If you want a Manhattan in Washington, DC, Jeff Faile is the man to see. I never really got that cocktail until I saw him artfully swirl cherries into the glass and pour the perfectly balanced bourbon into the glass. Taking a sip, I wasn't assaulted with the alcohol. From that moment, it became my fall and winter drink.
 |
| The ingredients |
One day I was lamenting that I didn't know how to make one like he did, and he walked me through what to do.
Even though we're mid-sweltering summer and I'm more in a gin and tonic mode, there is no better time to start planning your fall Manhattan. Cherries are in season in the Mid-Atlantic for a week or two. When you come across them at the farmers market (or grocery store), snag a pint to stave away for the cold seasons to come.
Here's Jeff's advice on how to soak your spring cherries, so that you can wow your friends with your cocktail skills:
Jeff Faile's Boozy Manhattan Cherries
- 2 oz Makers Mark or other quality bourbon (NOTE: I'm not using my Willett for the cherries, that's for the Manhattan)
- 1.5 oz Carpano Antica (LINK:one of my fave blog posts on this sweet vermouth)
- A dash of Angostura Bitters
- A pint of pitted cherries (I use the sour ones, but whatever works)
** Tip: If you don't have a cherry pitter, a pastry tip comes in handy **
 |
| Pitting Demo |
Assemble all of the ingredients in a glass jar with a good seal. (Similar jars to mine are available at Sur La Table.)
When you're ready to make your Manhattan, get a large spoon so that you get both cherries and the syrup. Then swirl the syrup around the glass so that it coats. Pour in your Manhattan and serve.
 |
| Cute jar encouraged, but unnecessary. |
No comments:
Post a Comment