The first frost warning of the season is upon us. At the farm, that means it’s time to put down the gin and tonics and move toward something more seasonally appropriate. Last night, we lit a fire and toasted Friday with Carjacks… our twist on the Sidecar, made with Applejack instead of Cognac. Tonight, I think, we’ll be mixing Manhattans. What will you be settling in with at cocktail hour this evening?
Manhattans are controversial, for sure. Here’s our take on them: Rye!
Our original post on Sour Cherry Farm debates the merits of bourbon and rye. Rye wins, of course: Rye Manhattans.
- 6 ounces rye
- 2 ounces sweet Italian vermouth
- 4 dashes Angostura bitters
- Combine rye and vermouth in a cocktail shaker and shake vigorously. Strain into two cocktail glasses, and float bitters on top. Garnish with a cherry.
- Yield: 2 cocktails.
Or, should you wish to use Carpano Antica vermouth, here’s another Manhattan option:
- 6 ounces Jim Beam rye
- 3 ounces Carpano Antica vermouth
- 3 dashes Angostura bitters
- Lemon twist
- Combine all ingredients in a cocktail shaker. Shake vigorously and strain into 2 cocktail glasses. Garnish with a lemon twist.
Here’s a twist on an Old Fashioned, made with Applejack, a good bet for a chilly fall night: Applejack Old Fashioned.
We decided to use maple syrup instead of sugar and applejack instead of whiskey in this twist on the classic highball. We love it served over one enormous ice cube. Tovolo makes 2-inch ice cube trays, available on Amazon.com. Original Sour Cherry Farm recipe here: Applejack Old Fashioned.
- 2 ounces Cornelius applejack
- 2 dashes Angostura bitters bitters
- 1 teaspoon maple syrup
- Stir ingredients together and and serve in a rocks glass with a big ice chunk. Garnish with a lemon twist.
Should you prefer Applejack up, try our Sidecar variation: the Carjack.
Original Sour Cherry Farm recipe here: Carjack.
- 8 ounces Laird's Applejack Brandy
- 4 ounces Cointreau
- 2 ounces lemon juice
- Set ice and water in cocktail glasses to chill them. Combine ingredients in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Empty the water from the glasses. Shake vigorously and strain into the glasses. Garnish with a lemon twist. You may also rim the glass with sugar, but we don’t usually bother.
- Serves 4.
We also like this dry-as-a-bone David Wondrich cocktail, appropriately called The Bone.
Recipe adapted from David Wondrich. Original Sour Cherry Farm post here: The Bone
- 2 ounces Wild Turkey 101 rye
- 1 teaspoon fresh lime juice
- 1 teaspoon simple syrup
- 3 dashes Tabasco sauce
- Fill a cocktail shaker with ice. Add the remaining ingredients and stir well. Wondrich says to strain into a tall shot glass, but we prefer a cocktail glass. (Does that make us less manly?)