Properly Sauced: The "High Plains Drifter" with Jo Snow Syrup

By Anthony Todd in Food on Aug 24, 2011 3:20PM

Back when we were helping Melissa Yen cook up a batch of Jo Snow syrup, we spent a lot of time thinking about booze. Even more time than usual, and considering our obsession with cocktails, that's quite a feat. Snowcones? Coffee flavorings? Whatever. All we could think of was the ways that Jo Snow's syrups would be great in cocktails. Yen had the same idea, and has slowly been getting the syrups on cocktail menus around town.

One of the most prominent placements has been at Feast, where Sommelier Bret Heiar created two different cocktails around the syrups. The Candid Fig combines prosecco with Jo Snow fig, vanilla and black pepper. Indeed, if you're looking for ideas for any of those end-of-summer patio parties, try mixing prosecco with just about any flavor of syrup.

We were more excited by the High Plains Drifter, a rif on the manhattan. You can make it at home, using the following recipe (the syrups are available online and at lots of farmers markets) or you can stop in at Feast and order it. You can feel great - drinking and supporting local business, all at the same time.

High Plains Drifter
Thanks to Bret Heiar

1.5 ounce High West Rendezvous Rye Whiskey
.5 ounce Carpano Antica Vermouth
.5 ounce Jo Snow Hibiscus, Orange Blossom, Basil syrup
2 dashes Peychaud Bitters

Combine all ingredients in a cocktail glass with ice. Stir (don't shake!) gently. Strain into a the glass of your choice.