A Classic Reinvented 

I’m a whiskey girl all the way and my favorite drink of all time is the Manhattan. First and foremost, it’s cost effective since it’s primarily alcohol. Second, it’s makes me sip rather than chug and that’s always a plus. Now the classic recipe does not need any modifications but when I stumbled across this version I took notice. Anything with a smokey brown sugar syrup requires attention.


For the Brown Sugar Syrup:

1 cup water

¾ cup packed light brown sugar

1 teaspoon vanilla bean paste or extract

For Two Cocktails:

2 tablespoons of the brown sugar syrup (more or less, to taste)

4 oz bourbon (or rye whiskey)

2 oz sweet vermouth

2-3 dashes of Angostora bitters

Orange peels

Brandied cherries

For the Brown Sugar Syrup:

Combine the water and sugar in a small saucepan and place over medium heat. Bring to a boil and then simmer for 5 minutes or until the brown sugar is completely dissolved. Remove from the heat and stir in the vanilla. Cool to room temperature and then store in an airtight container in the fridge until you are ready to use.

For Two Cocktails:

Add ice to a pint glass. To the pint glass, add the syrup, bourbon, vermouth, and bitters. Stir well with a spoon until everything is well mixed and chilled.

Divide the mixture evenly between two chilled serving glasses and garnish each one with an orange peel and a brandied cherry. Serve immediately.

*This recipe was created by and can be found on Yes To Yolks


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