Greetings all – time for this week’s #MasterofCocktails. I’m very much aware that this one’s sort of like the Christmas Number one, so we’ve got a really good one for you. It’s a manhattan variant made with an *amazing* Single-Barrel Bourbon (props to Maverick Drinks’ Michael Vachon on the cask selection), and Creme de Chataigne liqueur (Chestnut liqueur).
The name, you ask? Why, it’s a Marronhattan, of course.
You’ll be needing these…
List of Ingredients
- 50ml of Smooth Ambler Old Scout 11 Year Old Bourbon (cask 811) Single Barrel Release
- 20ml of Edmond Briottet Créme de Châtaigne (Chestnut Liqueur)
- 10ml of Punt E Mes
- 10ml of Water
- 2-3 shakes of Angostura Bitters
- A Marron Glacé (garnish)
- An Orange Twist
Shall we then? First up – 50ml of the Smooth Ambler Old Scout 11 Year Old Bourbon (cask 811) Single Barrel:
That goes into a stirring glass, closely followed by 20ml of the Edmond Briottet Créme de Châtaigne (Chestnut Liqueur).
Next, 10ml Punt E Mes, which is technically a vermouth amaro. It’s super-intense too.
Finally a good 2-3 shakes of Angostura Bitters. We need a decent amount here to balance the intense sweetness from the Chataigne.
Bung in a handful of ice, and 10ml of water (remember the Bourbon was cask-strength).
Stir for a good 30 seconds or so…
Now leave to sit whilst we make a garnish (didn’t mention that last week – these hadn’t arrived).
Marrons Glacé are simply candied chestnuts. Oh, they’re also ‘one of the main best things’. Ever.
You’re going to have a bugger of a time trying to get this to stay on a cocktail stick though, as they’re pretty ‘mushy’. This is my solution:
So – strain the drink into a martini glass:
Express an Orange Twist over the top (adds a great ‘zing’):
Finally, Bang the cocktail stick in, and serve.
There you have it. The Marronhattan. #SugarOverload
Enjoy!
Here’s what you’re going to want to have on hand for next week’s #MasterofCocktails.
Next week, you’ll be needing these…
Pierre Ferrand Dry Curaçao, Bathtub Gin, a Lemon and Marmalade.
Ben
