Rocco’s in Belltown, Seattle is a pizza joint that also has great cocktails. Their “Vertical Limit” is a bourbon-based drink, which I can only describe as liquid Christmas. Rocco’s describes it as “Bourbon Bill Paxton Spirit-forward stiff wind/sheer cliff combo with a hint of wildflower; Kentucky bourbon rounded with mountain herb sweetness for the Yankee in the backcountry.”
It’s the kind of drink I could have everyday - maybe after dinner, if I gave myself permission. Tired of old-fashioneds (the only cocktail I know how to make besides G&T), I wanted to add it to my drink repertoire. Using the ingredients listed on the menu, we sought to recreate it.
After a bit of tinkering we arrived on a recipe that yields something close to the original. Here it is for your holiday enjoyment!
• 2 oz. Old Forester (bourbon)
• ½ oz. Punt e Mes (vermouth)
• ¾ oz. Benedictine (angelica, hysspop, lemon balm liqueur)
• 40 cc/mL Honey & Cardamom simple syrup
• Rosemary sprig
Comments