Back in the Fall of 2009, I researched an article on Manhattans. After walking around (trying to get a mild form of exercise) in the chilly city yesterday afternoon, a comforting Manhattan felt like the right answer.
- 2 parts Rittenhouse Rye
- 1 part Carpano Antica Formula
- 2 dashes Peychauds bitters
- garnished with a maraschino cherry
As I was walking away from the kitchen counter with my cocktail, I thought about the Log Cabin (bacon-infused bourbon and maple syrup) at Northeast Kingdom and realized that while I have made bacon-infused bourbon yet, I did have some bourbon barrel aged syrup on hand. I added maybe a teaspoon to the cocktail for a touch of sweetness. I didn't stir up the cocktail again, just let it rest at the bottom. It was a delightful evolution through the cocktail to end up with a maple Manhattan at the end. Like getting a perfect little dessert at the end of your meal. And while it may not be a touch I add to my Manhattan every time, it is definitely making it into the repertoire.