Campfire Manhattan Recipe
Graham cracker infused rye, Cocchi di Torino, Averna, chocolate bitters, Laphroaig mist
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Ingredients
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Cocktail
Infusion (makes about 8–10 oz infused rye)
Mist / Finishing
Method
Infusion (advance step — 2–6 hours)
Make the graham cracker–infused rye
Place 8 oz rye whiskey in a clean, sealable jar. Add 1 oz broken graham crackers. Seal and gently roll or shake to submerge crackers. Let infuse at room temperature for 2 hours, tasting every 30 minutes; for a pronounced graham note aim for 2–3 hours, for stronger flavor up to 6 hours. When desired flavor is reached, strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove solids. Reserve infused rye chilled or at room temperature. This yields roughly 8 oz infused rye — use 2 oz per cocktail and keep the rest refrigerated up to 2 weeks.
Cocktail assembly
Chill a rocks glass by filling it with ice water while you build the cocktail.
Fill a mixing glass with plenty of ice to properly chill and dilute the drink.
Measure and pour 2 oz graham cracker–infused rye, 0.75 oz Cocchi di Torino, and 0.5 oz Averna into the mixing glass.
Add 2 dashes chocolate bitters to the mixing glass.
Stir the mixture briskly for 30–45 seconds (about 20–30 revolutions) until well chilled and slightly diluted — the drink should register around 18°F to 22°F (-8°C to -6°C) on the surface if you use a cocktail thermometer, or appear properly satin-chilled.
Dump the ice water from the chilled rocks glass and strain the stirred cocktail over a single large ice cube into the glass.
Garnish with one brandied cherry placed on a pick and rested on the cube or dropped into the glass.
Finishing mist
Pour 0.25 oz Laphroaig into a small atomizer or mister (a clean perfume-style atomizer or a dedicated spirit mister works well). If you do not have an atomizer, pour the Laphroaig into a small measuring spoon for a controlled pour and hold it high above the glass to let a faint vapor settle — but an atomizer gives the best effect.
Give one short pump or two light mists over the surface of the cocktail from about 6–8 inches away to impart a subtle peaty smoke aroma without overpowering the drink. Do not soak the cocktail; the mist should be aromatic only.
Serve immediately so the smoky top note is pronounced when the drink is presented.