Although I’ve come to absolutely adore a really good single malt Scotch, I’m relatively new to the world of spirits.

Don’t get me wrong, I know my bourbon from my rye, and a quality gin, rich in botanicals, from those of less sophistication…yes, I’m even picky with my gin. (Yes, Lee Spirits is the only gin I will drink!)

But as my passion grows, I’m also coming into my own creative cocktail niche ~
and I’m loving it!

I originally created this drink to serve alongside a delicious slice of Cinnamon Glazed Honey Orange Rye Cake, as part of a Winter Celebration Menu. (We had quite the theme–it was amazing.)

The “sirs” in my life have since requested it over and over again.

Here’s one more over…

Sir Earl Rye Manhattan

2 oz. Earl Grey tea infused Bulleit Rye**
2 tsp. Orange Simple Syrup
1 splash sweet vermouth
2 Luxardo cherries
Candied Orange Peel

Pour rye, simple syrup, and vermouth into a mixing glass filled with ice. Gently stir. Strain into a cocktail glass, garnished with cherries and candied orange peel.

Best served on a rock.

**Use 1 bag of Earl Grey tea to infuse the rye for 3-5 days