Manhattan Nevada Recipe
made with Old Forrester 100, peach, dry vermouth and smoke
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Ingredients
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Cocktail
Optional Smoke
Method
Cocktail
- 1
- 2
Combine ingredients
In a mixing glass, add 2 oz Old Forester 100, 0.5 oz peach liqueur (or peach syrup), 0.5 oz dry vermouth and 2 dashes Angostura bitters.
- 3
Add ice and stir
Fill the mixing glass with plenty of ice. Stir gently for 20–30 seconds (about 20–30 steady revolutions) until the mixture is well chilled and slightly diluted.
- 4
Prepare glass
Discard ice water from the chilled serving glass and strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora using a julep or Hawthorne strainer.
- 5
Garnish
Express the oils from a peach twist over the surface of the cocktail, rub the rim briefly with the twist if desired, and drop the twist or a small peach slice into the drink.
Smoke Finish (optional)
- 6
Smoke the glass (method A: glass smoking)
If using smoked wood chips: place the chilled, empty serving glass upside down. Light the wood chip with a lighter or torch until it begins to smolder and produce smoke. Invert the glass over the smoldering chip to capture smoke inside and let it sit for 10–20 seconds. Remove the glass, quickly strain the cocktail into the smoked glass and cap it briefly with the palm of your hand to trap aroma as you set it down before releasing.
- 7
Smoke the cocktail (method B: smoke gun or packet)
If using a smoke gun or a pre-made smoked packet: after pouring the cocktail into the serving glass, introduce smoke into the glass per device instructions and cover the glass for 10–15 seconds to infuse aroma, then remove cover and serve immediately.
- 8
Serve
Serve immediately while the smoke aroma is present. Note: the smoke should be an accent — not overpowering — to complement the peach and dry vermouth with the bold Old Forester 100.