The Anejo Manhattan (or, as Robert Hess in his The Essential Bartender’s Guide specifies, MANhattan) was found some time ago at Jay Hapburn’s Oh! Gosh! Blog. As far I could remember I was looking for some interesting concoctions to mix with my new Licor 43. The recipe sounded pretty interesting but I had not mixed it because I had not been in the right mood, you know. But now, when my Manhattan madness is drawing to its close, the recipe is to the purpose.
The Anejo MANhattan Cocktail is a modern cocktail. It was created by a well-known American mixologist Ryan Magarian (Liquid Relations) for Sofitel Hotel Bars. The Anejo MANhattan is a Manhattan with anejo tequila instead of whiskey. Another zest of the cocktail lies in using Cuarenta Y Tres – an interesting Mediterranean liqueur aromatized with vanilla, citrus fruits and local aromatic plants. And the cocktail is an extremely rare chance of using that creation by famous Diego Zamora.
But the Anejo Manhattan has yet another peculiar feature. Originally it was meant to be garnished with a piece of mole salami. Mole salami is quite a scarce sort of cured sausage uniquely spiced with… chocolate (-sic!), cinnamon, ancho and chipotle peppers, produced by Salumi Cured Meats in Seattle. Sounds quite bizarre! Actually such eccentric garnish is a sort of pairing – a modern trend of combining food and cocktails. Unfortunately, mole salami is absolutely out of range in Ukraine so I garnish my cocktail with a traditional cocktail cherry.
60 ml anejo tequila
15 ml sweet vermouth
8 ml Licor 43
1 dash orange bitters
1 dash Angostura bitters
Stir well all ingredients in an ice-filled mixing glass. Strain into a cocktail glass. Garnish with a brandy or tequila soaked cherry wrapped up a piece of mole salami or, well, use only a cherry.
Ryan suggests using of quality anejo tequila 100% de agave such El Tesoro or Herradura for this cocktail. I have neither of the two so I use CORRALEJO Anejo.
Well, actually, the Anejo Manhattan is a great cocktail. Aged tequila and sweet vermouth create an outstanding composition which results in quite a well-balanced cocktail. All the ingredients work extremely well together. The liqueur increases vanilla notes of aged tequila and also fruit agave notes. The palate has two main groups of flavor – warm spicy notes of ageing like vanilla, oak and cooked agave and yet a bouquet of sweet fruit, mainly citruses like orange and lemon, notes. Quite interesting, even without salami!
P.S. Regardless of the name, my wife likes the Anejo MANhattan so much. Admittedly it is the only Manhattan which wins her recognition ;)