Manhattan In Autumn
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.
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.