Mulled manhattan
Cocktails
Armenian cuisine
One of our favorite local watering holes serves a great manhattenesque cocktail that is extra spicy. I reproduce those warm fall flavors by making a simple syrup that is steeped with mulling spices. This is best when your syrup is fresh as it loses a little potency over time, but will easily keep in the fridge a few weeks without losing too much flavor. Luckily it is a cinch to make and you can have a cocktail in your hand within thirty minutes.
<br />You can also use to make any of your favorite hot winter beverages by adding to cider, strong black tea or coffee, a toddy or hot chocolate (especially nice in white hot chocolate). And when the warm weather finally comes back, mix to taste with sparkling water and a wedge of orange for a nice homemade soda.
<br />On a side note, I know many will say a Manhattan must be made with Rye. I find drinking rye to be a dangerous slippery slope, and it often makes me think that I am not only incredibly witty but definitely up for more rounds than is prudent. So for home cocktailing, I stick to bourbon to ensure that I can get out of bed the next day. If you have a stronger constitution, go for the Rye and send me all your best hangover cures!
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