Until very recently, I thought I didn’t like vermouth, so I don’t know much about the Manhattan. What better reason to try it out!
I grabbed the rye and vermouth that I had on hand – Rittenhouse and Martini & Rossi dry vermouth respectively – and went from there. I don’t have an orange bitters, so angostura was the default choice there.
2 oz rye (Rittenhouse) 1 oz dry vermouth (Martini & Rossi) 1/4 oz cinnamon/clove/allspice syrup 8 drops Angostura bitters Stir with ice until chilled. Serve in a cocktail glass.
On their own, these ingredients were too sharp and lacked warmth. I blame the dry vermouth. To restore the missing warmth and sweetness, I reached for a spiced simple syrup I had in the fridge, which I made a few weeks ago with the leftover mulling spices from the last time we had spiced cider.
The cinnamon does add warmth and sweetness, but I still feel like this is missing a “middle note”, and I wasn’t sure where else to take it. Nonetheless, the top and bottom notes are nicely balanced, and so I’m proud of this one!
This warm, spicy Manhattan variant is henceforth called the “Alphabet City”, named after the neighborhood I am currently residing in.