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
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.