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Featured Article

Cocktail Club

Article by Caitlin Agnew

Photography by Life N Light

Originally published in Bellevue Lifestyle

Cheers to the fella’s in our lives with this tasty cocktail!  Owner of Bis on Main, Joe Vilardi,  shares one of his favorite recipes. 



· 2 ounces Knob Creek bourbon  

· 1 ounce Cointreau or other orange liqueur

· 1/2 ounce sweet vermouth

· 1/2 ounce freshly squeezed lemon juice

· Brandied cherries or lemon peel  for garnish

· ice


Wrap a handful of ice cubes in a clean kitchen towel or in a ice bag, and, using a rolling pin or mallet, tap on it until all the ice is broken up and crushed into grape-sized pieces. Place ice in a glass and set aside.

Fill a cocktail shaker halfway with ice cubes then add Knob Creek, Cointreau, sweet vermouth, and lemon juice. Close and shake until it is thoroughly chilled (almost too cold to touch), at least 20 seconds. Taste and add more lemon if you want it more tart or more Cointreau if you want it sweeter.

Strain the cocktail into the ice-filled glass, spear a few brandied cherries and a few bits of lemon peel onto a few cocktail toothpicks and garnish each glass. Serve.