Red Vermouth Cocktails: London Manhattan – the Red Eye.

At over 130 years old, the Manhattan is a longstanding classic. The earliest recipe which we have found is in “The Flowing Bowl” by William Schmidts, published in 1891. Absinthe seems to have left the recipe when it landed on ours shores at the turn of the century and our version uses the syrup from maraschino cherry to sweeten the drink. We call it the Red Eye after those overnight flights from New York to London and the red cherry in the drink.

Ingredients:

·         25ml London Vermouth No.2 Camille’s Red

·         50ml Rye

We like Oxford Toad Pure Rye Spirit as it is close to home and has enticing aromas of sandalwood, vanilla, and praline.. Alternatively we also recommend Adnams Rye Whisky from Suffolk with scent of clove, black pepper, nutmeg and fudge finished with a little blackberry on the palate. If you fancy pushing the boat out, splash out on limited-edition Rye from East London Liquor Company, it combines a nose of toffee, dried cherries and tahini, with a big smack of leather, peat, porridge and candied ginger on the tongue.  You can of course use American but where’s the fun in that?

·         2  Dashes Angostura Bitters

·         Strip of orange peel

·         One Luxardo maraschino cherry

·         A splash of cherry syrup

Method:

·         Chill glasses with ice whilst you prepare or pre-chill in freezer

·         Combine No.2 Camille’s Red, Rye & Bitters in mixing glass add ice cubes and stir.

·         Strain into a chilled coupe glass.

·         Twist the orange peel zest- side down over the glass to release oils

·         Add cherry with a splash of syrup and serve.

Reverse Manhattan:

As above but use 50ml No:2 Camille’s Red & 25ml Rye instead. Don’t be tempted to go 50/50 as it doesn’t balance as well.