Smoked Rye Manhattan Recipe

Make syrup

Combine 0.5 cup water, 0.5 cup granulated sugar and 0.5 cup dried hibiscus flowers in a small saucepan. Heat gently over medium until sugar dissolves, stirring occasionally, then bring to a low simmer for 2 minutes to extract color and flavor. Remove from heat and let steep 15 minutes. Strain through a fine mesh sieve or cheesecloth into a clean container, pressing solids to extract liquid. Cool completely. Yields about 6 oz. Store refrigerated up to 2 weeks.

Prepare glass

Chill a rocks glass briefly. Run a grapefruit slice around the rim where you want the salt to adhere, then dip that area lightly into black lava salt to create a small salted accent. Set glass aside.

Build and smoke (optional)

If you have a smoking gun: add the large ice cube to the prepared rocks glass and set aside. In a mixing glass filled with ice combine 2 oz rye whiskey, 0.5 oz B&B El Mayor (or amaro), 0.25 oz Nonino L’Aperitivo, 0.5 oz hibiscus simple syrup and 2 dashes Angostura bitters. Stir 20–30 seconds until well chilled and slightly diluted. Strain the cocktail into the prepared rocks glass over the large ice cube. Place a smoking dome or invert a mixing glass over the glass and introduce smoke (applewood or cherry) for 10–20 seconds, then trap the smoke for 30–45 seconds before removing for serving. If you don't smoke, simply proceed to the next step.

Finish

Top the cocktail with 2 oz chilled Fever-Tree Sparkling Pink Grapefruit poured gently to preserve bubbles. Garnish with the thin grapefruit slice floated or clipped to the glass rim. Serve immediately on the rocks.

Adjust hibiscus syrup to taste — more for brighter floral sweetness. The B&B El Mayor and Nonino L’Aperitivo add bitter-sweet complexity; substitute similar amaro and aperitivo liqueurs in equivalent quantities if needed. The black lava salt is used sparingly to add visual contrast and a mineral pop.