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Cocktail Hour: The Ruby Manhattan

Posted by Arctic Wolf on January 2, 2016

Everybody who regularly follows my reviews knows that I love to make cocktails. I am by no means a proficient at this craft, but I keep trying nonetheless. Recently, when I was tasting John Hall’s new Forty Creek Three Grain Harmony, I seemed to find light flavours of red licorice and hints of fermented red wine in the flavour profile of the whisky which made me think that a Manhattan Cocktail might be a suitable cocktail choice for this spirit.

One of the ingredients for the Manhattan, Sweet Vermouth, is tricky for the home bartender as it tend to become rather nasty soon after the bottle has been opened. For this reason I like to switch out the Vermouth and instead use Ruby Port which has a longer shelf life, and which I also can enjoy on its own. With the substitution the Classic Manhattan becomes an equally wonderful bar drink called the Ruby Manhattan. It is simple to make and with John Hall’s new Forty Creek Three Grain Harmony, it is downright tasty!

Winter ManhattanRuby Manhattan

2 oz Forty Creek Three Grain Harmony
3/4 oz Offley Ruby Port Wine
Dash of Angostura Bitters (optional)
3 Large Ice cubes
Brandied Cherry (See recipe here)
Twist of Orange Peel

Add the whisky, the Port Wine, and the optional bitters with 3 large ice cubes in a Martini Shaker.
Shake vigorously to chill the mixture.
Add a brandied cherry to your chilled glass.
Strain the mixed ingredients over the cherry but do not add the ice.
Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink. (This will release the oil from the orange zest into the drink) Discard the peel.

Garnish with orange peel if preferred.

Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review for Forty Creek Three Grain Harmony will be published tomorrow.

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