There’s no better way to kick off the week than with a cocktail, don’t you think? Be forewarned: this one’s a boozy one, so it may not be for you if you like your drinks sweet and gentle. Lately I’ve gotten more into bourbon and have started to dabble in the Manhattan as a potential go-to. This version is a festive, holiday inspired one that will make your kitchen smell of November. Mind you, if you do this one right, it takes a bit of notice. Ideally the vermouth infuses for a couple of hours with those yummy spices, but I’ve also made it when only steeping for about 15 minutes and it was still a great cocktail – just a little bit more bourbony. Things to keep in mind, but that’s the fun thing about cocktails – you can always modify to your own cocktailing needs.
Spice Infused Vermouth (this mixture will get you about 4 cocktails):
1 cup sweet vermouth
1 cinnamon stick
1/2 tsp allspice
1 dash cayenne pepper
1 dash sea salt
Cocktail (just one):
2 oz bourbon (Redemption already has a slightly spicy taste so it works perfectly for this cocktail, but any other brand would work too!)
1 oz infused vermouth
Dash of angostura bitters
Sprinkle of fresh nutmeg
To infuse the vermouth: Heat vermouth until it’s just about to boil. Turn off heat and add cinnamon stick, cloves, allspice, cayenne, and sea salt. Cover and let steep for an hour or more, if you’ve got that kind of time. If this drink was more of a last minute decision, you can steep it for a few minutes and it’s still yummy. Pour through sifter into a glass container. Note: If you do steep it for less time, just add a bit more of it to the cocktail to make up for the youth of the infused vermouth and balance the intensity of bourbon.
For each cocktail: Pour bourbon, vermouth, bitters, and ice into a shaker and shake. Pour into martini glass. Add an orange twist and zest nutmeg over the top. Enjoy!