Tuesday, October 20, 2020

Smoked Manhattan


Plenty of Fall cocktails used to come smoked for the patrons who liked that scent on their drinks. Places went through a lot of trouble to buy wood chips or cedar planks to fire and trap smoke in the glass. Some went even farther: building tiny smokers behind the bar to smoke a finished cocktail in a glass chamber for all to see. It used to be a real to-do!

Not anymore. At least not anywhere around here. Of course you can smoke your own drink, but MurLarkey makes it much easier for you with their Smokehouse whiskey. It is bacon smoked and packed with oaked whiskey flavor and a corn mash finish. It's a little intense on its own and needs sweet vermouth and a traditional bourbon or rye to round it out. The smoke is still heady and delicious, while the dry cocktail has spiciness and depth.

  • 2 oz. bourbon or rye (Virginia Gentleman used)
  • 1/2 oz. (or more to taste) MurLarkey Smokehouse whiskey
  • 1/2 oz. sweet vermouth (Cocchi di Torino used)
  • dash Peychaud's bitters
  • maraschino cherry
Combine spirits in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Drop the cherry in and enjoy!

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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com