Plumcot manhattan
Okay, I’m back from my brief detour toward summer and today I have a Fall Manhattan riff that definitely pushes the boundaries of what this type of build can bring. Here I use a light Japanese whiskey that brings in notes of green apple and stone fruit to highlight a homemade plumcot (plum/apricot hybrid) liqueur I recently made. I mean they were practically giving them away at the store, I had do something…
Sweet vermouth would be far too big here so I reached for a lighter hand with the Cocchi, which also brings a little bitterness to keep the liqueur in check. To really bring a Fall twist to the drink, I finished it with ginger and cardamom bitters. Scrappy’s cardamom bitters are lovely (and potent), so ~3 drops was just right. The drink is bright, fruit-forward, with just enough spice. It also goes down remarkably easy so don’t say I didn’t warn you!
Recipe
1.75oz Japanese whiskey (Toki, @suntorywhisky)
0.5oz plumcot liqueur (homemade, DM for specs)
0.5oz Cocchi Americano (@cocchi1891)
1d ginger bitters (@hellabittersandsoda)
3 drops cardamom bitters (@scrappysbitters, gifted)
Stir all ingredients with ice until chilled. Strain into chilled coupe, garnish with fresh plumcot fan. Cheers!!