Manhattan, the borough, is the center of the universe for millions of people. So, they like to think of that area when they drink a Manhattan, the cocktail.
I confess that, having lived in most parts of New York State throughout my life but never in Manhattan, I love visiting there and I love drinking the cocktail. Most people who know me know I’m a Manhattan-sipping kind of guy.
However, after attending a trade-only seminar in Saratoga Springs on the state’s emerging craft-distilling scene, it occurred to me to jump on the “Pride of New York” bandwagon that promotes state-produced food and drink to come up with my own cocktail using only Upstate ingredients. Because some people like a bourbon Manhattan and others a rye version, I’ve allowed the selection of either one to fit the individual taste.
The ingredients come from the Hudson Valley or the Finger Lakes, plus Rochester and the cherry orchards of the Capital Region. Truly inclusive.
THE UPSTATE MANHATTAN
3 parts McKenzie Rye Whiskey or Tuthilltown Baby Bourbon
1 part Warwick Valley Sour Cherry Cordial
2 dashes Fee Brothers Old Fashioned Aromatic Bitters
1 Montmorency cherry
Put whiskey, sour cherry cordial and fresh ice cubes in a cocktail shaker. Stir several times, then add bitters.
Stir vigorously to chill the mixture, then strain into a chilled cocktail glass. Garnish with Montmorency cherry. If not in season, you may use a traditional maraschino cherry.
(For a tangier cocktail, substitute Fee Brothers Rhubarb Bitters.)
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