Metropole has just introduced a brand new cocktail menu, which I received a press release the day after I tried it. Whoops.
On Monday, I had several former coworkers in from out of town. After hopping from Salazar, to Lackman, to Obscura, we finished the night at Metropole. Coincidentally, Salazar has a cocktail named after the other north-south interstate in Cincinnati, the 71S, and they both have two things in common: bourbon and sparkle. I asked for the recipe to the Metropole’s I-75, and here it is. This is one of my favorite ways to enjoy bourbon: beautiful cross between a Manhattan and a Champagne cocktail. It’s delicious, and was a spectacular way to end a fun night. It does feature a smoked sugar cube (as Metropole features many wood-smoked items), but you likely don’t have a smoked sugar cube. Just use a regular one.
- Smoked sugar cube
- 3 dashes orange bitters
- absinthe spritz
- ½ oz Makers Mark bourbon
- ½ oz sweet vermouth (I use Dolin or Carpano)
- 3 oz Kila Cava
- Spritz martini glass with absinthe (if you don't have an atomizer, pour about ¼ in and swirl, though the Absinthe flavor will be more pronounced), add sugar cube and douse with orange bitters. Add Makers and sweet vermouth, top with Kila Cava.