White Oak Manhattan
From Proprietor Adam O’Brien, O’Brien & Brough, Bristol
Most American whiskey is aged in white oak barrels, and some of the best tasting acorns also happen to grow on those same oak trees. Brin...
Lead Bartender Jared Dauphinais, O’Brien & Brough, Bristol
Here I used the dried Roselle Hibiscus (Hibiscus sabdariffa) that added amazing color to my garden all summer and infused it into a syrup with baking spices that add warmth to the beautiful pink-hued cocktail. You can easily substitute with hibiscus tea, which is widely available.
Ingredients
- 2 ounces Lime Rock Gin
- ¾ ounce fresh lemon juice
- ¾ ounce spiced hibiscus syrup*
- ½ ounce dry Curaçao
- 1 small egg white
- Soda water to finish
- Optional: Dehydrated hibiscus powder for rim**
Preparation
Add ingredients (excluding soda water) to a bar tin and dry shake (without ice) for 10 seconds, then add ice and shake for 10 seconds more. Pour over fresh ice in a chilled highball glass with a dusted rim and top with soda water. Makes 1 cocktail.
*Spiced hibiscus syrup: Boil 1 cup water in a small saucepot. Remove from heat; add 1 tablespoon dried hibiscus (or contents of 1 hibiscus tea bag); 2 each whole cinnamon sticks and star anise; 5 each whole cloves and whole allspice. Let steep 1 hour and discard solids. Pour infusion into a blender, add 1 cup sugar, blend on low until the sugar is fully dissolved. Pour into a clean glass jar and refrigerate for up to 2 weeks.
**Dehydrated hibiscus powder: Pulse 4 tablespoons dried hibiscus (or hibiscus tea) in a spice grinder until fine, about 15 seconds. Store in a clean jar up to 1 year. For rim, wet ¼ of the outer rim of the glass with a lemon wedge. Roll dampened area in hibiscus powder and gently shake excess.
You Might Also Like
The Delicious Difference at O'Brien & Brough
Taking the Classics for a Spin
Apples to Apples Old-fashioned
Every October I like to make a big batch of apple cinnamon-infused whiskey for my favorite harvest festival up in Vermont. This recipe has become a fall staple for my friends. I like to make enough to...
Foraged Fall Vermouth
I know it’s time to start harvesting ingredients for Foraged Fall Vermouth in September when I reach for a sweater before taking my pup, Mimosa, for a walk in the morning. We usually begin our day in ...
