Iron Path
"This is a good example of me choosing a new product and being like, I want to build a drink around this. The Pasubio has a savory, herbal thing going on and then a very distinct blueberry flavor—I’d never tasted blueberry in an out-of-the-bottle product before. I liked that jammy quality and wanted to build it into a kind of sangria. We were looking for a full-bodied red with dark cherry, blackberry, and black plum that would work with the Pasubio; that’s the gravitational center. It was Matthew Bellinger who pointed out that this is kind of a reverse Manhattan. The name refers to the via ferrata in the Italian Alps, where you climb on metal steps hooked to a cable set permanently into the cliffside." —SJ
Iron Path
2 ounces Manos Negras malbec
1 ounce Amaro Pasubio
¾ ounce El Dorado 8-year rum
½ ounce Cinnamon Syrup (see Note)
1 dash Angostura bitters
Garnish: 1 orange half wheel, berries, and grated cinnamon
Stir all the ingredients over ice, then strain into an old-fashioned glass over 1 large ice cube. Garnish with the orange half wheel and berries, and grate cinnamon over the top of the drink.
Note: To make Cinnamon Syrup, in a saucepan, muddle 1 ounce of cassia cinnamon sticks until broken into shards. Add 2 cups of water and 2 cups of white sugar. Bring to a boil, then lower the heat, cover, and simmer gently for 4 minutes. Remove from the heat and let stand overnight, then strain through a cheesecloth-lined sieve.
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