By Dave Baldwin
No I am not suggesting putting salad in your cocktail. Hear me out.
Spring Mix is a type of salad that includes a multitude of lettuces and greens. It’s quite a stretch from the Iceberg I grew up with. This variety of greens not only gives you an interesting range of colors but also flavors and textures. It makes the salad more interesting!
So how can we apply this idea to Manhattans? If we change it too much, would it even be considered a Manhattan anymore?
Before we settle on an answer to these questions let’s go back to the beginning. The classic Manhattan is a cocktail. That is, it’s a drink composed of three components: a base, a modifier, and a flavoring or coloring component. For a Manhattan that you would order today, that would be Bourbon (Base), Sweet Vermouth (Modifier), Aromatic Bitters (Flavoring).
Such a strong core couldn’t possibly be subject to change can it? Oh, why yes it can! In fact it already has. In the late 1800’s a Manhattan would actually have been served with American Rye instead of Bourbon. Then there is the Perfect Manhattan, which sees the Vermouth portion split between Sweet and Dry Vermouth. So evolution in Manhattans is nothing new!
Today we have all manner of variations from different bitters like cherry, chocolate, or orange, to vermouth being replaced with amaro. There are even barrel aged Manhattans!
So can we change the Manhattan some more? Clearly, the answer is yes!
If we change it too much will it still be considered a Manhattan? Let’s find out!!
If you, like me, are ready to explore some new directions with your cocktails here are a few options:
Cognac – Share some “base” ratio with Cognac. If you like a 3:1 (Base:Modifier) ratio, try 2 parts Bourbon, 1 part cognac, and 1 part Vermouth. The Cognac will add a surprising level of body/texture as well as a new layer of sweetness not typically delivered. Hine Cognac has been my choice recently.
Peated Scotch – Compass Box Glasgow Blend (PV Barrel pick) used in the same way as Cognac mentioned above can elevate your Manhattan with its mild smokiness and dried fruit sweetness. Cherry bitters work well in this!
HEAVILY Peated Scotch – Got a bottle of Laphroaig, Ardbeg, Lagavulin, etc? Try pouring a small amount in your favorite cocktail glass, swirl it around to coat the glass entirely. Now drink it! Pour in your cocktail and enjoy the traces of brine and smoke!
Fruit Liquors – Bourbon and orange can go very well together. So naturally adding some orange bitters is great! But if we split the Modifier between Vermouth and Don Ciccio & Figli Mandarinetto (made with Mandarian oranges) the result is running our cocktail dangerously close to an Old Fashioned! So what? Drink what you like!
At the end of the day, if you find yourself mixing the same drink every night, branch out. Experiment. Don’t be afraid to “Spring Mix” it up!
For the past 10 years I have the “Whiskey Guy” at Passion Vines Wine and Spirit Company. What started as an interest, grew into a hobby, and is now a creative outlet. When you begin to see the artistry and passion that gets put into these products it’s hard not to feel the same way towards the experience. I never consider myself an expert when it comes to anything, but I do have an appetite for learning, and am willing to share everything I discover with anyone who will listen!
