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Manahátaan

Oct 16, 2024

2 min read

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cocktail, art, photography, mixology
Rye / Bourbon / Sherry / Apple / Curry / Sassafras 38% ABV . Brix 13% 1.76 Servings Garnish: Cherry Smoke, Lemon Leaves & Caramelized Apple


Manhattan, a city where everyone is welcome and loved. Gotham, a dimly-lit, smoky city with a superhero. The Big Apple full of sweet dreams. The Manhattan Cocktail, which bring people together to slow down and enjoy life are all evokes in MANAHÁHTAAN.


A well-balanced cocktail that embraces rye and bourbon lovers all in one, sassafras and caramelized apple enhancing the sweetness, curry bitters for a touch of heat, smoke cherry and lemon leaves aromas revealing a surprisingly equal part of sweet and dry sherry for an unforgettable Manhattan in Manhattan.

Do It Yourself

MISE EN PLACE

Glass: Chilled Nick & Nora 4.5oz and Carafe 3oz

Ice: Kold Draft

Garnish: Cherry Smoke, Lemon Leaves & Caramelized Apple

Method: Stir & Fat Washed


SPEC

  • 4 Drops Curry Bitters (Bitter End)

  • 4 Drops Sassafras Bitters (Infuse Bitter)

  • 1/2oz Lustau Pedro Ximenez "San Emilio" Sherry Very Sweet

  • 1/2oz Apple Butter Fat Washed Lustau Amontadillo Los Arcos Dry Sherry

  • 1oz Great Jones Straight Bourbon

  • 1oz Great Jones Rye Whiskey

Prepare your smoker with Cherry Barks and the Caramelized Apple and set aside.

Add all the ingredients on mixing glass and fill with ice. Stir about 20-25sec. Pour about 2 1/2oz on your chilled glass and the rest into the carafe over crushed ice. Ignite the smoker and top the glass with smoke then cover with Lemon Leaves and Caramelized Apple.


*Caramelized Apple

Cut a small NY apple into slices. Spread a bar spoonful of white sugar on one side of the wheel and heat it with a blowtorch until the sugar turns amber.


APPLE BUTTER FAT WASHED DRY SHERRY (Yield 1oz)


  • 45g Chopped NY apple

  • 45g Unsalted Butter

  • 50g Amontadillo Dry Sherry


1.- Heat a saucepan over medium heat

2.- Add the butter and wait until it becomes liquid

3.- Lower the heat and add the apple

4.- Continue cooking until the butter turns golden

5.- Turn off the heat and let stand for 5 min.

6.- Strain the liquid from solids (Yield 10g)

7.- Combine Apple-Butter liquid with the Dry Sherry

8.- Let stand at room temperature 30min and then freeze overnight

9.- Remove the solid fat and coffee filter strain





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