1 ½ oz. Hudson New York Corn Whiskey (if aged as shown below) or Makers Mark 46
1 ½ oz. Amareto Di Saronno
1 oz. White crème di cocoa
Blend and pour over ice in a snifter. Garnish with a cherry.
This drink was submitted by John of Rigazzi’s in St. Louis, who named the drink after “The Hill,” an Italian neighborhood in the city.
Infuse six strips of bacon, letting the grease set over night in the freezer and strain it off. Age the white whiskey along with the amaretto and crème di cocoa in charred one-liter oak barrel for 3 months (350-ml. whiskey, 350-ml. amareto, 250-ml. crème di cocoa). One week prior to aging completion, infuse a dozen maracschino cherries in 8 oz. blackberry brandy. Pour the drinks right from the barrel.