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

Stir all ingredients with ice until chilled. Strain into chilled coupe, garnish with fresh plumcot fan. Cheers!!


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