Canadian Club "CC" Manhattan Recipe

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 Cocktail

This CC Manhattan recipe is a very fine-tuned variation on the classic Manhattan cocktail that features one of the great Canadian whiskies found on today's market.The cocktail is as simple as most other Manhattans and calls out Canadian Club Classic 12 Year Old as the whisky of choice.

The key to making a great tasting Manhattan with the blends produced in Canada is selecting the right bottle of whiskey and it takes a bottle like CC Classic 12 to really pull it off to perfection. It is a flavorful base that is accented with a small proportion of sweet vermouth and a single dash of Angostura bitters.

Do yourself a favor and mix up this cocktail exactly as written because it really is the best balance for bringing this impressive and rich whiskey into the iconic drink.

What You'll Need

2 ounces Canadian Club Classic 12 Whisky
2/3 ounce sweet vermouth
1 dash Angostura bitters
Maraschino cherry

How to Make It

Pour the ingredients into a cocktail shaker filled with ice.
Shake vigorously.
Strain into a chilled cocktail glass.
Garnish with cherry.

More Tips for Making a Great CC Manhattan

Canadian Club Classic 12 is a premium version of the famous Canadian whisky, Canadian Club. It is aged in re-charred barrels, that has a more pronounced barley character and a fuller body with notes of oak and toffee. It truly is one of the best among the CC Whisky portfolio.

Though today we often think about using bourbon or rye whiskey in our Manhattan, there were a number of years when Canadian whisky was the preferred style and the CC Manhattan is a tribute to those days.

We can attribute this style change to the availability of great rye whiskey (which was a rarity in the mid-20th Century) and to bourbon's resurgence toward the end of that era. Once drinkers were able to find great, reliable whiskies of these two styles and were rediscovering the original taste of classic cocktails, Canadian whisky began to take a back seat and, sadly, it also began to tarnish the style's reputation as a whole.

You will also notice that the recipe calls for "2/3 ounce sweet vermouth." This is a measurement that we do not see often in cocktails and it is extremely precise. We often opt for 3/4 or 1/2 ounce pours though if you can find that middle ground, then the CC Manhattan really shines.

As with any cocktail that calls for a dash of bitters, it is an essential ingredient that should not be overlooked or forgotten. Bitters are the key to balancing out a cocktail and, though they seem insignificant, they really are vital. Try it for yourself and mix this drink up with and without the bitters and do a side-by-side comparison. It may just make you a bitters believer.

How Strong is the CC Manhattan?

All Manhattans and Martinis are strong cocktails because they are almost always entirely made up of liquor. We rely on the shaken ice to tame them down just enough to find a balance and lower the alcohol content.

In any case, CC Classic 12 is an 80 proof whiskey and if we were to mix that with a 30 proof vermouth, then the drink would finish up at just around 29% ABV (58 proof).

Perfect Manhattan

Ingredients (6)

Ice cubes
2 ounces rye whiskey
1/2 ounce sweet vermouth, preferably Carpano Antica Formula
1/2 ounce dry vermouth, preferably Dolin
2 dashes angostura bitters
1 maraschino cherry

Calories 178
Fat 0.01g
Saturated fat 0.0g
Trans fat
Carbs 2.93g
Fiber 0.16g
Sugar 2.22g
Protein 0.03g
Cholesterol
Sodium 1.64mg
Nutritional Analysis per serving (1 servings)Powered by

When I first started drinking Manhattans, I found them a hair too sweet. So I would ask bartenders to mix them with a little less sweet vermouth than normal. Finally a bartender at the hole-in-the-wall Bramble Bar & Lounge in Edinburgh, Scotland, told me that what I wanted was a “Perfect Manhattan.” I thought, “That’s cute. Yes, it is perfect, in my opinion.” Once he realized that I didn’t know what he was talking about, he explained that a Perfect Manhattan is made with equal parts dry and sweet vermouth, instead of all sweet. How appropriate: My perfect Manhattan really is Perfect.

This recipe was featured as part of our Meaty, Boozy Father’s Day Menu.

The Classic Manhattan Cocktail Is a Favorite Whiskey Drink

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

One of the finest and oldest cocktails, the Manhattan is truly a classic cocktail. It is a simple drink recipe that requires just a few ingredients. You can choose between rye whiskey and bourbon, though some drinkers still prefer a smooth Canadian whisky. There is no doubt, however, that this is one of the essential whiskey cocktails that everyone should know.

As with the gin martini, there are many ways that you can adapt the Manhattan to your personal taste. It has also inspired countless variations, but before you give those a taste, it's best to start off with the original. Even though it is an easy cocktail, there are a number of choices to be made and it all begins with deciding which whiskey to pour.

No matter how you mix up your Manhattan, you will find that it's an ideal drink for any occasion. It is perfect for a dinner party and pairs nicely with a great variety of foods. It's also a fantastic drink for a casual night with friends.

What You'll Need

2 ounces rye whiskey, bourbon, or Canadian whiskey
1 ounce sweet vermouth
2–3 dashes Angostura Bitters
Cherry for garnish

How to Make It

Pour the ingredients into a mixing glass with ice cubes.
Stir well.
Strain into a chilled cocktail glass.
Garnish with the cherry.

Choose Your Whiskey

The original Manhattan was made with rye whiskey. However, there was a period of time in the 1900s when rye was not readily available or as high quality as the Manhattan requires.

During these decades, it became common practice to use a Canadian whiskey. When bourbon began to reclaim headlines in the last decades of the 20th century, that became a popular choice and was the newly preferred whiskey for a Manhattan.

The great news is that rye whiskey has made a comeback. Today we have a number of great ryes to choose from and we can once again get a taste of the original Manhattan.

That said, the choice is ultimately yours because it is your drink. For a sweeter Manhattan, go with bourbon. When you're in the mood for a dry and semi-spicy Manhattan, rye whiskey would be the choice. On those days when a smooth, soft Manhattan sounds good, pick up a bottle of Canadian whiskey.

Call Your Whiskey

When ordering a Manhattan at the bar, you may want to "call" your whiskey of choice. Most bars will have a house whiskey that they regularly use in the cocktail and it could be a rye, bourbon, or Canadian. You can always ask what they use and upgrade if you prefer something else.

Be as specific as you like. For instance, you could either ask for a Maker's Mark Manhattan or a Bourbon Manhattan (in this case you will get the house bourbon).

The Whiskey to Vermouth Ratio

The Manhattan is much like the martini in that it requires a base spirit (whiskey or gin) with vermouth. The martini uses dry vermouth while the Manhattan uses sweet vermouth.

This sweeter fortified wine works best with the majority of whiskeys. Yet, if you find the right whiskey, dry vermouth can be used to make a great drink as well. Woodford Reserve Bourbon is a great place to begin for your dry Manhattan experience.

Again, like the martini, each drinker will have their preferred ratio of whiskey to vermouth. The 2:1 in the recipe above is a good starting point and the most common mix for the Manhattan.

Many drinkers also prefer a 4:1 mix with just 1/2 ounce of sweet vermouth for 2 ounces of whiskey.

Play around with this to find your personal idea of the perfect Manhattan. It's also likely that this will change depending on the particular whiskey you're pouring.

Don't Forget the Bitters

Aromatic bitters have long been the preferred accent for the Manhattan and it should be considered a required ingredient. Since we use just a few dashes at a time, it can be easy to forget their importance. However, they are the finishing touch that brings cocktails like the Manhattan into perfect balance.

There are a number of new bitters available today and you might want to explore their effects on your perfect Manhattan mix. Fee Brothers' Whiskey Barrel Aged, The Bitter Truth's Chocolate, and Bittermen's Xocolatl Mole are all great options for experimentation.

About That Cherry

The cherry is the customary garnish for most Manhattans, though an orange peel or twist works nicely as well.

If you opt for a cherry, think about making your own maraschino cherries because those bright red maraschinos found at the liquor store are not as natural as you may think. In the least, pick up a high-end maraschino cherry like those from Luxardo or grab fresh cherries from the produce section whenever you see them.

How Strong Is a Manhattan?

The Manhattan is not a light cocktail because it is a liquor-forward cocktail because it includes alcohol alone and is diluted with just a small amount of water during preparation.

Assuming that an 80 proof whiskey is used, the average Manhattan is around 30 percent ABV (60 proof). This is just slightly weaker than a straight shot of that same whiskey, so take it easy with this one.

Close Variations on the Manhattan

Again, we have a comparison to the martini here. Just like that cocktail, you can apply the same "dry" and "perfect" monikers to the Manhattan and you have even more choices on the base spirit.

Dry Manhattan: Use a dash of dry vermouth and garnish with a lemon twist.
Perfect Manhattan: Equal parts of sweet and dry vermouth. Garnished with a lemon twist.
Rob Roy (aka Scotch Manhattan): Specifically calls for Scotch whiskey, typically a blended scotch.
Metropolitan (aka Brandy Manhattan): Replace the whiskey with brandy.
Southern Comfort Manhattan: Use Southern Comfort instead of whiskey to get a hint of peach.

More Variations on the Manhattan

The Manhattan has inspired countless cocktails over the years. You may also notice that many share only the whiskey in common with the original recipe. Just as the name "martini" is popular with fancy vodka and gin cocktails and "margarita" is a common choice for tequila cocktails, "Manhattan" has become synonymous with nearly any whiskey cocktail that's served "up."

Bourbon and Blood: Solerno Blood Orange Liqueur is paired with bourbon and vermouth. A hint of tarragon adds a truly interesting twist.
Manhattan 101: Fresh ginger and mint shine in this fascinating Manhattan and the powdered sugar is certainly a unique spin.
Mile High Manhattan: Skip the vermouth and pour a vanilla liqueur along with Grand Marnier. It gets really intriguing when you add a little anise to the mix.
The Rustic Manhattan: Apple whiskey and raspberry vermouth put an unusual twist on the original recipe and it is fantastic for autumn nights.

Manhattan cocktail rezept

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.

Trafalgar Punch

During the Britannia Age of Sail, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Trafalgar Punch is precisely the sort of thing they would have served back then.

8 oz. Larressingle VSOP Armagnac

4 oz. Wray & Nephew White Overproof rum

The peel of 3 lemons, cut in wide spirals

6 oz. fresh-squeezed, strained lemon juice

In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.

Maria McClaire

A nod to the current trendiness of Irish whiskey and Italian bitters, the Maria McClaire uses Fonseca Siroco White Port to bridge the gap between them, creating a smooth and mellow drink that has an intriguing edge to it.

Stir well with cracked ice:

1 1/2 oz. Irish whiskey

2 dashes Peychaud's Bitters

Strain into a chilled cocktail glass and twist a thin-cut swatch of orange peel over the top.

Saint Valentine

First showcased in David Wondrich's column for Esquire, this cocktail is great for anytime of the year.

Shake well with ice:

1 1/2 oz. good, flavorful white rum

1/2 oz. orange curacao or Grand Marnier

1/2 oz. oz. fresh-squeezed lime juice

Strain into a chilled cocktail glass.

Louisville Julep

The Mint Julep - a far more popular and flexible formula than it is today - as made by Mr. Redding, who kept the Pearl Street House in Louisville twenty years before the Civil War.

Put 1 1/2 teaspoons superfine sugar and 1/2 oz water in the bottom of a pint glass and stir to dissolve. Add 6 or 7 mint leaves and press them lightly with a muddler. Fill the glass with finely-cracked ice. Add:

1 oz. Larressingle VSOP Armagnac

1 oz. Appleton Estate Reserve Rum

Pour this carefully into another pint glass, pour it back and repeat 3 or 4 times until everything is mixed.Add more ice to fill the glass, insert 4 or 5 good sprigs of mint, nestle a berry or two among the mint and add a couple of straws. Then smile.

This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont).

Stir well with cracked ice:

1/2 oz. Appleton Estate Reserve Rum

1 1/2 oz. rye whiskey

Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.

Bar Drake Manhattan

The signature drink of the Sir Francis Drake Hotel on Powell St. in San Francisco, the secret is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together. Seemingly everyone who has visited this ornate hotel bar remembers its "old school" Prohibition ambience and the Bar Drake Manhattan.

2 1/4 oz. Woodford Reserve Bourbon

1 bar spoon of maple syrup

Dash of Angostura bitters

Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass. Garnish with brandied cherries.

Bin 27 Martini

During the Martini's heyday in the 1960s, the Rat Pack, James Bond and Madison Avenue exec's downed multiple rounds at lunch. The current retro appeal of Mad Men has helped make the Martini cool again and Fonseca Bin 27 Ruby Port adds a new twist to a classic cocktail.

1/2 oz. Cranberry juice

Combine all the ingredients into an ice filled shaker.

Shake and strain into chilled martini glass. Garnish with olives.

Bin 27 on the Rocks

Bin 27's lush aromas and deep flavors are a new tasting experience on ice.

In a highball or rocks glass, fill the glass with ice and cover with Fonseca Bin 27 Ruby Port. Garnish with an orange wedge and a mint sprig.

Tawny Crushed

The young, fresh aromas and flavors of Croft Fine Tawny Port are rendered in a new way when served over crushed ice.

Fill a highball glass with crushed ice and cover with Croft Fine Tawny Port. Garnish with a lemon wheel.

Siroco and Tonic

White Port was first introduced by Taylor Fladgate in the 1930s. Fonseca Siroco's tart stone fruit aromas and flavors are given an edge and made lighter with tonic water.

1 part tonic water

Fill a highball glass with ice. Add Fonseca Siroco White Port and the tonic water. Stir well and garnish with a lemon wheel, mint leaf, or basil leaf.

Port Lemonade

Luscious red berries meet lemon to form a cherry and citrus-flavored cocktail.

1 1/2 parts vodka citron

2 parts lemonade

Fill a highball glass with ice. Add all of the ingredients and stir well. Garnish with a lemon wheel and a straw.

Ruby Sparkler

Here, the general motif of a Kir Royale is given 'the Port treatment,' and spicy, red berry flavors of Fonseca Bin 27 Ruby Port are lifted by the brut sparkling wine.

2 parts brut sparkling wine (well-chilled)

Fonseca Bin 27 Ruby Port into a well-chilled Champagne flute and top with brut sparkling wine. Garnish with a fresh blackberry or strawberry.

Taylor Fladgate Imperial

A splash of Scotch throws the profound caramel and nutty aromas and toasty flavors of Taylor Fladgate 10 Year Old Tawny Port into relief in this contemplative cocktail.

Splash of 10 Year Old Scotch whisky

Using a shaker, mix Taylor Fladgate 10 Year Old Tawny Port and the 10 Year Old Scotch whisky. Serve in a well-chilled vermouth cocktail glass. Garnish with an orange twist.

Pink Diamond

The "classic" CROFT PINK cocktail made with CROFT PINK Port, soda water and a squeeze of lemon to underscore the clean, tart berry flavors that refresh and cleanse your palate.

1 part soda water

Lemon wheel for garnish

Pour both CROFT PINK and soda water into a highball glass filled with ice. Squeeze a lemon wedge over the top and stir. Garnish with a lemon wheel.

Pink Blossom

Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh made with CROFT PINK Port, St. Germain Elderflower liqueur and brut sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year.

1 oz. St. Germain Elderflower liqueur

2 oz. brut sparkling wine

Fresh raspberries or blueberries

Put 4-5 ice cubes in a highball glass, pour in St. Germain and add CROFT PINK Port, then give a quick stir. Top with sparkling wine and garnish with a skewer of fresh berries.

Bubbles & Pink

Together, CROFT PINK Port, Prosecco, and Cointreau form the backbone of this tangy, world-offlavor cocktail. This cocktail well help you brave the cold and cool off with equal measure.

1/2 oz. Cointreau

2 dashes of bitters

1 lemon twist, as garnish

Pour all the ingredients into a chilled Champagne flute. Stir briefly and add the garnish.

Punchy Pink

This drink's wonderful blend of CROFT PINK Port, lemonade, pomegranate juice, Prosecco, and fresh strawberries is a new take on the classic holiday punch with provocatively tart, lively and vibrant flavors.

1 part lemonade

1/2 part pomegranate juice

1/2 part Prosecco

Chopped strawberries (or other fresh fruits)

A handful of mint

Make sure all ingredients are well-chilled. In a large pitcher, pour in all ingredients and stir. Serve into cocktail or punch glasses.

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2 cl Vermouth Rosso

1-2 Spritzer Angostura

Hier die Adressen:

Kamera: JVC Everio Full HD

Videoschnittprogramm: Magix Video Deluxe 2014 Premium

The Unforgettables

After Dinner Cocktail

Shake and strain into a chilled cocktail glass.

Sprinkle with fresh ground nutmeg.

Before Dinner Cocktail

3 cl Campari
3 cl Red Vermouth
A splash of soda water

Mix the ingredients directly in an old-fashioned glass filled with ice-cubes, add a splash of soda water and ga.

ANGEL FACE

All Day Cocktail

Pour all ingredients into a shaker with ice.

Shake. Strain into a co.

All Day Cocktail

Shake and strain into a chilled cocktail glass.

Before Dinner Cocktail

4.5 cl Bacardi Carta Blanca
2 cl Fresh lime juice
1 cl Grenadine

Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass.

BETWEEN THE SHEETS

All Day Cocktail

3 cl Cognac
3 cl White Rum
3 cl Triple Sec
2 cl Fresh lemon juice

Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass.

All Day Cocktail

4 cl Old Tom Gin
1 cl Maraschino
1 cl Orange Bitters
1 cl Fresh lemon Juice

Pour all ingredients into shaker wit.

CLOVER CLUB

All Day Cocktail

4.5 cl Gin
1.5 cl Raspberry syrup
1.5 cl Fresh lemon Juice
Few drops of Egg White

Pour all ingredients into cocktail shaker filled with ice. Shake well.

Before Dinner Cocktail

4.5 cl White rum
1.5 cl Simple syrup
2.5 cl Fresh lime juice

Shake and strain into a cocktail glass.

All Day Cocktail

Pour all ingredients into a mixing glass with ice.

Stir. Strain into a cocktail glass. Garnish with a fresh mint leaves.

DRY MARTINI

Before Dinner Cocktail

Pour all ingredients into mixing glass with ice cubes.

Stir well. Strain in chilled martini glass. Squeeze oil from lemon peel onto the dri.

4.5 cl Gin
1 cl Sugar syrup
3 cl Fresh lemon juice
8 cl Soda water

Shake all ingredients with ice cubes, except soda water. Pour into tumbler. Top with soda water. Garnis.

JOHN COLLINS

4.5 cl Gin
1.5 cl Sugar syrup
3 cl Fresh lemon juice
6 cl Soda water

Pour all ingredients directly into highball glass filled with ice. Stir gently.

Before Dinner cocktail

5 cl Rye Whiskey
2 cl Red Vermouth
1 dash Angostura Bitters

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.Garn.

MARY PICKFORD

All Day Cocktail

6 cl White Rum
1 cl Maraschino
1 cl Grenadine syrup
6 cl Fresh pineapple juice

Shake and strain into a chilled large cocktail glass.

MONKEY GLAND

All Day Cocktail

Shake and strain into a chilled cocktail glas.

Before Dinner Cocktail

Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently.Garnish with half orange slice.

OLD FASHIONED

Before Dinner Cocktail

4.5 cl Bourbon or Rye whiskey
2 Dashes Angostura Bitters
1 sugar cube
Few dashes plain water

Place sugar cube in old-fashioned glass and saturate with b.

All Day Cocktail

Pour all ingredients into cocktail shaker filled with ice. Shake and strain into chilled cocktail glass.

PLANTER’S PUNCH

4.5 cl Dark rum
3.5 cl Fresh orange juice
3.5 cl Fresh pineapple juice
2 cl Fresh lemon juice
1 cl Grenadine
1 cl Sugar syrup
3 to 4 dashes Angostura b.

PORTO FLIP

After Dinner Cocktail

Pour all ingredients into cocktail shaker filled with ice. Shake well.

Strain into cocktail glass.

RAMOS GIN FIZZ

4.5 cl Gin
3 cl Sugar syrup
1.5 cl Lime juice
1.5 cl Fresh lemon juice
6 cl Cream
1 Egg white
3 dashes Orange flower water
2 drops Vanilla extract.

RUSTY NAIL

After Dinner Cocktail

Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently.

After Dinner Cocktail

5 cl Cognac
1 cl Absinthe
1 sugar cube
2 dashes Peychaud’s bitters

Rinse a chilled old-fashioned glass w.

Screwdriver

All Day Cocktail

Pour all ingredients into a highball glass filled with ice. Stir gently. Garnish with an orange slice.

All Day Cocktail

Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass.

After Dinner Cocktail

Pour all ingredients into a mixing glass with ice. Stir.

Strain into a cocktail glass.

All Day Cocktail

3 cl Old Tom Gin
3 cl Dry Vermouth
1/2 bar spoon Maraschino
1/4 bar spoon Absinthe
3 dashes Orange Bitters

WHISKEY SOUR

Before Dinner Cocktail

4.5 cl Bourbon Whiskey
1.5 cl Sugar syrup
3.0 cl Fresh lemon juice

Dash egg white (Optional: if used shake little harder to foam up the egg white).

WHITE LADY

All Day Cocktail

Add all ingredients into cocktail shaker filled with ice.

Shake well and strain into large cocktail glass.

INTERNATIONAL BARTENDERS ASSOCIATION

World Cocktail Championships

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ROSÉ SISSY by Mario Hofferer, Austria

3.5cl Finlandia Classic, 1cl Giffard Sangria, 2cl Schlumberger Sparkling Brut, 1 Dash Angostura aromatic bitters, 1 Dash Gold (edible)

Stir in a mixing glass and pour into Libbey VINTAGE martini glass

Garnish: Orange zest

Decoration: Papaya, pitahaya, Thai pineapple (green), beetroot, celery, basil & lavender

15 Bourbon Drink Recipes to Warm the Soul

[Photograph: Jennifer Hess, Elana Lepkowski, Vicky Wasik]

As much as I love lighter spirits like gin and tequila, when fall hits, it's whiskey that finds its way into my glass more often than not. That could mean a spicy rye or a peaty Scotch, but today we're sticking with the booze that got me into whiskey in the first place: bourbon.

Sweet, oaky, and relatively mild, bourbon is at home in all sorts of cocktails. Whether you're in the mood for a spirit-forward Old Fashioned, a honey-sweetened Bee's Knees variation, or a citrusy grapefruit sipper, we've got 15 recipes to keep you drinking and loving bourbon right through spring.

Old Fashioned

[Video: Serious Eats Team]

Perhaps no cocktail better showcases good whiskey than an Old Fashioned. Because it's made with nothing more than bourbon, sugar, and bitters (plus an orange or cherry garnish, of course), whatever spirit you use will come through in force, so make it a good one. While it's trendy nowadays to make the drink with spicy rye, bourbon is traditional and provides a slightly sweeter backdrop. If you've got company coming, Old Fashioneds are great to make in big batches—check out this recipe, which is designed expressly for that purpose.

Boulevardier

[Photograph: Vicky Wasik]

The Boulevardier is like an autumnal cousin to the Negroni, replacing the gin with whiskey (either bourbon or rye) to complement the sweet vermouth and Campari. That substitution brings a huge change, turning a usually lean, bright cocktail richer and more complex. A Negroni may be good any time of year, but a Boulevardier will seem especially apt as the temperature drops if you want an elegant, dependable drink to warm you from the inside.

Mint Julep

[Photograph: Vicky Wasik]

Even if Derby Day seems far away, there's no reason to wait to enjoy a frosty, refreshing mint julep, especially if summer tends to linger where you live. Using a mix or an artificially flavored syrup will put you on the fast track to ruining your julep; if you want to make it right, you have to use fresh mint—gently muddled, not smashed to death, to avoid releasing the herb's bitter flavors. For something a little different, try our chocolate variation, made with a good-quality crème de cacao instead of simple syrup.

Hot Caramel-Popcorn Bourbon Apple Cider

[Photograph: Vicky Wasik]

When it's numbingly cold out, you can't go wrong pouring a nip of warmth-giving bourbon into a mug of hot apple cider. In this recipe, we make that classic pairing even better by steeping the bourbon with caramel popcorn, giving the drink a nutty, toasty flavor. Because all popcorn needs butter, we float a pat on top of the finished cocktail.

Bittersweet Amaro- and Whiskey-Spiked Coffee

[Photograph: Vicky Wasik]

This rich spiked coffee walks the line between sweet and savory by pairing bourbon and crème de cacao with caramelly, bittersweet Averna and herbal Gran Classico—and, of course, hot coffee. If you find the drink a little too sweet as is, just add more coffee for extra bitterness. Plain, unsweetened whipped cream is a fine garnish; for a more unusual touch, try flavoring it with a little extra Gran Classico.

Improved Iced Coffee

[Photograph: Lizz Schumer]

Not in the mood for a hot eye-opener? This elaborate chilled beverage starts with iced coffee instead, mixing it with bourbon, Luxardo Maraschino liqueur, cream, Demerara syrup, absinthe, and orange bitters. The maraschino may seem to dominate the drink at first, but the bourbon will become more assertive as you sip.

Sparkling Bourbon Pear Cocktail

[Photograph: Autumn Giles]

This festive batched cocktail gets a pronounced—but not overwhelming—fall flavor from a roasted-pear purée. The simple, sweet blend of caramelized pears and lemon juice is mixed with bourbon and maple syrup to form the cocktail's base. To serve, pour the mixer into a glass, top off with sparkling wine, and sprinkle with ground clove.

[Photograph: Jennifer Hess]

The Gold Rush is similar to the Bee's Knees—a mix of gin, lemon, and honey—but with high-proof bourbon in place of gin, resulting in a drink that tastes like a more complex version of a whiskey sour. While other varieties will work, I find that intense buckwheat honey stands up best to the bourbon.

Triple Crown (Whiskey Sour Cocktail With Amaro)

[Photograph: Vicky Wasik]

Another elevated take on the whiskey sour, this one gets its flavor from citrusy Montenegro Amaro and grapefruit-scented pamplemousse liqueur. The sweetness of the pamplemousse nicely complements the vanilla in the bourbon, while the amaro provides just enough bitterness for balance.

Blushing Betty

[Photograph: Vicky Wasik]

Colder weather means we're approaching peak citrus season, and this cocktail makes the most of it by showcasing bittersweet pink-grapefruit juice. We let the juice shine by keeping the rest of the drink simple, adding just bourbon and simple syrup. A grapefruit-wedge garnish isn't strictly necessary, but I think it's a pretty addition.

Moto Guzzi

[Photograph: Vicky Wasik]

This strong, dark sipper requires just two ingredients: Booker's Bourbon and Punt e Mes vermouth. Booker's is bottled at 120-plus proof, so it's capable of standing up to the bitter vermouth in a 1:1 ratio. You can also use a lower-proof (and cheaper) bourbon, like Jim Beam Black, but you might need to use a 2:1 ratio to keep the bitterness in check.

5-Spice Bourbon Punch

[Photograph: Elana Lepkowski]

Bourbon cocktails don't have to be intensely strong—on a milder fall day, you might prefer this refreshing punch, made with bourbon, lime juice, club soda, and a syrup infused with five-spice blend: Sichuan peppercorns, star anise, cinnamon, cloves, and fennel. Making the syrup with whole spices rather than store-bought five-spice powder both gives it a better flavor and makes it easier to strain.

Turkey and Sage Cocktail

[Photograph: Autumn Giles]

This cocktail drinks like Thanksgiving in a glass, thanks to pumpkin, sage, and turkey—or, rather, Wild Turkey 101 bourbon. It's not just the pun that led us in that direction: Wild Turkey's caramel and vanilla notes make it a natural match for pumpkin, and its high proof helps it stand up to the woodsy sage.

Pomegranate Bourbon Cocktail

[Photograph: Kelly Carámbula]

This drink incorporates pomegranate in two different forms: tart molasses and fresh juice. Mixing in fresh-squeezed orange juice adds some necessary sweetness to an otherwise tart cocktail. There are enough strong flavors mingling here that you can use any decent bourbon—don't feel the need to break out the top-shelf liquor.

Maple Bourbon Eggnog

[Photograph: J. Kenji López-Alt]

Who says eggnog is suitable only for Christmastime, especially when it's this tasty? The eggnog itself is a fairly standard formula, but it gets extra depth from maple syrup. What really sets this apart, though, is the crispy bacon-strip garnish, which plays well with the sweet maple—sprinkle on bacon bits, too, if you want to get crazy with it.

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Obstschnaps - Variante des berühmten Manhattan Dry

Eiswürfel, Whisky und Martini in ein Glas geben. Nun Angostura zugeben und alles gut verrühren. Durch ein Barsieb in ein Cocktailg.

Von der Zitrone vier dünne Streifen abschälen und zu einem Knoten binden. Oliven auf Cocktailspießchen stecken. Whiskey, Wermut u.

trockener aromatischer Shortdrink

Mixgetränk - mit Alkohol

Im Rührglas die Eiswürfel, den Wermut und den Rum umrühren. In ein Südweinglas mit kurzem Stiel abseihen und eine Kirsche hineinge.

Im Rührglas Eiswürfel, Whisky, Wermut, Curacao und Orangenbitter umrühren. In ein Südweinglas mit kurzem Stiel abseihen und eine K.

Sazerac Cocktail

Ingredients (8)

1 sugar cube

Water

1 1/2 ounces rye whiskey

2 dashes Peychaud’s Bitters

1 dash angostura bitters

Ice

1 barspoon absinthe (or Pernod)

Lemon peel

According to Rob Chirico, author of the Field Guide to Cocktails, this iconic New Orleans cocktail dates to the 1850s, when it was served at the Sazerac Coffee House. American whiskey eventually replaced the brandy of the original. Rinsing the glass with absinthe gives the cocktail the right touch of herbal perfume without upsetting the balance—you can always substitute Pernod if you don’t happen to have a bottle of absinthe.

Sip this to wash down a New Orleans-inspired dish such as our Jambalaya recipe. For more, check out our Mardi Gras recipes.

What to buy: Peychaud’s Bitters were created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud. They’re lighter, sweeter, and have a more floral aroma than angostura. You can find them at well-stocked liquor stores.

10 Cocktail Trends to Enjoy in 2016

From the rising of gin to the new savoury ingredients, a look at 10 emerging - or reaffirmed - cocktail trends to make a toast in 2016.

By Eva Perasso on March 23, 2016

The most popular cocktails from the past are coming back into fashion and barmen are playing safe with menus that represent a kind of port in the storm of spirits, while bars are extending their food offering alongside shots and long drinks.

And this is just part of the story regarding new emerging cocktail trends among the world’s most acclaimed liquor mixologists who have been invited to predict how they will be operating in 2016.

With an underlying leitmotiv: exaggeration is out, lower alcohol contents are in and it is perfectly admissible to let the imagination roam with the design of glasses and decorative garnishes; the idea is to enjoy drinking (responsibly) with the right dose of light-heartedness and conviviality.

Red beetroot

An unusual ingredient for cocktails: red beetroot helps those who like to play with colour, and adds a touch of elegance to the drink. It can be used in layers, cut into fine slices, and artfully mixed with orange juice or Campari to exploit the effect of bright colours and a remarkable flavour. Many barmen prepare syrups from its juice and keep them on hand for their cocktails.

In the UK, gin tasting sessions are a widespread phenomenon, as indeed they are in big United States cities. At the same time, small theme venues are springing up where gin is the outright protagonist, the equivalent of “gin bars”. So one of the trendiest experiences to try in 2016 is that of going into a bar and choosing your favourite liquor from dozens of different labels

Pineapple rum

There are very few producers in the world of this special rum (the sweetest versions, those coming from Reunion Island, are the most sought-after) made by infusing pineapple in dark rum for at least three months. But despite its limited production, demand is sky high: possibly owing to the fact that Charles Dickens used to be fond of sipping a glass of it every evening?

Alongside Pineapple Rum, another trend that is raging in the United States regards the lesser known Mexican liquors. They are now being used, along with the already popular mescal, as the basic ingredient for sotol and bacanora cocktails.

Bar or restaurant?

Forget the time when it was not possible to order anything substantial to eat with your cocktail, the 2016 trend is for a sort of mingling between the two types of venue: on one hand, restaurants tend to serve increasingly well prepared cocktails and on their side, bars are starting to offer well structured and varied menus. Yes, in 2016, you may even dine as you sip your favourite cocktail.

Permanent menu

Even the cocktail lists presented by bars are undergoing a transformation and, in some respects, becoming more substantial, with an offering of more traditional and universal drinks, of consolidated success.

Barmen believe, in fact, that after years of extensive experimentation and constant change, customers now tend to make safe choices. And the widely known evergreens are perfect as part of a permanent menu, allowing customers to rediscover them and enjoy the nuances deriving from a particular barman’s expertise.

Unexpected Frozen Cocktails

Frozen cocktails (the most common of which are daiquiri or pina colada) have always played the role of perfect Caribbean holiday drinks, coupled with appearances on beach club menus. However, in 2016, bartenders will be crossing these boundaries to start presenting this type of icy drink in cities and even in cold climates.

Without forgetting the frozen versions of other more classical cocktails: have you ever tried a gin & tonic with shaved ice?

Savoury cocktails

This is the age of umami: the fifth taste, now that it has seduced the chefs, is all set to conquer the world of spirits. Hence, some experts are trying to interpret this on-palate experience in drinks as well, by creating some highly savoury cocktails.

What about the new ingredients? Most unusual: spinach, algae, mushrooms.

Mocktail, Again

Highly alcoholic cocktails are no longer in great demand; on the contrary, since the beginning of 2015 experts have noticed a return to non-alcoholic or slightly alcoholic drinks that will be confirmed in 2016. Hence the name mocktail, deriving from the verb to mock, used to describe the preparation of drinks that are just as interesting, even without the addition of alcoholic ingredients.

More in general, there is a growing tendency to offer drinks for sipping at any hour of the day: an end of the morning or afternoon aperitif, for instance. So, to meet the tastes of a wider spectrum of customers, the alcohol content – if it exists at all – is lighter to facilitate its consumption.

Evergreens

From the bourbon and bitters of the Old Fashioned to the classical Martini cocktail, not forgetting the whisky-based Manhattan or a refreshing Mojito. The on-trend choices of 2016 point to the timeless cocktail bar classics.

#cocktailporn

Following #foodporn, here is a hashtag that is growing in popularity on the beverage scene: the presentation of cocktails is more and more important and, after years of minimalism, ever greater attention is being focused on glasses, now available in new shapes.

At the same time, the cocktail itself expresses the creativity of the bartender, who garnishes and decorates it with unusual elements. Don’t be surprised to find flowers, sweets or even tiny slices of red meat in your glass.

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