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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 seasonal take on the classic Manhattan, which traditionally combines rye whiskey, sweet vermouth, and bitters, but this version calls for a unique spiced maple syrup to bring a rich, warm sweetness that evokes the flavors of fall to the template. This addition of maple syrup and spices not only enhances the depth of the drink but also makes it a perfect fit for the cooler months, offering a cozy, autumnal twist on a cocktail classic.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Maple Syrup: This is a sweet, amber-colored syrup made by boiling down the sap of sugar maple trees.
Ginger: The is a root of the ginger tree.
Whole Cloves: This is a small, dried flower bud from the clove tree that has an intense, aromatic, and slightly sweet-spicy flavor. I used Simply Organic Whole Cloves.
Cinnamon Stick: This is a rolled and dried bark from the cinnamon tree. 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, alcohol, and water. I used Carpano Antica Formula Vermouth.
Spiced Maple Syrup: This is a sweet, amber-colored syrup made by boiling down the sap of sugar maple trees and flavoring it with baking spices.
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:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is a sturdy, wide-bowled glass that’s used to stir ingredients before they’re strained and served. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is a flat, perforated metal strainer with a handle that’s used to strain cocktails from a mixing glass or tin into a serving glass while keeping ice and solids behind. I used the A Bar Above Julep Strainer.
Peeler: This is a small, handheld tool with a sharp blade that’s used to remove the outer skin of fruits and vegetables. I used the OXO Good Grips 2-Piece Peeler Set.
Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Nick & Nora Glass: This is a small, stemmed glass with a gently curved bowl that used for serving cocktails with smaller portions. I used the Viski Nick & Nora Glass.
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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
Spiced Maple Manhattan
The Spiced Maple Manhattan, created by Isabelle Boucher of Crumb, puts an autumn twist on the classic rye, sweet vermouth, and bitters cocktail by including a touch of spiced maple syrup, which adds a nice seasonal warmth and depth.
Ingredients
Syrup Ingredients
Cocktail Ingredients
Method
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Slice ginger, then add ginger slices, maple syrup, cloves, cinnamon sticks, star anise, and vanilla extract to a saucepan.
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Heat over medium high heat while stirring for 5-7 minutes.
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Remove syrup from heat and let cool for 5 minutes.
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Using a fine mesh strainer, strain syrup to remove spices, then transfer syrup to a container.
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Add rye, sweet vermouth, ¼ oz spiced maple syrup, and bitters to a mixing glass.
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Fill mixing glass with cubed ice.
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Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
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Using a julep strainer, strain into a Nick & Nora glass.
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Garnish with cherry.
