"We're in New York, where the Manhattan is king, Steve Schneider, partner and bar manager of Sip & Guzzle tells us. It's also the Big Apple, so I thought, apple Manhattan. He selected his favorite rye to have in a Manhattan, Rittenhouse Rye Whiskey and Calvados, a delectable apple brandy from Normandy to create the basics of the cocktail. But from there the flavors take a turn."
"The bacon soaks in Calvados for a few hours, and then the liquid is strained into an atomizer that's sprayed over the surface of the cocktail for just a hint of savory richness on the nose. You can also order it without if you're not friendly with bacon. Schneider heads up Guzzle, one half of the two-level bar, which features creative but approachable cocktails, hence the name encouraging patrons to take hearty gulps."
Recipe merges rye and apple brandy with sweet vermouth and botanical liqueur to create an apple Manhattan variation. Combine 1 oz Rittenhouse Rye, 1 oz Calvados, 3/4 oz Cocchi Torino or sweet vermouth, 1/4 oz Rockey's Botanical Liqueur, and 1/4 tsp Angostura Bitters; stir with ice and strain into a cocktail glass. Garnish with sprays of bacon-infused Calvados and a dried apple chip. Bacon-infused Calvados is made by soaking equal parts uncured bacon and Calvados (by weight) sous vide for four hours or overnight, then straining into an atomizer. The aromatic adds savory richness that complements apple and whiskey pairings.
Read at www.esquire.com
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