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Sunday Afternoon Cocktail: The Aged Manhattan

I consider the Manhattan to be the finest of cocktails. It is adaptable and appeals to both genders. It has a balance of spice and sweetness. A product of the 1870s, it has all sorts of variations and unique iterations. So I wanted to share with you all the incredible creation I’m enjoying this Sunday afternoon, an adaptation of a recipe from Charleston’s own Husk, one of the best restaurants in the country.

Husk’s bar serves an aged Manhattan which is one of the best I’ve ever had. You can see the recipe here, though it changes with the seasons and is typically aged for about three months. I endeavored to create my own version of it at home with some success. You can order a barrel from many sources, but this is the one my loved ones used for me. The recipe I deployed is as follows, and will only require a few orders from the local liquor source:

  • Bulleit Rye (2 bottles)

  • Wild Turkey Rye (1 bottle)
  • Pendleton Rye (Canadian: 1 bottle)
  • Applejack (half bottle)
  • B&B (half bottle)
  • Carpano Antica vermouth (half bottle)
  • Baked Apple Bitters (3 oz)
  • Old Fashioned Aromatic (3 oz)
  • Cinnamon Stick

Mix in a large pitcher, let steep overnight, pour into barrel, wait two to three months. Uncork, stir with ice, strain. Garnish with a real cherry.

It is, I assure you, wonderful.

  1. Severely Ltd.

    How long does that last? No, not how long until you’ve drank it all, I won’t pry. But how long does it remain drinkable?

  2. MFQuinn

    Saturday evening is Manhattan Night at our house.  This would add an interesting spin on the whole experience.  Thanks, Ben!

  3. Mojolaw1

    Good stuff!

  4. Bassett and Wilson

    I am Headed to charleston this winter any other bar/restaurant suggestions? Thanks.

  5. Erik B

    I greatly enjoy my Manhattans and will have to try this recipe. Though I may use Forty Creek Select instead of Pendleton. I find it adds a little more smoke and spice to the drink.

  6. Ben Domenech
    C
    Bassett and Wilson: I am Headed to charleston this winter any other bar/restaurant suggestions? Thanks. · 32 minutes ago

    McCrady’s, Fig, Slightly North of Broad, Alluette’s, High Cotton, Gin Joint.

  7. Indaba

    Looks lovely. Since Toronto has been in the Zambian biospheretemperature zone for the past two weeks, the cocktail is The Beach House, light, South African wine, also light on the wallet. So far, Mr. Indaba has resisted the wine by The Bachelor, Epilogue. Maybe next week I will be able to convince him!

  8. Foxfier

    When I was a kid, I was promised a “bar guide” as my wedding gift.  (Yeah, I was a geek, then, too.)  It’s now in my house… I need to scan and share it.  From the 40s, it has things like how to deal with punching out punks…but in polite language, from memory.

  9. Slaw Dawg

    Husk is in the top (3) three meals I have ever eaten.  It is difficult to get a reservation, but you don’t need one – at least in the warm months.  Take advantage of the walk-up seating.  It will give you an hour, or so, to spend at the bar, which is next door in a restored carriage house.  There you may enjoy the above mentioned Manhattan (and for your lady friend, a Carriage Punch ). The walk-up tables are on the second floor porch, best seat in the house.

    (In case the irony hits you, despite the pen name, I consider myself a reasonablly sophisticated diner.)

    Ben Domenech

    Bassett and Wilson: I am Headed to charleston this winter any other bar/restaurant suggestions? Thanks. · 32 minutes ago

    McCrady’s, Fig, Slightly North of Broad, Alluette’s, High Cotton, Gin Joint. · 14 hours ago

    To this list I would add Hank’s, for seafood, and Kaminsky’s, for desert.  

  10. She

    My stepdaughter ate at Husk a month or so ago. She absolutely loved it.

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