Cinnamon Apple Manhattan

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This week’s #midweekmanhattan is made Christmas-appropriate through the addition of cinnamon and applejack:

  1. Add 50ml rye whiskey, 25ml applejack, 15ml cinnamon vermouth and two dashes of bitters to a mixing glass with cubed ice.
  2. Stir well and strain into a chilled coupe.
  3. Garnish with a dried apple slice and cinnamon stick.

To make the cinnamon infused vermouth, add ten cinnamon sticks to a 750ml bottle of sweet vermouth and leave to infuse for 2-3 days.

To make the apple chips:

  1. Preheat your oven to 95’C.
  2. Slice an apple into thin slices and place in a 8:1 water to lemon juice solution for half an hour (to prevent browning).
  3. Place on a baking tray and sprinkle with sugar and cinnamon.
  4. Bake for 1-2 hours until golden brown.
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Christmas in Manhattan #2

Photo courtesy of Addison Berry, some rights reserved.

Photo courtesy of Addison Berry, some rights reserved.

Rich and red, and imbued with all of the flavours of a good Christmas postprandial, the Christmas Manhattan #2 is this week’s festive #midweekmanhattan:

  1. Add 50ml rye whiskey, 50ml of Ruby Port, 5ml of agave syrup and three dashes of Angostura bitters to a shaker of ice.
  2. Shake well and strain into a chilled coupe glass.
  3. Garnish with an amaretto cherry.

Mince Pie Cognac

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Photo courtesy of Sarah, some rights reserved

 

Last year I put the decision between Christmas pudding or mince pie bourbon to a Twitter vote and Christmas Pudding Bourbon came out on top.  It was tasty, super sweet and full of festive flavour.

This year then, it is the turn of the humble mince pie to be boozified.  I’ve decided to infuse it into Cognac instead of bourbon and over the next four weeks I will use this to showcase four Christmas cocktail recipes.

As I suggested last year, the mince pie infusion is much easier to make, but in an attempt to help create a clearer, more easily filtered infusion, I have decided to follow a sous vide recipe.

  1. Add 500ml of good quality Cognac and 200g of store-bought mincemeat to a ziplock bag.  Expel all of the air and seal.
  2. Heat the sealed bag at 45°c for one hour (see my Sous Vide Syrup recipe for my home sous vide technique).
  3. Once the hour is up, place the sealed bag in the freezer overnight.
  4. Next morning strain and filter the mix and bottle.  Yum!

Christmas in Manhattan

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Avid readers (hello mum!) will recall that last week we started infusing the guts of a Christmas pudding in some bourbon.  One week on and the infusion was ready to be strained, filtered and decanted into a bottle:

  1. Sieve the fruit from the bourbon and press down on the fruit to express as much liquid as possible.
  2. Filter the syrupy liquid through coffee filter papers and store in a clean bottle.

This has a longer shelf life than its taste will require.  In other words you will finish it before it spoils!  My first pour with the finished bourbon was a Christmas Manhattan (I think I might have overdone it!):

  1. Combine two measures of Christmas pudding bourbon, one measure of sweet vermouth, half a measure of Christmas Mulled Cup and two dashes of Teapot bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Double strain into a chilled coupe.
  4. Finish with a spritz of Christmas tincture.

Wiggo Martini

A quick midweek #modwiggmartini post  to celebrate the hero status of Britain’s most successful Olympian (and first Tour de France winner) Bradley Wiggins.

The Wiggo Martini is a simple twist on the standard dry martini, with a measure of King’s Ginger ginger liqueur replacing the vermouth in honour of the great man’s trademark sideburns.

If you cut a long enough piece of lemon peel you can also recreate the sidies effect by curling the twist up both sides of the glass.

  1. Add three measures of gin and half a measure of King’s Ginger to a shaker of ice.
  2. Shake or stir well (depending on your preference) and strain into a chilled martini glass (or cycling water bottle)
  3. Garnish with a twist of lemon, an allen key or a spoke.

Disclaimer:  Remember to drink responsibly and don’t drink and cycle.

The Big Apple

Photo courtesy of mgarbowski, some rights reserved

This week’s #midweekmanhattan features applejack in place of the whiskey (yes I just bought a bottle, what of it?  It’s my blog…).  The Applejack Manhattan, also known as the Big Apple is an ever so simple Manhattan variant which pays tribute to the classic colonial homebrewed apple spirit.

The deep, rich, smoked taste of applejack doesn’t provide much distinction from a classic bourbon Manhattan, but some of the floral apple notes can be found, and provide a slightly fresher nose.  The taste is of dried fruit, apricots and brandy, which marries well with the herbal notes of the vermouth and ties in nicely with the orange bitters:

  1. Add a large measure of applejack, a measure of sweet vermouth and two dashes of orange bitters to a mixing glass of ice.
  2. Stir well and strain into a martini glass.
  3. Garnish with a cherry.

Elderflower Manhattan

Photo courtesy of patruby83, some rights reserved.

Summer is here, and with it, our thoughts turn to clean, clear, crisp and refreshing drinks that can be savoured during those long evenings, where the sunlight lingers on the lawn, and the birds stay up late gossiping in the trees.  What place then for the #midweekmanhattan, a surly, autumnal, rich, spiced concoction that is surely best enjoyed from a leather armchair in front of a crackling log fire?

Well, my friends.  The Manhattan has another life.  Briefly alluded to in passing (see The Affinity), the manhattan can also be enjoyed as a sharp aromatic drink, the Dry Manhattan.

The Dry Manhattan owes much of its popularity to its association with Frank Sinatra and the Rat Pack (although more of that another time), and can be spruced up for summer drinking with the addition of some quintessential floral summer notes; primarily elderflower.

Elderflower has a long association with the British summer, and elderflower cordial, made from sugar, water and elderberry flowers, is a staple of Famous Five style traditional picnics.  For those who look for a little more bite to accompany their cucumber sandwiches, however, a range of elderflower liqueurs can now be employed to bring that summer picnic twist to the Manhattan.

To make the Elderflower Manhattan:

  1. Add a large measure of whiskey, a measure of elderflower liqueur, half a measure of dry vermouth and two splooshes of bitters (dandelion & burdock would work well) to a shaker of ice.
  2. Shake well and double strain into a martini glass.
  3. Garnish with a cherry.

P.S.  I am keen to try this with green tea vermouth, but worry that the extra floral notes might begin to dominate the whiskey in an uncompromising manner.