Charred Manhattan Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer, or fill with ice water while you prepare the cocktail to ensure it is well chilled.

Gather and measure all spirits, bitters, garnishes, and smoking materials so the finishing smoke and flamed peel can be done quickly.

Combine ingredients

In a mixing glass, add 2 oz Maker's Mark 46 Bourbon, 0.5 oz Punt e Mes, 0.5 oz Averna Amaro, 2 dashes black walnut bitters and 1 dash Angostura bitters.

Stir

Fill the mixing glass with large ice, then stir gently and steadily for 30–45 seconds (or until the outside of the mixing glass is frosty and the cocktail is well-chilled and slightly diluted). The goal is to fully integrate and slightly dilute the spirit-forward blend without over-diluting.

Prepare glass

Dump the ice or water from the chilled coupe/Nick & Nora and, if desired, briefly run the torch over the inside rim to warm then cool it (optional).

Strain

Double-strain (or fine-strain if using crushed ice) the stirred mixture into the chilled glass using a julep or Hawthorne strainer and a fine mesh strainer to remove any small shards of ice.

Produce smoke

Place the coupe on a stable surface. Ignite the oak or hickory wood chip with the torch or lighter until it smolders and produces smoke. If using charred orange peel instead of wood, hold the peel over an open flame until its oils flare and char slightly.

Invert a mixing glass or cloche over the smoking chip (or quickly cover the coupe with the smoking device) to capture the smoke. Allow the smoke to saturate the vessel for 10–20 seconds for a pronounced effect, or 5–10 seconds for a lighter note.

Uncover & garnish

Remove the cloche or mixing glass to release the smoke toward the cocktail, then express the flamed orange peel: hold the peel (pith side to your palm) about 2–3 inches above the drink and quickly squeeze/press it so the oils spray and briefly flame over the surface, then rub the peel on the rim and drop it into the glass. Finally, gently place the Luxardo/brandied cherry on a pick and rest it in the drink.

For an extra char note, briefly pass the torch quickly over the top of the drink surface from a safe distance to caramelize a faint layer of the expressed orange oils (optional — use care).

Present immediately while the smoke aroma is still noticeable. Sip slowly to enjoy the interplay of Maker's Mark 46 spice, Punt e Mes bitterness, Averna’s herbal sweetness, and the black-walnut/Angostura bitters with the charred orange and smoke.