Saturday, July 23, 2016


Sometimes a simple drink deserves a simple name. It doesn't take much to make a Palmer, just good rye, a squeeze of lemon and bitters. Angostura is the recommendation, I have Hella Bitters. Their aromatic bitters have more clove and root flavors, I'm not sure what kind. The result when mixed with Catoctin Creek 96-proof rye, is a spice cake bouquet cocktail that tantalizes the senses.
  • 2 oz. rye
  • 1/2 tsp. lemon juice
  • dash Angostura bitters
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

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