March 1, 2021In Cocktails

The Sangre de Cristos.

This is a riff on a Manhattan that started at The Green Russell Speakeasy in Denver and modified here in the mountains with local cocktail bitters. Thus, we call it “The Sangre de Cristos” named after the mountain range in which we live (no transubstantiation involved, just stirring). It’s warm and spicy but goes down easy. The Bitter End Bitters are made here in Santa Fe.

Sangre de Cristos Recipe

  • 2 oz Rye Whiskey
  • ¾ oz Cardamaro
  • ½ oz Ancho Reyes Ancho Chile Liquor
  • 4 dashes The Bitter End Mexican Mole Bitters

Combine ingredients in a cocktail beaker with ice, stir 40 revolutions, and strain into a coup glass.
Garnish with orange zest. Ring a bell. Get on your knees.