This is a lovely variation on a manhattan, substituting sweet vermouth for coffee liqueur. The orange bitters and the smoked orange peel provide a delicate smokey orange accent that contrasts with the coffee liqueur and highlight the whiskey. I am usually a fan of a good manhattan cocktail, and I must confess that I like this one better. It is more interesting, more complex. This is the kind of cocktail I would order in a nice bar or at a fancy restaurant.
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AuthorCedricCategoryCoffee drink recipesDifficultyIntermediatePour the simple syrup, the bitters, the coffee liqueur, and the whiskey in a mixing glass filled with ice
Stir with a bar spoon until the glass becomes cold (typically 30 turns)
Strain in a cocktail glass
Peel an orange coin and let it smoke with a lighter for a few seconds above the glass. Do not let it burn your hand. When it starts smoking (but before it catches fire) drop it into the glass
Notes:
I would recommend using a high-proof rye whiskey. My go-to whiskey for cocktails is Rittenhouse 100, a 100 proof rye (50% ABV) that usually works great in a manhattan or an old fashion. It is also delicious with bourbon, like Russell's Reserve. Still, I find the rye slightly more interesting and complex, with the rye spiciness contrasting with the sweetness of the coffee liqueur.
Big thank you to Difford's guide for sharing this fabulous recipe.
Ingredients
Directions
Pour the simple syrup, the bitters, the coffee liqueur, and the whiskey in a mixing glass filled with ice
Stir with a bar spoon until the glass becomes cold (typically 30 turns)
Strain in a cocktail glass
Peel an orange coin and let it smoke with a lighter for a few seconds above the glass. Do not let it burn your hand. When it starts smoking (but before it catches fire) drop it into the glass
