A Nutmeg-Infused Bourbon Takes This Manhattan to New Heights

Grating whole spices on top of a cocktail adds aroma and enhances the warming flavors of whatever whisky you use as the base. To take things to a new level, try infusing your whiskey. Though it takes more time and planning, it's an excellent way to amp up your drink—and, if you combine it with the right ingredients, it can be perfect for fall, as showcased in the Brownstoner.

Created by Tyrease Rice, general manager of Miami's Red Rooster Overtown, this lighter Manhattan features fruity undertones associated with this time of year.

Rice chose “Brownstoner” as a nod to the buildings found in New York and other major cities and the beautiful brown shade of the drink. Though the cocktail requires minimal ingredients, they're carefully curated to create nuanced flavors when combined.

“The nutmeg-infused bourbon provides a warmth reminiscent of autumn spices complemented by a delicate floral sweetness provided by St. Germaine,” Rice explains. “The addition of Cherry Heering liqueur adds a unique depth, perfectly balanced by the citrusy aroma of the orange peel. Both inviting and refreshing, this cocktail is the ideal companion for the new season.”

Brownstoner

• 2 oz. nutmeg-infused bourbon (recipe below)
• 3/4 oz. St. Germain
• 3/4 oz. Cherry Heering liqueur
• Orange peel for garnish

Add all ingredients to a shaker tin filled with ice. Stir for about 30 seconds, then strain into a martini glass. Twist orange peel over glass to release oils, then add peel to glass for garnish.

Nutmeg-Infused Bourbon

• 10 whole nutmegs, cracked open
• 750 ml Kentucky straight bourbon

Place nutmeg in a clean two-quart mason jar or glass bottle and add bourbon. Cover tightly and store in a cool, dark place. Taste each day until infusion reaches desired intensity, about five days. (If it’s too intense, dilute it to taste with additional plain bourbon.) Strain through a fine-mesh strainer or cheesecloth into a clean jar or bottle. Store refrigerated for up to 3 months.