Harvest, dried leaves, winter spice, hibernation.
2 oz Rye, Rittenhouse 100
34 oz Triple sec, Cointreau
1 t Allspice Dram, St. Elizabeth
Build in a rocks glass containing several ice cubes. Stir.
From other users
  • For as simple as it is, this is very tasty. I used Catoctin Creek Rye, Cointreau, and homemade allspice dram. — ☆☆☆☆
Similar cocktails
  • Tennessee Winter — Tennessee whiskey, Orange liqueur, Sweet vermouth, Orange bitters
  • The Handy Bird — Brandy, Rye, Curaçao, Bitters, Absinthe, Lemon peel
  • Alabazam — Cognac, Triple sec, Bitters, Sugar, Lemon juice
  • Talent Scout — Bourbon, Curaçao, Bitters, Lemon peel
  • Tequila Julep — Añejo tequila, Triple sec, Mint, Agave syrup
  • The Lorelei — Rye, Sweet vermouth, Cinnamon Schnapps liqueur, Orange bitters
  • Falling Sun Manhattan — Bourbon, Nocino, Sweet vermouth, Cassis, Orange bitters, Bitters, Orange peel
  • The Bone — Rye, Hot sauce, Lime juice, Simple syrup
  • Brandy Port Sangaree — Brandy, Ruby Port, Orange liqueur, Nutmeg
  • Coolidge — Rye, Sweet vermouth, Eau de vie of Douglas Fir

1 Comment

Mighty tasty! I added a

Mighty tasty! I added a couple dashes of grapefruit bitters to poke a little fun at the allspice, and added an amarena cherry for garnish because, well, why not?