“…some of the country’s finest whiskeys since 1753.” House & Garden
“…delicious…Who is this Michter, and why does he taste so good?” The Courier-Journal, Jeffrey Lee Puckett

2 parts Michter’s American Whiskey
Three dashes of Peychaud’s bitters
One sugar cube or 1 tsp or simple syrup or agave nectar
Lemon peel
Fill either an old fashioned or rocks glass with ice and water to chill the glass.
In a second glass, muddle the sugar cube, simple syrup or agave nectar and combine with the bitters. Add the rye to this mixture and stir.
Empty the glass that was filled with ice and rinse the glass with absinthe, discard extra.
Pour in the rye, sugar, and bitters mixture into the coated glass.
Twist a lemon peel over the glass and rub the rim with the peel.
Place peel in a cocktail.




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