Jsix Empire State
Recipe from Lauren Lathrop Williams, assistant manager/cocktail engineer
616 J Street, downtown
Lauren Lathrop Williams, has taken the building blocks of classic cocktailing and created a menu that positions Jsix at the apex of today’s trends. Time-honored methods and techniques have come together with the freshest ingredients and an imaginative approach to produce a list of quaffable delights that appeal to a wide variety of guests.
Empire State, the contemporary twist on a classic Manhattan created by JSix’ Lauren Lathrop Williams, is a strong-spirited holiday cocktail steeped in tradition and brimming with warmth. Spicy Bulleit rye is mixed with Noilly Pratt red vermouth and infused with whole vanilla beans to add a sweet scent. It is garnished with spiced, pickled cherries for an added depth of flavor and finished with a flamed orange rind that bursts with aromatics, giving the drink complexity.
Jsix Empire State
1 1/2 ounces vanilla-infused Bulleit Rye
3/4 ounce Noilly Pratt sweet vermouth
2 dashes of bitters
Spiced, pickled cherry (recipe follows)
Add rye, vermouth and bitters to a cocktail shaker.
Add ice and shake until cold. Strain liquid into a martini glass.
Garnish with a spiced, pickled cherry.
Using a lighter, briefly light the orange peel over the top of the martini glass to release the essential oils found in the rind.
Place peel in martini glass.
2/3 jar of whole cherries
1 cup red wine vinegar
1 cup fruity red wine
1-2 cinnamon sticks
3 star anise
5-7 whole cloves
Peel of 1 orange in long, thick strips
5 cardamom pods, smashed
1 teaspoon fennel seeds
1/2 cup brown sugar or 1/4 cup blackstrap molasses
Place whole cherries, including stems and pits, into a sealable jar.
Place all the ingredients except the cherries in a saucepan and heat until just under boiling. Simmer for 10 minutes.
After pickling juice has simmered, remove from heat and let cool slightly.
Strain spices out of liquid, leaving one cinnamon stick and one star anise in the mixture. Discard additional used spices.
Pour hot liquid over cherries until completely covered. Secure the lid on the jar and refrigerate for 24 hours. Cherries will keep for about a month.