WEEK 20: YOUR BEST BEER COCKTAIL
Bubbly Manhattan
Photography by Sarah Shatz
BY COLLIN | SERVES YOU, YOU LUSH
A&M: Usually when you drink a Manhattan, all the warmth comes from the hit of booze, but here a nutty and bitter IPA gives the drink depth and a warming feeling throughout. Collin uses the beer to replace the classic bitters and in doing so gives the drink a little fizz, a little life, we think. He said, “I also think that an orange slice brings out the flavors of the whiskey better than the traditional maraschino cherry.” Drink it cold as can be—if you’re up to it, chill the rye and vermouth before assembling.
2 ounces good rye whiskey (which of course you have on hand, right?)
½ ounce sweet vermouth
1 ounce India pale ale (the bitterer the better)
1 thin slice of orange (or a kumquat)
- Mea sure the rye and vermouth into a mixing glass with ice.
- Shake and strain into a chilled martini glass, adding the ale at the same time.
- Top with an orange slice or kumquat.
- Look cool, because you are.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Collin said: “I don’t shake the beer together with the whiskey and vermouth, because I think it loses just a bit of that effervescence that you’re adding the beer for.”
ABOUT THE COOK
Collin is an attorney from Los Angeles, California, whose recipes on Food52, such as lamb chili and cochinita pibil, are unmistakably hearty, but lightened with sweet elements like cider and sweet potato.
His ideal meal: “Tuna and caper pizza at Chez Black in Positano, a bottle of wine, and my wife beside me.”
WHAT THE COMMUNITY SAID
Tamio888: “I’m not, by nature, a cocktail guy. I made this one, though. I felt like I was transported to Mad Men. A man’s man’s cocktail.”