Apple Cider Manhattan

Ingredients

• ●2 oz (60 ml) rye whiskey (Rittenhouse, Bulleit Rye, or Sazerac)
• ●1 oz (30 ml) sweet vermouth (Carpano Antica or Cocchi di Torino)
• ●½ oz (15 ml) Apple Cider Reduction (see below)
• ●2 dashes Angostura bitters
• ●1 dash aromatic or walnut bitters (optional)
• ●Ice (for stirring)
• ●Thin apple slice or brandied cherry, for garnish
• ●Cinnamon stick (optional garnish)
• ●*For the apple cider reduction:**
• ●2 cups (480 ml) fresh, unfiltered apple cider
• ●1 cinnamon stick
• ●3 whole cloves
• ●1 star anise

Method

1. *Make the cider reduction.** Combine the cider, cinnamon stick, cloves, and star anise in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until reduced to about ½ cup (120 ml) — this takes 12-15 minutes. The consistency should be slightly syrupy. Strain out the spices and let cool completely. This makes enough for about 8 cocktails.
2. **Combine.** In a mixing glass, add the rye, sweet vermouth, cider reduction, and bitters.
3. **Stir.** Fill the mixing glass with ice and stir for 30 seconds — long, smooth strokes. Manhattans are never shaken; you want silky, not frothy.
4. **Strain** into a chilled coupe glass.
5. **Garnish** with a thin apple slice floated on the surface, or a brandied cherry dropped to the bottom. Rest a cinnamon stick across the rim if you want the aroma.
6. *Variations:**
7. **Classic Manhattan:** Omit the cider reduction. 2 oz rye, 1 oz sweet vermouth, 2 dashes Angostura, cherry garnish.
8. **Smoked Apple Manhattan:** Smoke the glass before pouring (using a cocktail smoker or by torching a cinnamon stick and trapping the smoke in an inverted glass).
9. **Perfect Manhattan:** Replace the sweet vermouth with ½ oz sweet and ½ oz dry vermouth. Omit the cider reduction. Garnish with a lemon twist.
10. *Storage:** Apple cider reduction keeps refrigerated for 2 weeks. It may gel slightly — warm gently to re-liquefy.