3 Cocktail Recipes for Variations of the Manhattan

DSC_0103.png

KATU was nice enough to invite me back to their morning show to mix up a few more cocktails. This time around we are starting with the classic Manhattan, and then mixing two simple and delicious variations, a White Manhattan and a Black Manhattan. The beauty of the Manhattan is both it's simplicity and it's versitility. The base ingredients of the Manhattan are whiskey (traditionally rye), sweet vermouth, and bitters (typically Angostura). 

Classic Manhattan

2 ounces whisky (Maker's Mark 46

1 ounce Sweet Vermouth (Dolin)

2 dashes of Bitters (Angostura)

Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

Photo1.jpg

The White Manhattan is a fun variation swapping the aged whiskey out for moonshine (unaged whiskey) and Dolin's white, but sweet version of their vermouth, Dolin Blanc. 

White Manhattan

2 oz. White Whiskey (Corsair Artisan)

1 oz. Dolin Blanc

2 Dashes of Bitters (Bitter Truth Jerry Thomas Decanter Bitters)

 Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

black manhattan.JPG

The Black Manhattan swaps out the sweet vermouth for a sweet herbal liqueur called Averna, which has a vanilla-like sweetness and warming finish that pairs perfectly with whiskey. 

Black Manhattan

2 oz. Whiskey (Maker's 46)

1 oz. Averna

2 Dashes of Bitters (Bitter Truth Aromatic Bitters)

 Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

What is your idea of the perfect Manahattan?

Check out my video from this morning's show!

Maker’s 46 Release Party @BeakerandFlask

Kevin Ludwig, owner of Beaker and Flask, donated his lovely space to the Oregon Bartender's Guild (OBG) for the Maker's 46 Release Party. The evaluation of the spirit itself was well covered in by Mr. Boozenik so to escape redundancy, I will briefly touch on the food, most of which also involved Maker's 46 of course. The food was served by Anthony Walton from the Beaker Kitchen, and included:

Bourbon Chicken Liver Mousse with Golden Raisin Marmalade on Crostini
The Fried Chicken and Waffle with Bourbon Maple Syrup (bite sized mini waffles!)
ButterBeerBattered Cauliflower with Bourbon Bleu Cheese
Chef Creek Oyster w/ Bourbon Glazed Bacon, Herb Creme Fraiche & Rose’ Gelee
Bourbon Soaked Watermelon with Smoked Scallop and Radish
Dulche Bread Pudding, Bourbon Apricot Anglaise, Bourbon Chantilly, Cherry on Top

Drinks served:

Brooklyn 46- Maker's 46, Noilly Pratt Sweet Vermouth, Ramazotti Amaro and Luxardo Maraschino- recipe here


This was my favorite drink of the evening as I felt it best showcased the bourbon with complementing flavors.

Peach Crusta- Maker's 46, Cointreau, lemon, local peaches

This was a great seasonal sour cocktail spin on a classic. Delicious.

and more Mint Juleps then the Kentucky Derby - Maker's 46, simple syrup, mint



DJ Drew Groove (@drewgroove on Twitter) provided excellent tunes, making for an exceptionally fun party.



Photo Credits Eben Waggoner, Jessica Hinks