The idea for this whiskey cocktail started with a morning pastry, says The Wild Denver general manager Anders Lehto. “We thought creating a syrup to mimic that pastry’s flavor would be great for lattes,” Lehto says. Then, bar manager James Keiser saw its potential in cocktails, creating an orange cardamom oleo saccharum to sweeten the combo of whiskey, manzanilla sherry, and bitters.
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