The Bitter Redhead


 (The Study at the Yale Hotel)

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Connecticut knows winter well, and the state's experience with blustery weather is evident in how Carey Savona, chef at Heirloom, the restaurant in The Study at the Yale Hotel in New Haven, Conn., approaches his combination of an Old-Fashioned and a Long Island Iced Tea. Inspired by a delivery of local maple syrup, Savona showed impressive complexity and balance, bringing together local maple syrup, spicy rye whiskey, and some gently tart citrus and cherry. The softly sweet mix has just enough kick and heat to put a fire in hotel guests' bellies but still manages to be effervescent and light without reminding people of the chill in the air. And it's far more entertaining than the average Yalie to boot.


  • 2 ounce Michters Rye Whiskey
  • 1 1/2 ounce CT Maple Syrup
  • 1 1/2 ounce Punt y Mes Vermouth
  • 1 1/2 ounce Fresh Lemon Juice
  • Dash Heirloom Cherry Bitters (House Made, but substitute Fee Bros. if you can't make your own)
  • 2 Splash Soda


  • Add all the ingredients, excluding one splash of soda and the bitters, to a shaker full of ice and shake gently. Pour into a rocks glass of ice and top it off with one more splash of soda and cherry bitters. Drop a cherry in for the finishing touch.