Drink of the Week: Tequila Manhattan

I really like Cocchi, a sweet vermouth from Italy. It’s made using a Moscato wine base that’s then infused with herbs and spices, including gentian, cinchona bark and bitter orange peels. The result is a fruity, raisiny and spicy vermouth, with a touch of bitterness. I learned all this during a crash course in “vermouth vs. amaro” several weeks ago, and now I have the difficult job of trying out recipes that showcase each.

Cocchi Vermouth di Torino is a high-quality sweet vermouth from Italy.

Cocchi Vermouth di Torino is a high-quality sweet vermouth from Italy.

First up: the Cocchi vermouth. Why not use it to make a Tequila Manhattan, a twist on the classic cocktail? When you add a bit of jalapeño syrup for smoky sweetness, and a dash of orange bitters to keep its edge, you have the makings of something spirit-forward, but smooth and round. I like-y.

Smooth tequila and sweet vermouth combine in this spirit forward sip that's a twist on a traditional Manhattan.

Smooth tequila and sweet vermouth combine in this twist on a traditional Manhattan.

Tequila Manhattan

  • 1-1/2 oz reposado tequila (I used Rocado)
  • 1/2 oz Cocchi Storico Vermouth di Torino
  • 1 tsp. jalapeño simple syrup*
  • Dash orange bitters
  • Orange zest

Method: Combine tequila, vermouth, jalapeño syrup and bitters in a mixing glass with ice. Stir for about 20 seconds. Strain into a rocks glass over a large ice ball (optional). Squeeze in orange zest, rim glass with orange peel and drop in.

*Jalapeño simple syrup

  • 1 cup water
  • 1 cup sugar
  • 1 jalapeño, cut into chunks

Method: Combine sugar and water and heat until sugar is dissolved. Add jalapeño and simmer for about 10 minutes. Remove and let cool. Strain out jalapeño and store syrup in a sealed container in the refrigerator for up to one week.

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