Modern Manhattan

Two shots Bulleit Rye

Two dashes angostura bitters

Splash of Grand Marnier

Dry vermouth enough to bathe a martini glass

Meyer lemon twist

One cherry

Shake the whiskey, bitters, and Grand Marnier with ice and pour over vermouth and twist. Add cherry and serve.

 

I see beauty in process oriented foods - shaken cocktails, shucked oysters, cracked crabs, steamed artichokes, and shelled peanuts. I especially enjoy the challenge of tackling these culinary projects in the remote locations and cramped quarters of backcountry ski huts and whitewater rafts. What's an unusual challenge you've undertaken lately?