesy of Adrian Ross-Boon, Mixologist, Four Seasons Baltimore
1 1/2 oz. Knob Creek Rye Whiskey 1/2 oz. The Famous Grouse Scotch 1/2 oz. Sweet Vermouth (I recommend Dolin Rouge) 1/4 oz. Mathilde Creme de Cassis 2 dashes Dale DeGroff's Pimento Bitters Lemon peel, for garnish
Add all ingredients except garnish to a cocktail tin. Add ice, and stir until chilled. Strain into a chilled cocktail glass, and garnish with a lemon peel.
For all three recipes, visit the Taste website.