April 29, 2020

When you want a whisky cocktail — (and when don't you want a whisky cocktail?) — the Manhattan has to be the undisputed champion of bar orders and home mixology alike. For me, the Old Fashioned is a close second, but unless I have fresh citrus, I'm reaching for the vermouth.

But sometimes, you need a change of pace while staying in your comfort zone. During a recent exploration of Port wine, I discovered the Bar Drake Manhattan, which uses Port instead of vermouth to sweeten the drink — but still with something boozy, of course.

Making the drink #

Pour the following over a generous amount of ice in a cocktail shaker or glass:

• 1.5 shots of whisky
• 0.75 shot of Ruby or Tawny Port
• A "bar spoon" of maple syrup - probably a teaspoon or two
• A couple dashes of Peychaud's bitters (or whatever kind you prefer)

Stir generously for at least 30 seconds. A bar spoon is ideal, but I've used the handle of a wooden spoon in a pinch.

Strain into your favorite rocks tumbler and enjoy responsibly!