Nine Pound Hammer

At Death & Co Denver, head bartender Alex Jump combines blanc and dry vermouth in this variation on a Boulevardier. “The split between [these] vermouths keeps the cocktail perfectly balanced: not too sweet and not too dry,” she says.

  • 3/4 ounce aonori-infused High West Silver oat whiskey*
  • 1 ounce Cappelletti aperitif
  • 1/2 ounce Dolin dry vermouth
  • 1/2 ounce Dolin blanc vermouth
  • 1/4 ounce Clear Creek Pear eau-de-vie
  1. Add all ingredients into a mixing glass with ice and stir until chilled.

  2. Strain into a Nick & Nora glass.

*Nori-infused High West Silver oat whiskey: Combine 750 milliliters of High West Silver oat whiskey and 10 grams aonori, let sit for 15 minutes, then strain back into the bottle. Can keep refrigerated for up to 2 weeks.

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