Well, dear readers, it’s been quite a busy month. Apologies to any of you who were waiting with baited breath to find out how my latest infusion turned out. It was finished soaking in all those lovely fall flavors a couple of weeks ago, but I haven’t had time to write about it. After straining the mixture (cheese cloth is best for this, but you can also use a coffee filter and a funnel) into a large mason jar, I chilled it and tasted it. The results were undeniably delicious and very autumnal. The strongest flavors were cinnamon and clove, with the vanilla mellowing and sweetening it just the right amount, but I could hardly taste the ginger at all. Luckily I like cinnamon and clove! Next time, I might think about putting a touch less of those two and doubling the amount of ginger, or leaving the ginger out entirely since it didn’t have much effect on the flavor.
So, now that you’ve got this delightful fall concoction, what do you do with it? It’s great chilled or over ice all on its own, but seeing as how this is a cocktail blog, I couldn’t just leave it alone. This little autumn beauty works best in a simple, classic cocktail: the Manhattan. The Manhattan, unlike the Old-fashioned, has remained relatively pure over the years. Some people garnish it with an orange twist instead of a cherry, and some leave out the bitters, but other than that, the recipe doesn’t vary from bar to bar. There is a bit of controversy about where and when it was first invented, which you can read about here, if you’re interested.
The Fall Manhattan:
2oz infused bourbon
1/2 oz sweet vermouth
3 dashes bitters
I prefer to shake my Manhattans over ice and then strain into a fancy glass, but some people like them on the rocks. Garnish with a maraschino cherry, an orange twist, or even a bourbon soaked cherry if you want to get all fancy about it. Happy mixing!