Hutch’s Happy Hour – Aztec in New York – a Bourbon cocktail
The time has come for me to unleash the first of my own cocktail creations…the first three installments were all known recipes published at one time or another with me using the spirit brands of my choice. This month however, whilst not 100% from the depths of my mind as it’s a take on a very well-known cocktail, I bring you an Aztec in New York!
A take on the classic Manhattan cocktail; inspiration for Aztec in New York started when I received a bottle of Fee Brothers Aztec Chocolate Bitters for Christmas. Knowing I was going to be starting my life as a blogger in the new year I started to investigate what cocktail recipes I could use this bitters in. To my surprise I found very little by way of an established recipe which used a chocolate bitters so set about making this one up for you good people to enjoy.
Aztec in New York ingredients
- 2oz Bourbon (Hutch’s recommendation – Kings County Bourbon)
- 1oz Vermouth (Hutch’s recommendation – Antica Formula Vermouth)
- 5oz Agave syrup
- Squeeze of lime (to taste)
- 5 drops of Aztec Chocolate Bitters
How to make an Aztec in New York
- Fill a mixing glass (I use a cocktail shaker) with ice and add the bourbon, vermouth, syrup and bitters.
- Stir vigorously to ensure syrup is combined.
- Add a squeeze of lime juice and stir before straining in to your glass of choice.
- Garnish with a lime disc
In January I introduced you to the best Old Fashioned recipe I’ve ever had, so when looking for a cocktail containing bitters in which to use my new found ingredient with I had to spread my wings a little further. Besides…for those of you who’ve tried January’s recipe, you hopefully agree with me that it’s not one to be messed with.
In steps the Manhattan…I’m not saying there’s anything wrong with this classic but being a whisky based cocktail with only 3 ingredients I felt comfortable with the flavours and simplicity of it to make a few of my own modifications. As the experimentation went on, it gradually turned in to a straight forward introduction of Central American flavours to a cocktail with it’s origins in New York (hence the name), as such it felt I had no choice but to finish it off a Bourbon from the Empire State too. Whilst I do recommend Kings County Bourbon in this cocktail, not to mention straight up in a glass; I do understand it’s not the cheapest, so you also won’t go wrong with another Bourbon of choice or sticking with the Rye typically used in a Manhattan.
Finally, you may be wondering how to make your own lime discs…and it couldn’t be simpler…set your oven to 80oC or as low as it will go, thinly slice the lime and spread out on a rack (I used the one from our grill ) over a baking tray and bung in the oven for 2-3hrs. Timings will vary depending on the slice thickness and moisture content of the lime so do check on them regularly.