In this variation on a Brooklyn cocktail, we swap the vermouth for our Thistle botanical wine. Gently bitter, it evokes a sense of long gone blossoms and leaves. The effect is a haunting rendition of an already edgy recipe: memories of a time long past, and hope for better times to come.
Ingredients:
- 1½ ounce Artemisia Thistle Botanical Wine
- 1 ounce rye whiskey
- ¼ ounce dry curaçao
- 2 dashes Artemisia Incendia Smoked Cherry Bitters
Preparation
- Add the Thistle, rye, dry curaçao, and bitters to a shaker over ice and stir to combine.
- Strain into a coupe glass. Serve up, ungarnished, and enjoy streetside.
