The Giving Tree

By Robert Simonson

Updated Dec. 14, 2022

The Giving Tree
Total Time
About 10 minutes
Rating
5(14)
Comments
Read comments

This holiday-season cocktail is intended as “a cold version of a type of mulled wine, from Nordic or Germanic tradition,” said its inventor, Mike Ryan, head bartender at Sable Kitchen & Bar in Chicago. The red wine lends a nice roundness; the rye gives strength; and the Drambuie provides sweetness and spice, while pulling the drink into Rusty Nail territory. It’s a natural before-dinner sipper.

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Ingredients

Yield:1 drink
  • 1ounce red wine (a cabernet, zinfandel or similarly bold red)
  • 1ounce Drambuie
  • 1ounce rye whiskey
  • 2dashes Fee Brothers Old Fashioned Aromatic Bitters (or 3 dashes Angostura bitters)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

185 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chill a cocktail coupe by filling with ice or placing in freezer for 5 minutes.

  2. Step 2

    In a large glass, combine all ingredients and half-fill with ice. Stir until chilled, about 30 seconds, and strain into the coupe.

Ratings

5 out of 5
14 user ratings
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Comments

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David

It turns out that brandy with some simple syrup is a decent replacement for drambuie.

Allison

This is nice! We are (tragically) out of rye during a TN snow storm, but I made this with bourbon and found that 1/2 oz. of Drambuie was plenty for us (1 oz. was a bit too sweet - yes, I made two rounds). I'm going to file this one away for a Christmas-time cocktail - it has a beautiful color and looks festive!

South Ender

Sounds weird but we love this. I've been using a slice of orange peel for a garnish but I wonder what Mr. Ryan would recommend.

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