Somewhere between a Boulevardier and a Manhattan, this spirit-forward cocktail balances spicy rye notes (with, to our palette, a hint of cinnamon from the bitters) and pure maple syrup. A grilled peach slice garnish puts us in the mood to head south and sip this on a shaded porch.
- 2 oz Knob Creek Rye Whiskey
- 2/3 oz Tattersall Amaro
- 1/3 oz real maple syrup
- 3 dashes of Fee Brother's Aztec Chocolate Bitters
- Charred Peach Slice* as garnish
* Charred Peach: Cut fresh peach into 1/4" thick slices. Works best if the peach is just slightly under-ripe. Place on hot grill until the edges crisp and deep grill marks appear (3-5 minutes per side). Place on a wire rack over a sheet pan. Drizzle the peaches with a mixture of half molasses and half honey. Set the oven as low as it will go (150 or below) and leave the door cracked open. Let them cook for 4-5 hours. You're just trying to partially dry them so a dehydrator would work as well.
Stir all ingredients (except garnish) over ice for 20 seconds or so. Strain into a chilled coupe glass. Garnish with a charred peach.
Gray Duck Tavern serves comfort food with global flavors in a casual neighborhood setting. Asian, Latin, and French flavors on the food menu are echoed in the cocktail list.