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.

Christmas Corpse Reviver #1

Photo courtesy of Jason Swihart, some rights reserved.

Photo courtesy of Jason Swihart, some rights reserved.

The third Sunday of Advent is traditionally known as Gaudete Sunday, from the Latin for ‘rejoice’.  I’m choosing to rejoice in a Corpse Reviver #1.

Now this is a drink that is a long way from its more popular cousin, #2:  No citrus, no absinthe and instead, what is effectively a brandy-based Mannhattan with a Calvados twist and no time for bitters.

So there’s no call for bitters, and there’s no spritz of absinthe, so this leaves us with a seriously hard-hitting drink that’s going to punch the corpse back into life.

Believed to have been invented at The Ritz, Paris in the 1920s, Harry Craddock described this one as “to be taken before 11am, or whenever steam and energy are needed”, but, trust me, it is equally good later in the day:

  1. Add 30ml mince pie Cognac, 3oml Calvados and 30ml sweet vermouth to a mixing glass with cubed ice.
  2. Stir well and strain into a chilled coupe.
  3. Garnish with a twist of orange.

Christmas in the Square

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This recipe came to me via @thecocktailgeek. His enthusiasm for it was so palpable: “the best drink I’ve had all year” that not only did it convince me (an averred mulled wine avoider) to purchase a bottle of Professor Cornelius Ampleforth’s Christmas Mulled Cup and add it to pretty much every drink I made this month, it also drove me back into the arms of a trusty old favourite – the Vieux Carré.

The recipe was also featured last week on @MasterofMalt’s excellent #masterofcocktails series, so I’m a little late to the game with this, but boy is it a good one:

  1. Combine equal parts whiskey, cognac and sweet vermouth, half a measure of Christmas Mulled Cup and a sploosh of Peychaud’s bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with a twist of orange peel (Christmas tincture optional).

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.

Martinez

 

Photo courtesy of Sam Simpson

Where to begin with the Martinez – a drink about which so much has been written, so much conjectured and so little understood?

Of course many know the Martinez as the direct ancestor of the Martini (not least because of the name), but it is also cited as a sort of missing link – the crucial step between the brusque rye whiskey and cognac drinks of the mid/late 1800s and the fresher, lighter gin drinks of the early 20th century.

How much of a role as ancestor the drink can claim is uncertain – it appears to only be about five years older than its more famous relation.  But given that the Martinez was introduced in print (by O.H. Byron in The Modern Bartenders’ Guide (1884) as “same as a Manhattan, only you substitute gin for whiskey” it can clearly claim to have helped drinking society to cross from dark spirit based drinks to light.

In truth, not much is known about the history of the Martinez, or the initial form it takes.  In particular, Byron’s recipe was somewhat unhelpful as his book lists two recipes for the Manhattan and fails to specify which one the Martinez is based on.

As well as this, other bartenders from the 1800s have a claim to inventing the drink – Jerry Thomas may have been one (although the drink did not appear until the 1887 edition of his Bartender’s Guide), and some have traced the drink to Martinez. California and one Julio Richelieu who was said to have created it for a passing goldminer in 1874.

By now, your view of the Martinez may be a little clouded.  It will only become more so.  In fact it’s fair to say that today’s Martinez is more of a category of drink than a single recipe.  Ingredient by ingredient the mystery grows.  Should it be based on Genever instead of gin?  Possibly, although the first printed record calls for gin.  But which gin?  Old Tom (a sweeter variety than the now ubiquitous Dry London) was certainly popular in the late 1800s, but does a drink which combines sweet vermouth and a sweet liqueur need any more sugar?  Probably to the palate of a late-Victorian drinker.

Next, the vermouth.  Byron listed both a sweet and dry Manhattan in his 1884 guide and there is no clue as to whether his Martinez used sweet or dry vermouth.  Most recipes now call for sweet on the basis that during the late 19th century this was more common than dry, so where a recipe fails to specify it is safest to assume sweet vermouth is intended.

Finally, the ratios.  As with the Martini, tastes have changed over time, and it is fair to say that most modern bartenders have turned the original two parts sweet vermouth to one part gin recipe precisely on its head.  Of course as the drink evolves towards the modern Martini, the recipe was forced to get drier, so there is no shame in calling for a more modern version.  Personally, I make mine as follows:

  1. Add a large measure of gin, a measure of sweet vermouth, a barspoon of Maraschino and three dashes of bitters to a mixing glass of ice.
  2. Stir for sixty seconds and strain into a chilled martini glass/coupe.
  3. Garnish with either a twist of lemon or a cherry.

Sophisticated, a little bit dry and a little bit sweet too, and probably still true to some halfway-house recipe that paved the way for the classic Martini.  History in a glass.

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.

Breakfast in Manhattan

It’s been a while since I’ve had a #midweekmanhattan post, so I thought it required something a little special.  It therefore gives me great pleasure to introduce a new series for House of Bourbon: Breakfast Booze!

A natural progression from our existing tea-infused recipes, this series will branch out to explore other drinks which include traditional breakfast foodstuffs.  While we’re not necessarily endorsing the idea that every breakfast should include an dipsological experiment, there is something to be said to raising a Bloody Mary or a Breakfast Martini on special occasions.

The ideal cross-over post to launch a series of drinks featuring popular breakfast ingredients is therefore the Breakfast in Manhattan, a cross between a classic English breakfast Martini and a traditional Manhattan.  Perfect for anyone who enjoys an orangey punch to their whiskey cocktails.

To start your day with a breakfast-appropriate Manhattan:

  1. Stir a teaspoon of marmalade with a large measure of whiskey in a mixing glass until the marmalade has dissolved.
  2. Add a small measure of sweet vermouth and a sploosh of orange bitters.
  3. Add ice, stir well and double strain into a martini glass.
  4. Garnish with a twist of orange.