Hats off to this cocktail onsfgate.com

High Hat Cocktail

Makes 1 serving

  • 1 1/2 ounces straight rye whiskey
  • 1/2 ounce Cherry Heering
  • 1/2 ounce fresh lemon juice
  • 1 maraschino cherry, for garnish

Instructions: Combine all ingredients, except garnish, in a  cocktail shaker. Add ice, shake and strain into a chilled cocktail glass. Add  the garnish.

My Hat Cocktail

Makes 1 serving

  • 2 ounces straight rye whiskey
  • 1/4 ounce Cherry Heering
  • 1/4 ounce Jagermeister
  • 1 Luxardo or other maraschino cherry, for garnish

Instructions: Combine all ingredients, except garnish, in a  mixing glass. Add ice, stir for 15-20 seconds and strain into a chilled cocktail  glass. Add the garnish.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/01/FDUR1B6I0G.DTL#ixzz1uYCTQn1G

Now, though, I was faced with a task that I didn’t relish, so I had to think  quickly.

I developed the My Hat Cocktail. I might not be able to eat it, but in London  next year I’ll certainly drink My Hat.

The cocktail is based on the High Hat Cocktail, a mixture of rye, Cherry  Heering and fresh lemon juice. I’ve merely tinkered with the ratios a little and  switched out the lemon juice for a little Jagermeister.

I’m quite partial to a little Jagermeister. Rye-wise I like the Michter’s  10-year-old in this one if you can find it; the Rittenhouse 100-proof is a fine  bottling, too.

If I see you at a bar, I might just let you buy me one of these babies. I  have a reputation to uphold, you know.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/01/FDUR1B6I0G.DTL#ixzz1uYCnHNCg

Now, though, I was faced with a task that I didn’t relish, so I had to think  quickly.

I developed the My Hat Cocktail. I might not be able to eat it, but in London  next year I’ll certainly drink My Hat.

The cocktail is based on the High Hat Cocktail, a mixture of rye, Cherry  Heering and fresh lemon juice. I’ve merely tinkered with the ratios a little and  switched out the lemon juice for a little Jagermeister.

I’m quite partial to a little Jagermeister. Rye-wise I like the Michter’s  10-year-old in this one if you can find it; the Rittenhouse 100-proof is a fine  bottling, too.

If I see you at a bar, I might just let you buy me one of these babies. I  have a reputation to uphold, you know.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/01/FDUR1B6I0G.DTL#ixzz1uYCnHNCg

 

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