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Easy Cocktails: The Smoked Manhattan, Perfect for a Chili Party

Anthony DeSerio's Hickory smoked Manhattan
Photos: Anthony DeSerio

We know beer goes well with chili, but guess what will make a spoonful of chili get up and dance…bourbon! Even better — a Smoked Manhattan, combining bourbon with sweet vermouth, a little rye and bitters, served over ice. When we asked our chief cocktail contributor Anthony DeSerio to create something that would be the ideal pairing with beef, tomatoes, chili powder, and spices — in any combination — within an hour he’d invented this fabulous cocktail. One sip after a taste of Chris Prosperi’s chili and let me tell you…it’s smokin.’ — FM

 

Anthony DeSerio's Hickory Smoked Manhattan
Smoked Hickory Manhattan
Votes: 24
Rating: 3.5
You:
Rate this recipe!
Print Recipe
The smoked hickory Manhattan is actually a hickory smoked glass.  Hickory boards/planks are available at local kitchen stores or online.  Here's how to smoke the glass: Hold a Brule torch to the board far enough away to get it red hot and smoking.  To capture the smoke, just place the glass over the smoking spot while assembling the cocktail.
  • Coursecocktail
Servings
1 cocktail
Servings
1 cocktail
Anthony DeSerio's Hickory Smoked Manhattan
Smoked Hickory Manhattan
Votes: 24
Rating: 3.5
You:
Rate this recipe!
Print Recipe
The smoked hickory Manhattan is actually a hickory smoked glass.  Hickory boards/planks are available at local kitchen stores or online.  Here's how to smoke the glass: Hold a Brule torch to the board far enough away to get it red hot and smoking.  To capture the smoke, just place the glass over the smoking spot while assembling the cocktail.
  • Coursecocktail
Servings
1 cocktail
Servings
1 cocktail
Ingredients
  • 3 oz. rye whiskey (Chris also smoked a Rittenhouse rye for the show)
  • 1 oz. Carpano Antica Formula sweet vermouth
  • 3- 4 dashes Angostura bitters
Servings: cocktail
Instructions
  1. In a mixing glass, combine the above ingredients and add ice. Stir (never shake a Manhattan) and strain into your smoked glass.
  2. Garnish with an orange zest.

Reader Interactions

Comments

  1. Peter says

    January 12, 2016 at 12:13 pm

    Is it carpene or carpano antica vermouth? Thx!

    Reply »
    • Faith Middleton says

      January 14, 2016 at 7:36 pm

      Carpene, and it’s terrific!
      Cheers,
      Faith

      Reply »
      • Steve says

        June 12, 2020 at 10:45 pm

        Thinking it’s actually carano antica….🙂

        Reply »
        • Robyn Doyon-Aitken says

          June 15, 2020 at 9:37 pm

          Thanks!

          Reply »
  2. Jimmy Rogers says

    May 9, 2016 at 5:46 pm

    Very excited to try this. Does the heat from the plank damage the surface of the bar where you’re heating it up? Please advise, and thank you!

    Reply »
    • Robyn Doyon-Aitken says

      May 9, 2016 at 11:07 pm

      It shouldn’t. But, whenever you’re dealing with smoke and fire, common sense rules the day. Be cautious; treat a hot plank as you would a hot pan.

      Reply »
  3. David says

    February 27, 2017 at 4:33 pm

    How many times can one side of a plank be used?

    Reply »
    • Robyn Doyon-Aitken says

      March 2, 2017 at 4:11 pm

      You can use a plank more than once, but move to a fresh (unblackened) part of the wood each time until you run out of “unsmoked” spots. Make sense?

      Reply »
  4. Ron Held says

    December 16, 2019 at 12:01 pm

    Can a cedar plank be used?

    Reply »
    • Robyn Doyon-Aitken says

      December 18, 2019 at 10:10 am

      I’m not sure, Ron; we used a hickory plank to flavor our glass with smoke. I’m not sure cedar would impart a pleasant smoky flavor, but if you’re looking for alternatives to hickory, I’ve seen quite a few cocktails infused with smoke from oak, pecan, cherrywood chips, applewood chips, or maple (usually a plank, as we did with the hickory). You could also gather smoke for your glass simply by burning a bit of rosemary (no planks necessary!). . .but do be careful when flames and smoke are involved, of course.

      Reply »

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