I always find it hard to say what my favorite foods and drinks are because I love so many. But if there's one cocktail that's had a starring role over the years, it's the Manhattan. It's one of the first real drinks I ever tried and I'm sure the name had a lot to do with the attraction for this native New York girl. But I did really like it.
It might be a little sacrilegious to mess with it but I have recently started adding a touch of maraschino liqueur with great success. And, since I was already tinkering, I took it a step further with a recent batch of shrubs I made as holiday gifts.
If you like your Manhattans on the dry side, you can cut back the amount of shrub but I liked the balance with the lemon juice. And, with New Year's Eve at the end of the week, no harm will come from topping this off with a few ounces of champagne. Cheers!
Bourbon Manhattan Cherry Shrub
Prep Time: 15 Minutes
Cook Time: 2 Days (to steep shrub)
Ingredients (1 Cocktail)
- 2 oz. Bourbon
- 2 oz. Cherry shrub (recipe follows)
- 1/2 oz. Dry vermouth
- 1/2 oz. Lemon juice
- Dash of Angostura bitters
- 1/2 Cup sugar
- 1/2 Cup apple cider vinegar
- 1 Cup cherries
To make the shrub, combine the sugar and vinegar in a jar with a tight fitting lid and shake well to dissolve the sugar. Add the cherries and mash them up a little, shake well again and refrigerate for at least two days. Give the jar a good shake a couple of times a day.
When ready, strain out the cherries and keep the shrub, lid on, in the refrigerator. It should last for a couple of weeks.
To make the cocktail, add the bourbon, cherry shrub, dry vermouth, lemon juice and bitters to a cocktail shaker. Fill with ice, shake well and pour into a chilled cocktail glass. Serve neat or over ice.
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