Posted on Thursday, January 30th, 2014
A Manhattan Cocktail is my go to drink in winter. I’ll confess – not every drink I have is a garden cocktail with fresh herbs or infusions from the garden. I have been preparing for my Botanical Bar seminar at the upcoming Northwest Flower and Garden Show. I’ve got herbal tinctures, fruity elixirs, and new infusions to share. But I’m not drinking any of those at the moment. In the middle of winter, I want brown liquor! These days it is either rye or bourbon.
Here’s some bitter liquors I like to sub in for some of the sweet vermouth in my Manhattan Cocktail version. Gran Classico, Suze, Zucca – so good.
A few years ago, I was drinking this Manhattan version.
Here’s my current Manhattan Cocktail recipe:
- 2 ounces bourbon or rye
- 1/2 ounce bitter liquor or Amaro – some favorites are Zucca, Suze, Gran Classico, Amaro Nardino, Amaro Cio Ciaro
- 1/2 ounce sweet vermouth – Bonal Gentiane-Quina is tiptop
Stir the above ingredients with ice, and strain into your serving glass. Garnish with your favorite brandied cherry or a twist of orange. When I am using these distinctive bitter liquors or amaros, I pass on the traditional addition of bitters at the finish.