Two of the most popular bourbon cocktails are the Manhattan and the Old Fashioned, yet fans of each rarely like both—as do I. Truly by accident, I created a blend of both and have, over time, tweaked it into not only a good gateway recipe into either drink, it also stands solidly and deliciously on its own.
Ingredients
- 2 ounces 100 proof (or higher) bourbon (rye works also)
- 1 ounce Carpano Antica (sweet vermouth)
- ⅓ to ½ ounce pomegranate simple syrup*
- 3 dashes Peychaud’s Bitters
- 2 dashes Regan’s Orange Bitters
- Orange twist for garnish
Preparation
* To make pomegranate simple syrup, blend 1 cup each of cane sugar and unsweetened pomegranate juice in sauce pot. Over high flame, heat to 165°F while stirring regularly until sugar is dissolved. Cool and store refrigerated.
• In a mixing glass, add all ingredients, followed by ice cubes. With a bar spoon, stir until well chilled and blended, roughly 20–30 seconds. (Shaking this drink dilutes it too much, but if you must, shake for no more than 5 seconds.) Strain into rocks glass with fresh ice.
• Using a vegetable peeler, remove a strip of fresh peel from an orange; point the peel’s orange side directly above the glass and squeeze to express aromatic oils onto the drink. Add peel to drink and serve.
About this recipe
Steve Coomes is a restaurant veteran turned food writer and is the author of “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.”
