The Dinner Conversation

Wednesday, January 9, 2013

Cocktail Recipe: Rocky Mountain High Manhattan

When our Mixologist, Wayne Temple, walked into the office today, I didn't give him a chance to speak. I told him I wanted a new recipe each week that I could share on The Dinner Conversation.

I watch Wayne make amazing cocktails every day and I thought it would be cool to share some recipes that you can try at home.

Wayne started the Cocktail Recipe series off with a simple one. The Rocky Mountain High Manhattan. This Manhattan features Breckenridge Bourbon, a petite sirah, and some hints of chocolate.

A classic Manhattan usually consists of whiskey, a sweet vermouth, and bitters. The types of whiskeys used in a Manhattan are Rye, Canadian or blended, bourbon, or Tennessee whiskeys. If you use Scotch whisky, sweet vermouth, and bitters, then the drink is called a Rob Roy.

The classic Manhattan is usually stirred with ice and then strained into a Martini glass. It can also be served over ice in an Old Fashioned (low ball) glass.

While its origins are a bit hazy most people say that the Manhattan was first created at the Manhattan Club in New York city. The cocktail is said to have been created by Dr. Iain Marshall (what a great title for the creator of a classic drink to have) for a banquet hosted by Jennie Jerome (also known as Lady Randolph Churchill, mother of Winston Churchill) in honor of presidential candidate Samuel J Tilden. The banquet was such a success that people who attended the banquet began to ask for the cocktail they were served that night by the name of the club.

"I want the Manhattan cocktail."

But there's one problem. Lady Randolph Churchill would have been pregnant and in France at the time of the banquet so the story is most likely untrue, but it is a good one.

While the original Manhattan cocktail was a mix of American whiskey, Italian vermouth, and Angostura  bitters, Wayne Temple changes things up a little bit.

Breckenridge Bourbon comes from Breckenridge, Colorado, a town better known for its skiing than for making bourbon. However, this small batch distillery uses snowmelt water to give its bourbon a unique taste.

He also uses California Green Truck Petite Sirah from Red Truck Wines in the place of sweet vermouth. This Mendocino county, California wine is made from organic grapes.

Then he adds Fee Brothers Aztec Chocolate Bitters. Fee Brothers has been making bitters since 1864. While bitters are always a must have at any bar, a selection of Fee Brothers flavored bitters helps to add multiple depths of flavor, making your cocktails unique.

Finally, he garnishes the drink with a brandied cherry. This is a simple process that adds that little something special to your garnish. Put a handful of cherries in a mason jar and cover the cherries with brandy. Let them soak for at least 24 hours. The longer they soak, the more the tastes mingle.

We have seen a growing trend amongst men in Macon to ask for a drink to be served in a rocks glass that is usually served in a Martini glass. It seems more men see the Martini glass as feminine because of all the flavored martinis that are served now a days. However, this is all a matter of taste.

Temple decided to serve this creation in a rocks glass since Breckenridge Distillery was kind enough to send Dovetail a case of really cool rocks glasses with their logo on it.

Wayne Temple's Rocky Mountain High Manhattan
(Serves one)
2oz Breckenridge Bourbon
1oz Green Truck Petite Sirah
6 dashes of Fee Brothers Aztec Chocolate Bitters
Garnished with a brandied cherry

Add the bourbon, petite sirah, and bitters to your shaker with ice. Shake vigorously. Strain into glass. Garnish with cherry.

It's as simple as that. Now all you have to do is enjoy and start a good conversation with your guests.


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