Brenda Fisher
Tasting Room Manager & Mixologist
Milam & Greene
Brenda Fisher runs the tasting program at Milam & Greene in Blanco, TX where her series of barrel aged Old Fashioneds have put her in the media spotlight. But it’s her Port Cask Manhattan we’re showcasing below, a cocktail perfect for the holiday with the ghosts and candy. She’s called Texas Hill Country her home for more than twenty years and when she’s not working the room at Milam & Greene, she likes to spend her time with her family.
What are you reading?
I wish I had time to read.
What was the last song you listened to on purpose?
Worst thing you can say to a bartender
These prices are ridiculous…get your tip from the owner! Either tip, or don’t. No need to announce it. You’re getting the same great service either way!
What’s your guilty pleasure drink
Lavender Whiskey Fizz. It goes down quick and easy.
People need to quit drinking . . .
Beer.
I never want to make another . . .
Bourbon and coke. It’s boring.
Unconventional bar tool you can’t live without
A butter knife.
What’s the name of your drink?
A Port Rye Manhattan
How the hell did you come up with this drink?
I was just playing with ingredients.
Port Rye Manhattan
Perfect for fall festivities, ghoulish gatherings, and delicious year-round, Milam & Greene Whiskey’s Port Cask Finished Rye Whiskey will have guests wanting another sip. This ruby-colored whiskey smells of cinnamon, chocolate, and dark fruits such as blackberries and black currants. It comes across rich and velvety on the palate as a 94 proof, 47% ABV spirit, and has a long and warm finish. Try it in a Manhattan or Port Rye Collins.
Ingredients
1 oz. Milam & Greene Port Cask Aged Rye
.5 oz sweet vermouth
2 dashes angostura bitters
1 dash black walnut bitters
1 cocktail cherry for a garnish
Method
Combine all ingredients in a tall mixing glass with ice and stir for twenty seconds while the ice dilutes the spirits. Strain liquid into serving glass, preferably a coupe or Nick & Nora style glassware that has a stem, and garnish with a cherry.
I love that place and Brenda. Without Brenda it would be just another tasting room. My friend and I try to go one a week. Have met some of the nicest people there.