Posted on October 7, 2019
- 1/2 oz. toasted walnut Blackberry honey syrup
- 1 oz. rye whiskey
- 1 oz. cognac or brandy
- 3/4 oz. sweet vermouth
- 2 dashes angostura bitters
Toast a handful of roughly chopped walnuts in a dry pan on medium heat for a couple minutes until the color slight changes and your kitchen smells like toasted walnuts (don’t let them burn!). Immediately add the walnuts to a small batch of blackberry honey syrup—either stove top or in a bowl. Since you’re not boiling the honey syrup, it’s important to add the walnuts fresh out of the toasting pan and while the honey syrup is hot. Let it sit for at least 20 minutes before you strain it; or let it sit overnight.
This drink is served neat but cold. So be sure to stick your glasses in the freezer first. Build the cocktail with all of the ingredients, stir with loads of ice until its really cold, and then strain into a chilled double or single old-fashioned glass. You can garnish with a lemon peel, orange peel, cherry, or a nob of honeycomb.