Mixology Monday: Snow & Co.

This week for Mixology Monday, we're tackling a frozen twist on a classic drink - the Manhattan. Jerry Nevins, head of Strategery and Customer Happiness at Snow & Co., shared the recipe for their Manhattan made with cherry infused Rye Whiskey. 

Soiree
Saturday, April 20
Science City - inside Union Station
7:30 pm - midnight
Tickets: $50 (includes food and drink)
www.snowandcompany.com

Snow & Co. Manhattan

2.5 oz Cherry Infused Rye Whiskey (we suggest Rittenhouse)*
1 oz Sweet Vermouth
¼ tsp Angostura Bitters
2.5 oz simple syrup**
6 oz water

Garnish with cherries from the Rye infusion.

Mix all ingredients together and either place in an ice cream/gelato machine until it reaches a slush consistency. You can also place the contents in a metal bowl and place in your freezer, stirring every 10-15 minutes with a spoon until the mixture gets to a slushy like consistency. If you use the metal bowl, be sure to scrape all of the drink off the sides of the metal bowl each time you stir.

*To make your cherry infused rye whiskey, get an airtight jar cherries in the rye whiskey and seal. Let sit in cool and dark location for at least 72 hours. Use one cherry (fresh or frozen) for every ounce of whiskey place in the jar.

**To make your own simple syrup, get one cup of white sugar and one cup of water. In a medium saucepan, combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Once sugar is dissolved, remove from heat and allow to cool.

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