Smoked Cherry Manhattan
This recipe adds an unexpected pop of color and smoky cherry flavor to a classic cocktail.
By Kristin Guy | dinexdesign.com
Prep Time: 2—3 hr.
Cook Time: n/a
Total Time: 2—3 hr.
2 oz. rye whiskey
1 oz. sweet vermouth
1/2 oz. Smoked Cherry Syrup (ingredients and directions below)
3—4 dashes of aromatic bitters
reserved smoked cherries for garnish
Smoked Cherry Syrup Ingredients:
1—2 cups smoking wood chips
2 cups pitted black cherries (fresh or frozen)
1 cup sugar
1 cup water
Smoked Cherry Syrup Directions:
1. Preheat BBQ to medium high heat. Soak smoker wood chips for at least 15 minutes and up to an hour in water or beer.
2. Drain wood chips and place in a tin foil pouch, slightly open.
3. Place pitted cherries in separate tin foil pouch, also slightly open to absorb smoke. If using frozen cherries, make sure to fully thaw and drain any extra liquid before smoking.
4. Place both pouches in the BBQ and let smoke for 30-45 minutes.
5. Add water, sugar and cherries into a saucepan and bring to a boil on medium heat.
6. Let simmer for 30 – 45 minutes until cherries are easily broken down with a fork.
7. Strain all the liquid through a mesh sieve into a bowl and allow to cool before serving. Can store syrup in a sealed sterile container in the refrigerator for up to 2 weeks.
1. Add whiskey, vermouth, smoked cherry syrup and bitters into a cocktail pitcher filled with ice.
2. Stir well and pour into a glass filled with one large ice cube. Garnish with reserved smoked cherries.
3. Optional: For a dramatic presentation, place cocktail under glass cloche and fill vessel with hickory smoke by using a culinary grade smoking gun. Please follow directions per your specific smoking gun for optimal use.