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Barrel-Aged Manhattan - How to Make and Age the Classic Rye Whiskey Cocktail

The Manhattan is a seminal cocktail. By default the name assumes it’s the sweet version. Also, the default should be that it’s made with Rye (as opposed to Bourbon) Whiskey, Sweet Vermouth, Aromatic Bitters and Maraschino Cherries (   • How to Make Maraschino Cherries (Booz...  ) for garnish. It’s acceptable to garnish it with a twist, but the cherry is the way to go. The Barrel-Aged version is not necessarily superior to the “fresh” Manhattan (   • Manhattan - The Classic Rye Whiskey C...  ), it’s better to think of it as something different. It has altered flavors and it’s own characteristics This classic cocktail can be traced back to New York of the 1880’s. There are a lot of stories about how it was invented, including that it was a creation of Winson Churchill’s mother, but ultimately, the real story of how the drink came into being is a mystery. The part that is known is that it was a huge hit and helped start the ball rolling on creating a tradition of combining strong spirits with fortified wines (vermouths), which of course was made more famous by the Dry Martini (   • Dry Martini - How to Make the Classic...  ). As a side note, it was the immense popularity of this trend of creating spirit and vermouth drinks, like the Manhattan, that led to the creation of the Old Fashioned (   • Old Fashioned - How to Make the Class...  ). The Old Fashioned was a harkening back to a time when a cocktail was just a spirit, sugar, water and bitters. For the Manhattan’s ingredients, it’s important to use an overproof (100 proof or more) Rye Whiskey. There’s evidence that some early Manhattans were made with Bourbon, but the rest were Rye. The drink fits the characteristics of Rye better. The spicy notes strike a balance with the sweet, fruity chords of the vermouth. But as David Wondrich concedes in his book, Imbibe!, if you have to use Bourbon, be sure to use an overproof Bourbon. Either way, the drink benefits from the added torque of the overproof whiskey. The sweet vermouth is up to you. I’d recommend going with something like this, Carpano Antica, or Dolin Rouge. Something with a full bouquet of flavor that’s not overly sweet. The aromatic bitters are up to you as well. Some early recipes called for aromatic, some for orange bitters and some for Boker’s bitters. However, at this point, Angostura is the standard bearer for this drink. The last and all-important piece to the puzzle is the small, 1-Liter oak barrel. The 1-Liter barrel will age the cocktail faster than a larger barrel. This is because more of the liquid is coming in contact with more of the wood. Essentially that’s what makes the difference. The cocktail, via the layer of char, soaks up the vanillin and other characteristics of the wood. I aged this one for 30 days. For this size barrel, you’re probably aiming for 21 to 30 days. If it’s the first thing to go in the barrel, check it every week after the first week. If the oak flavors are starting to shine through, it may be time to pull it, unless that’s what you want the dominant flavor to be. The heavy, heavy oakiness will become less of an issue the second and third time you use the barrel. If it’s the first time using the barrel, you’ll have to cure it. The barrel should come with instructions, but it’s just a matter of running water through it until it stops leaking. After the cocktail’s in the barrel you wanna make sure the bung in secured tightly. It may leak a little during the aging, but that’s not uncommon. Also, expect to lose a little volume while it’s in the barrel. That’s normal. This version, the Barrel-Aged version, is something separate from a freshly-made Manhattan. The Barrel-Aged Manhattan has a been smoothed out and mellowed during its time in the barrel. It maintains it’s essential flavors, but takes on some new characteristics like notes of vanilla, caramel, a touch of maple syrup and a hint of oak. It’s definitely a dangerous combination that makes it hard to stop a one drink. Cheers! Recipe (1-Liter): 653ml (22 oz) Rye Whiskey 327ml (11 oz) Sweet Vermouth 20ml (0.75 oz) Aromatic Bitters Combine ingredients. Add to cured oak barrel. Age for 3-4 weeks. Taste occasionally. When ready, strain through a fine mesh strainer and bottle. Music: Driftwood Beach by Mondo Jermo via JinglePunks Follow Us!   / distinguishe.  .   / distinguishedspi.  .   / distinguishedsp     / distinguishedsp   Featured in This Episode: Wild Turkey 101 Rye http://wildturkeybourbon.com/product/... Carpano Antica Sweet Vermouth http://www.carpano.com/en/products/an... Angostura Bitters http://amzn.to/2bsDQnN Maraschino Cherries http://amzn.to/2bm3EAX Bluegrass Barrels http://bit.ly/2ocrqmK http://amzn.to/2xCQify