The Cherry in the Rye

Have you ever gotten tired of the same old cocktails?
Or do you enjoy the thrill of experimenting with the contents of your liquor cabinet?
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For me, I would answer yes to both of those questions which lead me to the creation of "The Cherry in the Rye"...

I won't bore you with the details of my bar experimentation projects, but I will quickly share some tips about how to spice up your life in cocktails:

• Choose a base spirit before choosing the other ingredients.
• Smell each individual ingredient (i.e. liqueurs, bitters, fruit juices, etc) before deciding which ones to include. Use your nose to locate contrasting and complimentary aromas. 
• Play around with your ratios until you find what works best to give the cocktail its best pairing from aroma to finish. 

Now that you have those tips, I'm looking forward to hearing about your next cocktail experiments! 

Another quick note is that this cocktail calls for Dom Benedictine B&B, a matured proprietary blend of French brandy and Benedictine, which is made in the distillery of the Palais of France. Though it seems like it would be difficult to get your hands on, you can actually find it in almost any ABC store.

So, without further ado, on to the recipe.

Ingredients:

• 2oz Boundary Street Rye Whiskey
• 3/4oz Luxardo Maraschino Cherry Liqueur
• 1/2oz DOM Benedictine B&B
• 4 dashes Crude Bitterless Marriage Bitters
• 2 dashes Jack Rudy Aromatic Bitters

Directions:
Combine all ingredients into a mixing beaker over ice. Stir until cold. Strain into a rocks glass over fresh ice (my suggestion is one large cube because it melts slower and looks cooler). Garnish with an expressed lemon peel.

Enjoy!