Mull It Over | Morrissey's Lounge(Featured Chef Bartender Tim Everhardt)
Morrissey's Lounge & Bistro in The Adelphi Hotel in historic Saratoga Springs is known for the creative cocktails from bar manager/mixologist Tim Everhardt. In Kitchen Raid, Everhardt teaches us how to make an ice cold Martini and classic Manhattan, but here he shares his Mull It Over in which Empire rye from Albany Distilling Co. is paired with the seasonal aromatics of mulled wine, brightened with orange and orgeat. For a little armchair travel, click to visit the luxury Adelphi Hotel and Morrissey's Lounge. Better yet, stop by for a drink.
Ingredients
Kitchen Raid: Modern Cocktails
| 1 1/2 ounces rye whiskey (e.g. Albany Distilling Co. Empire rye) |
| 3/4 ounce orange juice |
| 1/4 ounce orgeat (or almond syrup) |
| 1 1/2 ounces cold mulled wine |
Mull It Over | Morrissey's Lounge Directions
- Combine all ingredients, except the mulled wine, in a shaker with ice.
- Shake and strain over a large rock.
- Float cold mulled wine on top.
Recipe notes
TIP! * If you don't have orgeat (almond liqueur), you can substitute almond syrup, or make a simple syrup (1:1 water and sugar) simmered with a few drops of vanilla or almond essence from your kitchen cabinet.
