Courtesy Nathaniel Smith, bar director, Travail Collective, Minneapolis
Nathaniel Smith created this drink for a themed menu that drew inspiration from both outdoorsy Nordic cuisine and upper Midwest comfort foods. The “aged” part of the drink, however, was a happy accident.
“In Minnesota, it is incredibly common to head up to the cabin with a flask or two of your preferred spirit,” says Smith. “Like most people, I forgot my flask until the next trip out to the woods.” It was filled with a whiskey cocktail—and Smith was delighted to find it had mellowed and improved with age.
- 2 ounces rye, preferably Rittenhouse
- 1 ounce Cocchi Barolo Chinato or sweet vermouth
- 2 dashes Angostura Bitters
- 1 dash Scrappy’s Cardamom Bitters
Funnel all ingredients and ½ ounce water into stainless steel flask. The drink can be enjoyed immediately or aged 2 weeks or longer. Sip from flask, or pour into rocks glass over large piece of ice.
Optional special touch: At the bar, the drink is served in the flask then poured over ice. A clove tincture is then spritzed over the top of the drink through a lighter or match flame.