When the temps drop into the single digits and the snow piles high, our minds turn to comfort food and libations to warm the soul. In the most recent Boston Globe Dining Out section, writer Katie Johnston dished on one of the DottieHotties favorite new spots to warm up this winter: Chef Chris Parsons new restaurant and bar, Steel & Rye in Lower Mills. On a cold night in February we cozied up to their candlelit bar while mixologist Emily Conroy served up some of their signature cocktails. She was kind enough to share with the recipes for our three favorites … some of the ingredients are definitely hard to find so we’ll probably just head back to Steel & Rye and leave it to the experts!
Rye Manhattan (Leslie)
2 ounces Old Overholt Rye Whiskey
½ ounce Cardamaro
½ ounce Antica Formula Carpano
1 dash angostura bitters
Build in glass. Stir for 20 seconds. Strain into chilled small rocks glass. Garnish with a luxadaro cherry.
Good Life (Bekki)
2 ounces Tito Vodka
1 ounce housemade ginger brandy liquer
½ ounce lime juice
¼ ounce simple syrup
1 dash whiskey bitters
Build drink in glass. Shake for 10 seconds. Double strain in a chilled martini glass.
Verona By Night (Meghann)
1 ounce Tito vodka
1 ounce grappa
½ ounce maraschino
½ ounce fruit rouge
½ ounce lemon juice
Build in glass. Shake for 10 seconds. Double strain in a chilled coup glass. Garnish with a grapefruit swath.
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