The Manhattan. It’s a smoky-smooth combo of whiskey, vermouth and bitters that has been a sophisticated choice for the big city crowd and cozy lounge-goers alike. The classic blend is tried and true and tends to be where many cocktail aficionados return after they venture off to try something new on a menu. And then, Crystal barkeepers decided to shake things up considerably when they introduced a new menu of 12 fresh takes on the Manhattan.
Crystal’s corporate beverage manager, Ross Martin, and the Crystal mixology team have developed a Manhattan to suit virtually any flavor palate. Today, Ross shares his personal favorites Manhattan recipes for you to recreate evenings in the Avenue Saloon in your home kitchen or bar. Like Crystal journeys themselves, these recipes blend some of the most delectable ingredients from around the world – fine reposado tequila, sweet Italian vermouth, French liqueurs. So read, mix, sip and imagine yourself in your favorite Crystal bar on a voyage along your favorite coastline.
Take note: while the first selection takes only moments to mix on the spot, it takes weeks to properly prepare.
The Fig Manhattan. First, barkeepers infuse bourbon with figs and vanilla pods. They place their secret recipe into a container and allow a few weeks to let the flavors blend perfectly. The fig-infused bourbon is delicious on its own, but when you add the Italian sweet vermouth Cocchi (pronounced koh-kee), it elevates the flavor and adds wonderful depth. They then garnish it with morello cherry infused with bourbon and Cognac and a little piece of fig.
2.50oz Fig-infused Jim Beam Bourbon
0.50oz Cocchi Italian Sweet Vermouth
Garnished with a fig and Morello Cherry
The Reposado Manhattan. Start with Herradura Reposado Tequila, the world’s original reposado tequila first introduced in 1974. To this, add Punt e Mes sweet vermouth, which was originally created in Italy back in 1870, and the French bitter orange liqueur Cointreau. Crystal barkeepers accent this mixture with three different cocktail bitters – Angostura, orange and chocolate. Stir over ice then strain into a cocktail glass and garnish with a flamed twist of grapefruit peel.
2.00oz Herradura Reposado
0.50oz Punt e Mes Sweet Vermouth
Three dashes of Angostura Bitters, Orange Bitters & Chocolate Bitters
Flamed Grapefruit Peel
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