New Cocktail: Cedar & Sorghum

I’m not wild about the name. As you will see, I could also name it the Cedar & Sassafras. Or I could find another gemstone/crystal to name it after, like the Smoky Topaz, the Smoky Quartz, and the Jasper. Time will tell. In the meantime, here’s the new cocktail, which I am wild about.

Quick background: Years ago I made a stab at mixing my own bitters, choosing to create tinctures of all the ingredients and mix proportionately with those (as opposed to dumping all the herbs, etc., into a jar and not being able to adjust anything).

Yesterday, while musing about clearing out two decades of software installation disks, I came across the jar of cedar shavings, still soaking away. Hm, I thought, and began to experiment. (ABORTIVE ATTEMPT)

Manhattan + 1/4 oz of the cedar stuff was astringent. (GESTALT)

I modified. (SUCCESSIVE APPROXIMATION)

Cedar & Sorghum

  • 2 oz rye
  • 3/4 oz sweet vermouth
  • 1 barspoon cedar tincture
  • 1 barspoon bourbon-barrel maple syrup
  • 2 dashes WoodfordReserve Sassafras & Sorghum bitters

Stir over ice, strain into glass. Garnish with orange peel.

To make the cedar tincture, find “cedar papers,” the kind used for grilling. Break up 3–4 of them into chips and place in a jar. Add vodka, let steep for a week or so, until it’s a dark amber color. Strain and filter. You’re not going to need a lot.

The drink is good: the woodiness and astringency of the cedar is still there, but doesn’t overwhelm your palate on the aftertaste. The maple syrup mellows the overall front of the drink while still contributing to the woodiness. The bitters bolster the flavor of the syrup and provide one more layer to the drink.

Enjoy!

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