Sept 22, 2017 | By Kathy Casey
Drink: Fall Manhattan with Spiced Vermouth
Dish: Crostini with Apple Chutney, Toasted Almonds & Warm Brie
With the fall season upon us, apples and warm spices come to mind and what’s better to pair with these flavors than a great Whiskey cocktail!
My Fall Manhattan With Spiced Vermouth is a beloved classic with a delicious twist. With a higher 90.4 alcohol proof, Woodford Reserve Bourbon makes an ideal base with rich notes of toffee, spice and citrus.
The Spiced Vermouth is the next component to this cocktail and one of my favorite cocktail ingredients to make – a Liquid Kitchen bar staple! Lush and full-bodied Carpano Antica Sweet Vermouth gets infused with the flavors of fall – orange peel, cloves, allspice, ginger and cranberries. A dash of spiced Rum helps stabilize the mixture for maximum shelf life.
These two delicious ingredients combine with a dash of bitters for a truly inspired take on a classic cocktail favorite.
Want a delicious nibble to pair with this drink? Go simple and full-flavored with a quick and easy crostini, topped with brie (or goat cheese) and almonds, then baked until toasty and finished with a generous topping of savory apple cranberry chutney.
A d’lish pairing for fall flavors at their best. – Kathy
Fall Manhattan With Spiced Vermouth
Makes 1 cocktail
- 2 oz Woodford Reserve
- 1 oz Spiced Vermouth (recipe follows)
Dash of Liquid Kitchen Golden Era Bitters or your favorite bitters
Garnish: Amarena cherry and/or cranberry on a pick, wide lemon or orange peel
Measure the Bourbon, Spiced Vermouth and bitters into a mixing glass. Fill three-quarters full with ice. Stir with a bar spoon until well chilled. Strain into a chilled coupe glass. Garnish with cherry/cranberry on a pick. Express citrus peel over drink to release oils.
- Makes about 36 ounces
- 12 strips orange zest
- 4 large slices of fresh ginger
- 6 whole allspice berries
- 12 whole cloves
- 1/2 cup fresh or frozen cranberries
- 1/2 cup spiced Rum
- 4 cups Carpano Antica Sweet Vermouth
Add all the ingredients to a suitable glass bottle, decanter or jar. Allow the mixture to infuse, refrigerated, for at least two days before using. Store refrigerated for up to a month. Use in any cocktail that calls for Sweet Vermouth.
All Photos and Recipes by Kathy Casey Liquid Kitchen
Kathy Casey is an award winning chef and mixologist,best known as the original Bar Chef. She owns Kathy Casey Food Studios® and Kathy Casey Liquid Kitchen® a global full-service food, beverage and concept development agency. Contact: firstname.lastname@example.org Follow: @KathyCaseyChef