“The Prickly Ash is a Manhattan aged with Szechuan peppercorns. Adding peppercorns gives the drink a fruity nose with a bit of spice.”
–Ron Boyd of Plum Bar in Oakland, California
|Prickly Ash Manhattan|
2 oz Rittenhouse rye
1 oz sweet vermouth
1 oz dry vermouth
2 dashes *tincture
Method: Stir with ice and serve up.
*To make the tincture:
20 grams szechwan peppercorn, whole
100 grams Everclear
Let sit for a week and strain.