When Andrew Pollard created this Manhattan variation, his objective was “to take a cocktail that’s usually identified as a tough guy’s drink and make it approachable.” He describes The Mayan as “sweet, spicy, boozy and balanced. Every sip feels like a warm hug.” Leftover infused vermouth can be stirred into coffee or poured over vanilla ice cream (any extra chocolate-covered cherries would be good with ice cream, too).
Plus:More Cocktail Recipes and Tips
1 1/2 ounces rye whiskey
1 ounce Amaro Meletti or Amaro Nonino (bittersweet herbal liqueurs)
1/2 ounce Cinnamon-Fig Vermouth (see Note)
2 dashes of Angostura bitters
Pinch of cayenne pepper
3 chocolate-covered cherries dusted with cayenne pepper and cinnamon and
skewered on a pick, for garnish
How to Make It
Fill a pint glass with ice. Add the rye, amaro, Cinnamon-Fig Vermouth, bitters and cayenne pepper and stir well. Strain into a chilled coupe and garnish the drink with the skewered chocolate-covered cherries.
Cinnamon-Fig Vermouth In a jar, combine 7 ounces sweet vermouth with 2 cinnamon sticks, 1/2 cup halved dried Black Mission figs and 1 tablespoon sugar. Refrigerate for 48 hours. Strain the infused vermouth into a clean jar and refrigerate for up to 3 weeks. Makes about 5 ounces.
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