Smoked Manhattan Recipe

Time10m

Serves1

Knob Creek Rye, House Vermouth & Amaro Blend, Bitters Blend - (Served on a king cube in a wood smoked glass)

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Ingredients

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1
Chill and place king cube
Place one large king cube into a rocks glass and set aside in the freezer or chill briefly in the fridge so the glass and ice are cold before smoking. The cube should be ready to accept the cocktail and retain chill.
2
Smoke the glass
Set a smoking rig (handheld smoker or cloche with torch) with about 1/4 cup wood chips (cherry or apple for fruit notes; oak for a heavier smoke). Light the chips until they begin to smolder. Invert the glass over the smoke or capture the smoke inside the glass with the cloche/smoker, allowing the interior to fill. Let it sit 20–30 seconds to absorb smoke, then seal the smoke inside by keeping the glass inverted until you're ready to pour (this yields the 'wood smoked glass' aroma).

3
Combine spirits and bitters
In a mixing glass filled with fresh ice, add 2 oz Knob Creek Rye, 0.75 oz house sweet vermouth, 0.25 oz amaro (house blend), 2 dashes Angostura bitters and 1 dash orange bitters.
4
Stir
Use a bar spoon to stir the mixture briskly for 20–30 seconds (about 30–40 revolutions) until properly chilled and slightly diluted. Aim for a diluted, silky texture and a cold temperature (~10–12°F drop from room temperature).

5
Unveil and strain
Remove the seal or lift the glass to release smoke just before pouring, so you get a pronounced smoky aroma. Using a Hawthorne or julep strainer, double-strain the stirred cocktail into the smoked rocks glass over the prepared king cube.
6
Garnish
Skewer one Luxardo cherry and place it gently on or next to the king cube. Optionally express a strip of orange peel over the drink to add a bright citrus top note, then discard or drop the peel into the glass per preference.
7
Presentation
Serve immediately while the smoke aroma is still pronounced. Advise the guest to take an initial sniff to appreciate the wood-smoked glass aroma before sipping.