Marshall Manhattan
Thomas J. Story
The Marshall Manhattan is based on a classic Manhattan but easier to drink and warming with winter spices. The sweet vermouth is replaced with the much more flavorful stout reduction. Anderson Valley Oatmeal Stout has toasty and warm notes that are perfect for a foggy night at Nick’s Cove.
This recipe, and others like it, can be found in the article “Yes, You Should Serve Shrimp Louie at Your Holiday Party. Plus, Other Coastal Classics.”
How to Make It
1
Make the spiced stout syrup: Combine all syrup ingredients in a stainless steel saucepan and bring to a simmer over medium heat. Simmer for 20 minutes, until reduced by half. Allow to cool and then strain. You may keep refrigerated, covered, for 2 months.
2
Make the Manhattan: Combine all ingredients except cherries in a shaker filled with ice cubes. Stir, then strain into two martini glasses. Garnish each with 2 cherries on a toothpick.
Ingredients
For the Spiced Stout Syrup
12 oz Anderson Valley Oatmeal Stout
½ cup granulated sugar
2 whole cloves
1 cinnamon stick
¼ tsp allspice powder
½ lemon, juiced and zest reserved
For the Cocktail
4 oz St. George Breaking and Entering Bourbon
1 ½ oz spiced stout syrup (ingredients above; recipe top right)
2 dashes Angostura Bitters
Ice
spiced or brandied Cherries
Directions
1
Make the spiced stout syrup: Combine all syrup ingredients in a stainless steel saucepan and bring to a simmer over medium heat. Simmer for 20 minutes, until reduced by half. Allow to cool and then strain. You may keep refrigerated, covered, for 2 months.
2
Make the Manhattan: Combine all ingredients except cherries in a shaker filled with ice cubes. Stir, then strain into two martini glasses. Garnish each with 2 cherries on a toothpick.
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