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Manhattan In Autumn

November 17, 2009

About this time last year, I devised a drink I called Manhattan in Autumn.  This cocktail is a variation on the traditional Manhattan with added autumn flavors.  I got a little publicity on this little tipple (thank you Chilled Magazine), and as its ‘Birthday” approaches I wanted to share the recipe.

Manhattan In Autumn

2 1/2 oz Knob Creek Bourbon

3/4 oz Nolly Pratt Sweet Vermouth

Candied Orange Peel

Stir with Ice and serve up into a Autumn Tincture coated cocktail glass.

Autumn Tincture:  in a small (4-5 oz) jar, combine 3 cinnamon sticks, 1 T nutmeg, 3/4 T Cloves and  seven drops of pure Vanilla.  Fill Jar with Booker’s Bourbon.  Shake jar once a day for minimum of 2 weeks.  Strain through coffee filter or cheese cloth into an atomizer or mist bottle.

Candied Orange Peel: With a vegetable peeler, remove the peel from and orange, then with a sharp knife slice the peels into 1/2 inch wide strips.  Place strips into a saucepan and cover with water.  Bring to a boil  then reduce heat and simmer for 20 minutes or until peels become translucent.  Remove from heat and strain.  Cover again with 2 cups of water.  Bring to a boil then add 1 cup of sugar.  Once sugar is dissolved, lower the heat and simmer until liquid reduces by half (20-30 minutes).  Carefully strain off syrup and reserve.  Place warm orange peels into a bowl and toss with 1/4 cup (give or take) of sugar and completely coat the outside.  Place peels on a sheet pan to cool until hardened (3-4 hours).  Store in an airtight container.  These will keep for 6 weeks!!

Oh yeah, the orange syrup can be used in place of Curacao or simple syrup.  Possibilities are endless.


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