After years of being a gin martini man, the Manhattan has become my New Favorite Cocktail.
Recently, I tried my hand at crafting my own "house" versions of Manhattan mixin's -- sweet vermouth and the requisite cocktail cherry.
For the vermouth, I followed the guidance offered at the "Art of Drink" blog. For sweet vermouth, start with red wine. Then infuse it with a mixture of herbs, spices, and sugar. Finally, fortify it with brandy.
I decided to use some apricot tea as the "herbs and spices." I steeped a few tea bags in a quarter bottle of wine while it simmered over a low flame for about 10 minutes. Then I added some baker's sugar and a cup of brandy, and finally poured the mixture back into the bottle with the rest of the wine.
The results: still very wine-y compared to the Martini & Rossi vermouth I usually use. I probably should have used a bit more sugar and maybe have steeped more of the wine in more tea. I can't really detect the apricot flavor, and it's not particularly sweet (though the M&R stuff is a bit too sweet, in my opinion). But that's not to say it isn't tasty in a cocktail!
I've already written about the evil that is the modern Maraschino cherry. The "Explore the Pour" blog has an amusing article about "the neon nemesis" as well as instructions (via a book called The Art of the Bar) for making your own sweet cocktail cherries.
6 pounds dark, sweet cherries
¾ cup sugar
1 cup water
¼ cup fresh lemon juice
2 cinnamon sticks
1 ¼ cups brandy
Combine the sugar, water, lemon juice, and cinnamon in a large saucepan. Bring to a boil and reduce the heat to medium-low. Add the cherries and simmer for 5 minutes. Remove from the heat, remove the cinnamon sticks, and stir in the brandy.
I didn't have cinnamon sticks, so I sprinkled in a little powdered cinnamon (not the same, I know) and I only used one pound of cherries since this was a trial run.
The resulting fruit is really quite tasty -- even more so once it's soaked up a bit of the bourbon and vermouth from the Manhattan. Overall, the drink is much more aesthetically pleasing -- the dark vermouth gives it a deeper hue and the almost-black cherry peeks out mysteriously from the bottom of the glass.
Next on the list is the bitters, which I will try using the techniques outlined at Boston Cocktails. I'm especially excited to try the Jamaican variety!