Mixing Scotch, amaro, honey, and bitters, the Pushing The Envelope cocktail is the kind of smoky Manhattan riff made to pair with fatty meat dishes
A smoky mix of whisky, amaro, honey, and bitters, the Pushing The Envelope cocktails started as a dream and grew into a Scotch-y Manhattan riff that pairs perfectly with rich, fatty meats.
Bowen House General Manager Joseph Shirghio tells us…
Name the cocktail.
Pushing The Envelope
What inspired the name? What’s this drink’s origin story?
The cocktail idea started with a dream … a dream where a cocktail tasted like licking an envelope. That sparked one of our bartenders to mention it to the team, and the journey to create this cocktail started. It took some trial and error and forced us to push the envelope of our creativity, but in the end, we think we nailed the cocktail … and the name too.
What other drinks belong in its family?
Rob Roy, Black Manhattan, Brooklyn
If you like day dreaming and mailing letters, you should try this drink.
What food is this cocktail best served with?
Steak Tartare, Foie Gras
Ingredients
- 1.5oz Aberfeldy 12 Year
- .5oz Oban 14 Year
- .75oz Amaro Nonino
- Barspoon Honey Syrup
- 2 Dashes Bittermen’s Transatlantic Bitters
- Barrel-Aged Jeppson’s Malört
Directions
Add all ingredients, minus the Malört to a mixing glass and stir. Strain ingredients into Barrel Aged Malört rinsed Nick & Nora glass. Sit back, sip, and remember mailing letters to that childhood pen pal.
