Imbibe magazine's November/December issue has a wonderful article on holiday cocktails. Angela's scotch-spiked Holly Thistle led the story with the gorgeous photo above. Visit us in November at The Old Sage to try one, or to make one at home here is Angela's recipe:
Holly Thistle
Seattle bartender Angela Kimber built this scotch-spiked drink around the perfect holiday evening with friends and family, huddled together in front of a roaring fire. “The fire is keeping you toasty, so the drink should be cold,” says Kimber. Beer adds the perfect finishing touch for a cocktail that’s pure cold comfort.
1½ oz. single-malt scotch
¼ oz. Bénédictine
½ oz. fino sherry
4 drops cinnamon tincture
2 oz. red ale
Tools: mixing glass, strainer
Glass: coupe
Pour the scotch, Bénédictine, sherry and cinnamon tincture into a mixing glass. Add ice and stir until chilled. Strain into a chilled coupe and top with the red ale. Serve.
Cinnamon Tincture
2 oz. cinnamon sticks
1 cup high-proof vodka
Combine the cinnamon and vodka in a glass container. Cover and let sit for at least three days, shaking the jar each day. Strain into a bottle before using.
Angela Kimber, The Old Sage, Seattle
TIP: Though she prefers an Islay single-malt for this recipe, Kimber says that any single-malt will work. “A Highland scotch, for example, will bring out more fruit and spice. Whichever region you choose will bring out a different element of the cocktail,” she says.
