Winter Manhattan Sour Recipe
Templeton Rye, Forget-Me-Not Vermouth, Black Walnut Bitters.
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Ingredients
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Cocktail
Garnish & Serve
Method
Cocktail
- 1
Prepare and Dry Shake
If using egg white: in a cocktail shaker combine 2 oz Templeton Rye, 0.75 oz Forget-Me-Not sweet vermouth, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 1 egg white, and 3 dashes black walnut bitters (plus 1 dash Angostura if desired). Seal the shaker and dry shake (no ice) vigorously for 15–20 seconds to emulsify and build a silky foam.
- 2
Wet Shake
Add a large handful of ice to the shaker (enough to chill quickly) and shake vigorously for an additional 12–15 seconds until the exterior of the shaker becomes very cold and the mixture is well chilled and slightly diluted.
- 3
Strain
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass. Double-straining removes any ice shards and creates a smooth finish. If you prefer the drink on the rocks, strain over fresh large ice in a rocks glass.
Garnish & Serve
- 4
Express the orange peel over the surface of the cocktail by holding it peel-side down above the glass and giving it a good twist to release oils, then rub the peel around the rim and drop it into the drink or discard, per preference.
- 5
Float a Luxardo or brandied cherry on the foam (or place it on a cocktail pick and rest on the glass). Add 1–2 additional drops of black walnut bitters on the foam for aroma and a decorative marbling effect.
- 6
Serve immediately. If served neat in a coupe, enjoy as a sippable cocktail; if served over ice in a rocks glass, the larger cube will keep it chilled with slower dilution.