Hey folks, is it New Year’s already? This year has flown by so quickly! What was the most popular post of the year? Looking over my blog analytics tells me that the Black Quinoa + Roasted Vegetable Bowl was the big winner, you are a healthy bunch! Although the Simple Chocolate Cake was not far behind (and with good reason that stuff is awesome!) As Pixels + Crumbs is reaching its 2 year mark soon, I’m giving some thought to what I might want to bring in the way of food and photography. This is very much a process for me and I’m grateful to all of you that come by to visit. I wanted to leave you with a tasty cocktail to wrap up 2014. It certainly is a classic, predating prohibition no less. Stirred or shaken, straight up or on the rocks, it will never go out of style. I suggest Bourbon (as I am a fan) but you can use just about any whiskey you choose. And I would also recommend getting the better Maraschino cherries, the ones without red dye and all that. I have Bada Bing cherries from Tillen Farms, but this may be a regional item here in the Pacific Northwest, I’ve not seen them before moving here, they are very good. I’m wishing all of you the very best New Year’s and a fun and inspiring 2015! Cheers!
- 2 parts bourbon
- 1 part sweet vermouth
- 1 to 2 dashes bitters, such as Angostura, per drink
- Orange peel
- Maraschino Cherries (the natural kind)
Fill cocktail shaker with ice. Add whiskey, sweet vermouth and bitters. Give a few shakes and strain in cocktail glass. Add a twist of orange peel and a maraschino cherry.