Nick Fauchald
October 22, 2007

I’ve begun monkeying around with my favorite new fall ingredient: cider syrup, a 50-50 blend of apple cider and pure maple syrup made by the geniuses at Wood’s Cider Mill in Vermont. Aside from being a great sweet-tart topping for ice cream, French toast and pancakes, it also makes a fine addition to savory sauces (cider syrup + duck stock), compound butters (apple-maple-walnut) and, now, cocktails.

Vermont Manhattan
Makes 1 drink
2 ounces bourbon or rye whiskey
1/2 ounce sweet vermouth
1/2 ounce Wood’s Cider Syrup
1 dash Angostura bitters
Apple slice, for garnish

Fill a cocktail shaker with ice. Add the bourbon, vermouth, cider syrup and angostura and stir for 20 seconds. Strain into a chilled cocktail glass and garnish with the apple slice.

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