Catoctin Creek Manhattan Sundae

For the Ice Cream 

Whisk the milk, sugar, and salt together until the sugar is dissolved. Add the cream and gently stir to combine. (You don't want to make butter!). Add the Roundstone and almond extract and gently stir to combine.

At this point, you can either use your prepared ice cream maker according to its directions, or you can simply pour the mixture into a large glass bowl, cover it with plastic wrap so it touches the mixture, then cover with a lid, and place it in the freezer. If you go this route, you may want to take it out of the freezer every hour or so for a few hours and give it a stir until it starts to get really firm.

Freeze at least overnight before enjoying, 24 hours would be better.

Note: The ice cream won't totally freeze solid because of the alcohol in the mix, so it will have a consistency almost like soft serve.

Vermouth Syrup 

Combine vermouth, sugar, and salt in a saucepan and bring to a boil. Reduce heat and simmer until syrupy. Allow to cool and pour into a squeeze bottle. Keep in the refrigerator.

(If the syrup gets too thick, add a teaspoon of vermouth to thin it out.)

For the Whisky Cherries 

Add cherries to a glass jar with a tight fitting lid. Add enough Roundstone to cover the cherries. Cover the jar and put it in the fridge. At this point, you can forget about them for a long while, but if you want to use them, give them at least a week in the jar to soak up the goodness.

To Assemble 

1 or 2 hefty scoops of Roundstone Rye Ice Cream in the bottom of a lovely sundae glass. Pour over the vermouth syrup. Sprinkle with chopped salted almonds. Add the tiniest dollop of whipped cream, fresh if you can make it. Garnish with a Roundstone Rye cherry.