The Sun Drinks
~ Sonoma Valley Sun
Drink up: Oak-Fired Manhattan
Posted on November 16, 2015 by Sonoma Valley Sun
The Plaza was quieting down just after the holiday lighting festivities and a warm cocktail beckoned.
It was bartender Trevor Bach at the Plaza Bistro who greeted me upon arrival, out of the chill, with this bourbon-based, smoke infused twist on a Manhattan that is sure to warm your belly.
Note: this cocktail requires fire – a handheld torch (like you’d use to give that burnt touch to the top of the marshmallows on grandma’s sweet potatoes), a lighter, and an oak plank (think an old piece of barrel or planks used for grilling).
Here’s what you will need to create Bach’s Oak-Fired Manhattan
- Martini glass
- Oak plank
- Handheld torch (as used for creme brulee)
- 1 1/2 oz. Templeton Rye Whiskey
- 3 dashes of orange bitters
- 1 oz. Carpano Antica Formula Sweet Vermouth
- 1/4 oz. Morello Cherry Juice
- 1 Orange
- Morello cherries for garnish
- Prepare a pint glass half full of ice
- Pour Templeton, sweet vermouth, orange bitters and cherry juice into pint glass
- Stir vigorously
- Prepare the oak by searing a spot on the wood with a handheld torch until glowing, takes about 5 seconds
- After searing, immediately place martini glass over the area you just sweared, upside down.
- Allow smoke to fill the glass, holding the glass in place for 10 seconds
- Strain the pint glass contents into the martini glass
- Take a quarter-sized round of orange zest and pinch between your index and thumb (providing light tension)
- Take a lighter and ignite the front of the zest squeezing the zest over the flame
- Garnish with the zest and two cherries on a plastic toothpick. Enjoy!
Please use caution while preparing this recipe. Or best, just go order it at the Plaza Bistro, 420 1st St. E., Sonoma, 996-4466.
