S t r o n g w a v e
Recipe:
- 50ml Basil Hayden's bourbon
- 20ml Martini Riserva Speciale Ambrato
- 15ml Earl Grey Tea Syrup
- Earl Grey infused Tanqueray (to aromatize)
Stir everything over ice until sufficiently chilled, strain over a large ice cube into a rocks glass, spray 3 to 4 times with Early Grey infused Gin, garnish with a dried lemon wheel.
The idea is roughly based on the concept of the ‘White Manhattan’, most commonly found with a new make type spirit of American origin. Instead of the darker, fruitier notes of a classic Manhattan, that usually also plays well with enhancing the casks of various Scotches and Rums, a lighter Vermouth brings out more of the funky, grainy notes. Going further with that line of thought, we want aged alcohol with complexity, to go along with a flowery, slightly herbal Vermouth. Think about classics like the Vieux Carre, which have similar cores, but are often much more dominated by spices and herbs, that outshine the base spirits.
We are huge fans of the development and use of Vermouth, that is not just seen as the side character in dense Manhattans or the spritzy touch of an Aperitivo cocktail. Taking a nice and crisp Bourbon, or Rye, gives you a lot of those wheat and hay notes, with just hints of honey and flower petals, without leaning into the cliché of Bourbon and honey. We also did variations of this drink with Bulleit Bourbon and Bulleit Rye, but, if possible, we would upgrade to something with a little more character, such as the Basil Hayden's.
A couple of floral or herbal bitters would already make this a decent twist on a Manhattan, but I wanted to add a little more craft and also a little more sugar than many might consider for a stirred drink like that. I believe that the basic foundations of how aroma is delivered, in drink as well as in food, through fats and sugars and acids, is quite often misunderstood and underused. The reactionary idea of many ‘contemporary’ creators of cocktails to go ‘back to the roots’ of when the term cocktail first appeared, by seemingly lowering the amount of sugar in let's say an Old Fashioned or Manhattan might work well for the perfect combination of spirits, but it also excludes the richness of notes that are easily overshadowed by pure alcohol.
Tea in general is amazing to work with, as you can see, if you read through all the other recipes, and a sugar syrup based on a double-strength Earl Grey is something I would keep as a staple in my imaginary bar. It is barely noticeable in drinks, but it elevates the Bourbon and Vermouth immensely. To really round off this signature cocktail I added another personal favorite, tea infused Gin, preferably a classic British base such as Tanqueray, to spray on top. The freshness that in some drinks can turn into stale juniper, is opening up the senses just enough, quite similar to how a well-made Sazerac should not be tasting like licorice, but instead allow the Absinthe (that should also be sprayed) to open up the other spirits. Serving this over a properly diluting piece of ice helps to balance the sweetness and also gives a different drinking experience compared to the focused classic Manhattan in its small, ice-less glass.
We have not yet tried it, but the combination would also work quite well with a funky Rum/Rhum, where the tea and tobacco notes can shine.
I hope to hear from anyone who will try this drink at home, and until then
Cheers
/jf
