UPDATE: Look for The Maker’s Heart on the back of the Miami menu beginning at Happy Hour this evening (Thursday, February 10.)
Whether attached or on the prowl, we all can agree to liven things up on Valentine’s Day with a great cocktail. Thank goodness for bar manager Ryan Goodspeed and bourbon.
You may be familiar with our ever-expanding and diversified collection of this distinctive Kentucky spirit at MGFD, certifiable by at least a small yet discerning handful of local connoisseurs. And perhaps you have even sampled some dishes in Miami that have components smoked with Maker’s Mark barrel bungs, which tend to arrive by care package, straight from HQ — a generous gesture that makes our chefs smile. Kitchen and bar in perfect harmony. A love match over bourbon.
This past summer, we got our hands on Maker’s 46, a new release from the Maker’s Mark distillery. 46 is its first product extension in 52 years and features stronger hints of caramel, spice, and vanilla from aging longer than the original — 2 to 3 months to be exact and with the addition of oak planks into the barrels during this time period. The Maker’s Heart, a cocktail Ryan designed for it, complements this flavor profile with mixed berries and citrus. Trust me, you don’t need to be a Bourbonphile to appreciate that!
The Maker’s Heart is verbal drink in Grand Cayman this week (CI 11.) And if you want to try your hand like I do, Ryan has crafted the recipe for us below to try at home. Cheers for goodness sake. It’s almost bloody Valentine’s Day!!
The Maker’s Heart
1 ounce sugar
4 fresh orange peels such as Navel
1 ounce POM 100% pomegranate juice
¼ ounce lemon juice
2 ounces Maker’s 46
¾ ounce Sweet Vermouth such as Carpano Antica
1 ounce simple syrup
Dash of orange bitters such as Fee Bros.
Sugar half the rim of a chilled martini glass with orange-zested sugar. Muddle the blackberries, POM, and lemon juice. Add ice, and in a mixing glass combine Maker’s 46, Sweet Vermouth, and simple syrup. Shake and strain. Serve straight up garnished with an orange peel and a dash of orange bitters.