When Julian Van Winkle was in Houston for the Southern Foodways Alliance fundraiser that we hosted back in April he introduced us to the Vanhattan – his twist on the classic Manhattan cocktail. It’s no secret, I love wine… but I also love a good bourbon cocktail. I had never had this delightful twist on the old classic, so Julian, always the southern gentlemen, offered to step behind the bar at Reef and make me one. It was an offer I couldn’t pass up and I’m glad I didn’t because as he mentioned during Paul Roberts‘ Oui, Chef interview, it was damn good! I was also able to catch a few photos of him playing bartender for a few minutes. Thank you Julian, I will definitely be adding this to our bar recipes at home! Enjoy the photos and be sure to try out his recipe below (originally published on the Pappy Co. website along with several others).
- 1 oz. Rye Whiskey
- 1 oz. Bourbon
- A Dash of Sweet Vermouth (he prefers Carpano Antica.)
- A Dash of Blood Orange Bitters
- A Brandied Cherry
- Garnish With a Twist of Orange
And… If you made it this far on the post today… I have a big announcement coming next week regarding our new non-profit, Southern Salt Foundation and our very first event. It just might involve some James Beard nominated and awarded winning chefs, the chef of a highly anticipated new restaurant, as well as one of the best pastry chefs in town (also pretty fancy herself after competing on Top Chef). So if you’re in Houston and interested in joining us for our first fundraiser in July, be sure to stay tuned so you don’t miss the details. Seats will be very limited