Black Walnut Manhattan
I love a good craft cocktail, but with three youngins running around, there’s not much time to craft chicken tenders, let alone a cocktail. When I need (I mean want) a cocktail, it has to be pretty straight forward: ice, liquor, a dash of this or that, and cheers, it’s happy hour! My cocktails are dictated by the seasons, so when temps drop, there’s nothing that I like better than sipping a Manhattan. I changed up the bitters for this one, and felt pretty ‘crafty’ with the quick swap. The Fee Brothers Black Walnut Bitters adds a subltle warm, buttery nuttiness, to this smooth, oakey classic cocktail.
When it comes to snacking at cocktail hour, we so often think of cheese and wine as the perfect pairing. But I tell you, the cheeses that I grabbed to accompany my Manhattan opened my eyes, and palate, to a new world of cheese pairing. If bourbon is not your jam, that’s ok. Grab a bottle of your favorite spirit, ‘craft’ a cocktail, and come in to find your perfect cheese pairing. We are up for the challenge!
Curdis Cooks: Black Walnut Manhattan
2 ounces bourbon whiskey
1/2 ounce sweet vermouth*
1/2 teaspoon black walnut bitters*
Luxardo marischino cherries*
L’Amuse Signature Gouda (aged cow’s milk, NLD)*
Rollright (washed rind cow’s milk, UK)*
Invierno (sheep and cow’s milk, VT)*
Lay cheeses out on a platter at least one hour before cocktails commence.
Fill a glass or shaker with ice. Pour whiskey, vermouth and bitters over ice and stir for 30-45 seconds to incorporate and chill the ingredients.
Strain into a martini glass, or serve over the rocks in a highball glass. Garnish with a cherry, or two. Cheers!
*Starred products we carry at the shop.