This week’s #midweekmanhattan is made Christmas-appropriate through the addition of cinnamon and applejack:
Add 50ml rye whiskey, 25ml applejack, 15ml cinnamon vermouth and two dashes of bitters to a mixing glass with cubed ice.
Stir well and strain into a chilled coupe.
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:
Preheat your oven to 95’C.
Slice an apple into thin slices and place in a 8:1 water to lemon juice solution for half an hour (to prevent browning).
Place on a baking tray and sprinkle with sugar and cinnamon.
Bake for 1-2 hours until golden brown.
Posted in 2000s, Apple, Applejack, Bar Techniques, Bitters, Christmas, Digestifs, Make Your Own, Midweek Manhattan, Vermouth, Whiskey, Whisky Tagged #midweekmanhattan, apple juice, bitters, bourbon, christmas cocktail, christmas eve cocktails, christmas manhattan, cinnamon vermouth, dried apple, dried cinnamon apple, manhattan, rye, sweet vermouth, vermouth, whiskey, whisky
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:
Add 50ml rye whiskey, 50ml of Ruby Port, 5ml of agave syrup and three dashes of Angostura bitters to a shaker of ice.
Shake well and strain into a chilled coupe glass.
Garnish with an
Posted in 2000s, Bitters, Cherry, Christmas, Digestifs, Midweek Manhattan, Syrup, Whiskey Tagged #midweekmanhattan, agave syrup, amaretto cherry, Angostura bitters, bourbon, cherry, christmas, christmas bourbon cocktail, christmas cocktail, christmas cocktails, christmas manhattan, christmas manhattan variants, christmas whiskey cocktail, manhattan, port cocktail, ruby port, whiskey, whisky
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:
Sieve the fruit from the bourbon and press down on the fruit to express as much liquid as possible.
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!):
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. Add ice and stir well for sixty seconds.
Double strain into a chilled coupe.
Finish with a spritz of
Posted in Bar Techniques, Bitters, Cherry, Christmas, Infusions, Make Your Own, Midweek Manhattan, Uncategorized, Vermouth, Whiskey Tagged #midweekmanhattan, bitters, bourbon, christmas cocktail, christmas manhattan, christmas pudding, christmas pudding bourbon, christmas pudding brandy, christmas pudding cocktail, christmas pudding manhattan, manhattan, sweet vermouth, teapot bitters, vermouth, whiskey