This Manhattan-inspired ale, made in conjunction with whiskey-focused bar Longman & Eagle, is particularly exciting. It’s made with cherries, corn in the mash and faux “bitters.” It’s then aged for 18 months in three different rye whiskey barrels (Rittenhouse, Willett and Dad’s Hat Vermouth-Finished Rye). This one might please both beer and whiskey lovers, with its dried sour cherry aroma, malty palate and long, chocolaty finish. It’s especially enjoyable on the rocks with a curl of lemon peel. You know, like a classic Manhattan.
- 2 ounces rye whiskey (or Bourbon if preferred)
- 1 ounce sweet vermouth
- 2 dashes Angostura bitters
- Brandied cherry (for garnish)
In mixing glass, stir all ingredients, except garnish, with ice. Strain into coupe glass. Garnish with brandied cherry.