If Manhattans are one of your favourite cocktails or you simply want a festive drink to get merry on, then this mince pie-inspired version of the classic recipe is worth a try.
Marcus Wareing and his team have been serving up this Christmas cocktail at London's Gilbert Scott bar. Here's how to make one at home:
Per drink you will need:
35ml infused Bourbon
15ml dry vermouth
2 dashes Angostura bitters
5ml Pedro Ximenez
Grilotte cherry to garnish
Stir the bourbon and vermouth over ice for 30 seconds; double strain then add the bitters and garnish with the cherry.
To infuse the bourbon:
250ml Bourbon
1 cinnamon stick
Clementine zest, pith removed
25g raisins
2 cloves
Gently heat the bourbon but do not let it simmer or boil. Add the ingredients to a bottle then pour in the bourbon. Seal with a lid and leave to infuse, at room temperature, for a minimum of 48 hours prior to use.
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