I suppose it makes more sense that your tastes turn to maple syrup and heavier flavors when the weather turns cool, so how do you explain my craving for maple syrup when the thermometer hits 100 degrees (plus) in the middle of September? I suppose it’s all a mental thing (which, of course, is what the Dr. has told me about a lot of things) but I digress. Taking the classic cocktail recipe, for a Manhattan cocktail, and turning it into a Maple Manhattan may be sacrilege to some, but I say to hell with them. Drink what tastes good to you, or me.
I’ve posted a Manhattan cocktail recipe before, The Perfect Manhattan, which was very much by the book. I mean, if you’re calling it “The Perfect Manhattan” it better be a cocktail recipe that’s been created by an expert several decades ago right? For example, does anyone have the recipe for “The Perfect Sour Apple Martini?” I thought not.
This cocktail recipe definitely pulls from the traditional Manhattan cocktail (one of those cold weather whisky drinks that warms you from the inside out), so even the purists out there shouldn’t go into cardiac arrest over this subtle little change in the recipe. And if they do, just hope that you’re in their will when they have the big one. “Big one” = Heart attack, get your mind out of the gutter you dirty girl you. Sorry, or dirty boy.
This Maple Manhattan is super simple to put together and only takes one additional ingredient (yes, it’s still one of those beloved whisky drinks), over the traditional Manhattan cocktail recipe. I’ll give you 3 guesses as to what it is, and the first 2 don’t count. Yep, it’s maple syrup…you’re so smart!
So being that it’s late on Friday, and I’m pretty much seeing Excel spreadsheets everywhere I look, I will leave you with this delicious Maple Manhattan cocktail recipe. And if it’s not quite cold enough where you are to enjoy it, just print out the recipe and wait a week or two, you know that weather’s coming.
Really, why should two people have to re-hash the same thing? That’s just wasted time.
Recipe: The Maple Manhattan
- 2 Ounces of Bourbon (whatever kind you prefer)
- 3/4 Ounce Sweet Vermouth (the red vermouth)
- 1 Teaspoon Grade B Maple Syrup
- 2 Dashes Angostura Bitters
- In a large mixing glass, add 1/3 of the bourbon and all of the vermouth and maple syrup.
- Stir to combine everything.
- Add another 1/3 of the bourbon and stir again.
- Now add ice to the glass, the rest of the bourbon and the bitters and give everything a stir.
- Add ice to the rocks glass, if that’s what you’re serving in, or no ice to a martini glass.
- Strain the cocktail into your chosen glass.
- Garnish with an orange peel knot or a skewer of orange peel and maraschino cherry.
Notes: The bourbon is added in stages so it’s easier to get the maple syrup completely blended into the cocktail. If you add the ice too soon, the syrup will turn into a great big blob in the glass.
Preparation time: 5 minute(s)
Number of servings (yield): 1
Culinary tradition: USA (Traditional)
Recipe by Pamela Braun.
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