Midnight Manhattan Recipe

1. Combine sugar and water in a small saucepan over medium heat.

2. Add cloves, cinnamon stick, star anise and ginger slices. Stir gently to dissolve sugar.

3. Bring mixture just to a simmer, reduce heat and simmer gently for 5 minutes to infuse spices. Do not boil vigorously.

4. Remove from heat and let steep for 20–30 minutes for stronger flavor.

5. Strain syrup through a fine mesh sieve into a clean container. Discard solids. Cool to room temperature, then refrigerate. Syrup keeps 2 weeks refrigerated.

6. Chill glass

Place a rocks glass or coupe in the freezer for a few minutes, or fill with ice water to chill while preparing the drink.

7. Prepare one large clear ice ball (1.5–2 inch) ahead of time and keep frozen. If you don't have a mold, use a large round ice cube.

8. In a mixing glass filled halfway with ice, pour 2 oz Four Roses Bourbon, 0.5 oz spiced simple syrup, and 0.25 oz Maraska Maraschino liqueur.

9. Add 2 dashes Vanilla Cherry Bark Bitters.

10. Stir the mixture briskly for 20–30 seconds (about 20–30 turns) until well chilled and properly diluted (approximately 15–20% dilution). Use a long-handled bar spoon and reach the sides of the mixing glass for even chilling.

11. Discard ice or water from the chilled serving glass. Place the large ice ball in the glass.

12. Strain the stirred cocktail over the ice ball using a hawthorne or julep strainer into the chilled glass.

13. Garnish with one Luxardo or brandied cherry placed on a pick and rest it atop the ice ball or next to it.

14. Optional: Express the oils of an orange peel over the drink by holding peel skin-side down over the glass and giving a quick squeeze, then rub the peel around the rim and drop it into the drink.

15. Serve immediately. Sip slowly to enjoy the layered flavors as the ice ball melts.