With fall in full swing and the holiday season fast approaching, its time to start thinking festive cocktails. Since my holidays are spent in New York, I decided that this drink should pay homage to their crazy delicious apples, so naturally that meant using apple cider. I also decided to use Tuthilltown’s delicious Manhattan Rye to use a local spirit, as well. After a solid afternoon of tinkering, a perfect fall cocktail took shape: the Apple Cider Manhattan.
- 2.5 oz Manhattan Rye
- 1.25 oz vermouth
- 2.5 oz apple cider
- Apple slice and rosemary for garnish
- Start by adding the rye, vermouth, apple cider, bitters, and cinnamon to a shaker filled with ice.
- Shake well and strain into a waiting glass with a single massive ice cube.
- Garnish with an apple slice and the sprig of rosemary.
- Serve and enjoy!
I will note, the apple slice will more likely split in half instead of sliding nicely onto the glass, so you may need to cut out a little notch for the slice to rest on the lip of the glass. (Or you can just put it in the drink with the rosemary sprig, if you aren’t as worried about presentation.)
Personally, I know I’ll be making this one for my friends and family at Thanksgiving — and individual cocktails can be time consuming if you’ve got a crowd. Thankfully, this is a recipe that can be made in batches, if needed! I recommend pre-mixing the rye, vermouth, apple cider, bitter, and cinnamon (just multiply the quantities above by the number of drinks you need) in a pitcher or carafe. And make sure you’re well-stocked on ice beforehand! Stir the batch mixture well so the ingredients combine, and then as needed just pour into an ice-filled shaker and shake well.