While on vacation in New Orleans a few weeks ago I had the pleasure of dining at Sylvain Restaurant, in the French Quarter, on Chartes Street. The food was excellent but the one item that stood out for me was a cocktail called The Dead Man’s Wallet (surprise surprise). It is an interesting combination of Rye Whiskey and Ruby Port with citrus and a spicy cinnamon kick. The recipe is simple but the drink is complex as well as refreshing. While looking at the sunset over Assawoman Bay or relaxing in front of the Atlantic in Ocean City try a Dead Man’s Wallet before dinner to liven up your taste buds. Remember, as in all recipes, the better the quality of the raw ingredients the better the final product.
1 ½ ounces good quality Rye Whiskey
1 ounce good quality Ruby Port
Juice of half a fresh squeezed Lemon
½ ounce Cinnamon Syrup
Shake over ice and serve with a lemon twist and cinnamon stick garnish
(Cinnamon syrup is equal parts water and sugar heated with a cinnamon stick for infusion. Bring to a low simmer for 5 minutes and remove the cinnamon stick then reduce by 1/3. Do not bring to a full boil or the syrup will become bitter. Cool and use)