Spiced Maple Manhattan

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Cocktail History

The Spiced Maple Manhattan is an autumn cocktail that was created by Isabelle Boucher, a recipe developer and blogger at Crumb. The recipe is a simple variation of the Manhattan that calls for the classic’s rye, sweet vermouth, and bitters template, but this version adds in a unique spiced maple syrup to turn it more seasonally appropriate for autumn.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Maple Syrup: This is a syrup made with the sap from maple trees. I used a local maple syrup.

Ginger: The is a root that is used as a spice. I used fresh ginger.

Whole Cloves: This is the flower bud from the clove tree. I used Simply Organic Whole Cloves.

Cinnamon Stick: This is a dried spice that has been rolled into a stick. I used Simply Organic Cinnamon Sticks.

Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. I used Simply Organic Pure Madagascar Vanilla Extract.

Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. I used 45th Parallel Distillery New Richmond Rye.

Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.

Spiced Maple Syrup: This is a syrup made with the sap from maple trees and baking spices. I made mine using this stovetop recipe.

Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. I used Angostura Orange Bitters.

Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Warm amber color with an inviting glow

• Aroma: Rich maple, cinnamon, and cloves

• Taste: Smooth blend of whiskey’s robust character balanced by the sweetness of maple syrup and a hint of spice from bitters

• Finish: Lingering notes of oak, maple, and a subtle spice

Kendall’s Rating: ⭐⭐⭐⭐

Kendall’s Take: “I think I’ve tried quite a few variations of the Manhattan at this point, and this is yet another that I liked better than the original. The incredible maple syrup flavored with baking spices really sets the drink apart and at the same time makes it significantly more palatable to someone like me. I could definitely see myself drinking a Spiced Maple Manhattan again on an autumn evening when I want something a little more serious and boozy but still seasonal.”

Recipe