Recipe by Andy Foerstel
Makes 1 serving
¼ ounce black walnut tincture (recipe is below)
3 pineapple sage leaves
1½ ounces Rittenhouse Rye
½ ounce St-Germain
½ ounce Averna Amaro
¼ ounce green Chartreuse
3–4 frozen red seedless grapes dusted with powdered ginger
- To make the black walnut tincture, toast 16 shelled black walnuts. Place walnuts in jar and add 4 ounces of 100- proof vodka and 1 ounce bourbon. Let sit for 4 weeks, agitating daily.
- To make the cocktail, muddle sage leaves and back walnut tincture in a cocktail shaker.
- Add remaining ingredients (except the grapes; reserve for garnish) and shake with ice.