Scotch, Sour Cherry Cordial and Orange Bitters=Nick and Toni’s “Newfangled” Cocktail

Below is the recipe for the Newfangled (a riff on the Old Fashioned?) from Richard Scoffier at Nick and Toni’s Cafe. If you don’t know American Spirits’ eaux de vies and fruit liqueurs made upstate, this is a fine introduction, and easy to make at home, unlike some of the other Great King Street Cocktail contest entries. We’ll be publishing more of those each day this week, so stay tuned until the winners get crowned next Monday.

A new blend from Scotland inspired drinks here on the homefront.

Here’s recipe two from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making.

This one is the Newfangled (a riff on the Old Fashioned?) from Richard Scoffier at Nick and Toni’s Cafe. If you don’t know American Spirits’ eaux de vies and fruit liqueurs made upstate, this is a fine introduction, and easy to make at home, unlike some of the other contest entries. We’ll be publishing more of those each day this week, so stay tuned until the winners get crowned next Monday.

The Newfangled
from Richard Scoffier at Nick and Toni’s Cafe

2 oz Compass Box Great King Street Scotch
1 oz American Fruits Sour Cherry Cordial from Warwick Valley Winery, NY
3 shakes Fee Brother’s Orange Bitters from Rochester, NY
Sugar in the Raw
Orange Slice
3 pitted brandied cherries, plus their juice, for garnish

Put all wet ingredients in shaker full of ice and shake vigorously. Use orange slice to wet whiskey rim of glass and then rim with sugar in the raw. Discard orange slice. Pour drink into whiskey glass and top with 3 brandied cherries and small amount of their juice.


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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.