Spirits

Durra Cocktail

Name: Durra Cocktail
Ingredients: 1 1/2 ounces rye whiskey; 1/2 ounce apple brandy; 1/4 ounce sorghum syrup (see Note); 1 teaspoon smoky Islay Scotch, preferably Ardbeg 10-year; 2 dashes of Angostura bitters; Ice, plus 1 large cube for serving; 1 orange twist, for garnish; 1 to 3 brandied cherries skewered on a pick, for garnish

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In this old-fashioned variation, Seattle bartender Chris Elford uses molasses-like sorghum syrup (called “durra” in northeastern Africa). According to Elford, sorghum syrup is rich and earthy and goes particularly well with spicy rye. Slideshow: Whiskey RecipesRecipe from Food & Wine Cocktails 2015

By Chris Elford

Published on July 7, 2015

Yield:

1

Ingredients

1 1/2 ounces rye whiskey
1/2 ounce apple brandy
1/4 ounce sorghum syrup (see Note)
1 teaspoon smoky Islay Scotch, preferably Ardbeg 10-year
2 dashes of Angostura bitters
Ice, plus 1 large cube for serving
1 orange twist, for garnish
1 to 3 brandied cherries skewered on a pick, for garnish

Directions

In a mixing glass, combine the whiskey, brandy, sorghum syrup, Scotch and bitters. Fill the glass with ice, stir well and strain into a chilled rocks glass over the large ice cube. Pinch the orange twist over the drink and drop it in, then garnish with the skewered cherries.

Notes

Sorghum syrup: Mix 3/4 teaspoon sorghum syrup with 3/4 teaspoon hot water and let cool.