When the weather is frightfully cold, there's nothing quite like a potent and flavorful cocktail to warm the soul. Here, Jason Schiffer, the owner of 320 Main in Seal Beach, shows us how to make the Maple Manhattan, a combination of whiskey, maple syrup, and punt e mes.View Transcript »
I'm going to make you a Maple Manhattan. One of my favorite winter drinks, because it's a very smooth bourbon-forward cocktail with hints of spice and maple. This is a great cocktail for people that want to get into bourbon. I'm going to use two ounces of Bulleit Burboun, about a quarter of an ounce of Punt e Mes, just a dash of Fee Brothers Whiskey-aged Bitters, another quarter of an ounce 100% maple syrup. Start with your tin about 3/4 of the way full with big chunky ice. Then we're going to add 2 ounces of the Bulleit Bourbon, a quarter of an ounce Punt e Mes, a sweet vermouth. So if you're using the jigger, on the half ounce side, about three quarters of the way to the top. Just a quick dash Fee Brothers Whiskey Barrel-aged Bitters. A little bit hard to find, but you can order it on the internet. It really balances the cocktail and pulls everything together. And I'm just going to use about a quarter of an ounce100 % maple syrup. I don't want it to be too sweet. Now we grab our cheater tin. You want to shake it until there's frost on the outside of the tin-that's perfectly shaken I'm going to use two strainers; the traditional Hawthorne strainer and a fine mesh strainer. This is going to take away all those little bits of iced. You don't want that's diluted. If you can see what I'm talking about. Garnish with a Marasca cherry, and there you are. Maple Manhattan. A classic cocktail, with a little bit of a winter twist.