The OF as dessert, this was inspired by Havican’s love of baking, a hobby she acquired from her grandmother, Grace—thus, the drink’s name. The inherent baking spice notes in the Knob Creek® Rye (think cinnamon, clove, nutmeg) combine with the house-made vanilla syrup and tart Burlesque Bitters—which have strong notes of hibiscus and sour berries—to create a cocktail that is straight cherry pie. Still, it is never too sweet or cloying, and is kept in check by the expected Ango.
Christa Havican | Houston
- 2 parts Knob Creek® Rye
- 1 barspoon vanilla syrup (see Editor’s Note)
- 1 dash Angostura bitters
- 1 dash Bittermens Burlesque bitters
- Combine ingredients in a mixing glass over ice and stir.
- Strain over a big cube in a double Old-Fashioned glass.
(Makes 2 cups)
Scrape the seeds of 1 vanilla bean into a small saucepan and add the pod. Cook over low heat with 3 cups sugar and 1 ½ cups water, stirring until sugar has dissolved. Strain and discard pod.