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Make this delightful twist on a classic manhattan recipe

Try something new this holiday season with Chotto Matte's Inca Manhattan, a twist on the classic manhattan recipe.

manhattan recipe | Inca Manhattan at Toronto's Chotto Matte

Serves 1

Preparation time 15 minutes

This time of year is all about those Christmas traditions. You've got the tree, the turkey (or a delicious holiday roast) and the, ahem, spiked eggnog. There's a reason why the classics stick around for so long — it's because they're good, but so is mixing things up a bit. 

The iconic manhattan cocktail has withstood the test of time. Traditionally made with whisky, sweet vermouth and bitters, this tipple can knock your Christmas socks off. And we've got a delightful spin on the classic manhattan recipe that is sure to get you into the holiday spirit. 

Chotto Matte's Inca Manhattan recipe pays homage to this classic cocktail but adds some Nikkei flair (Peruvian ingredients, Japanese technique). 

“Putting a Nikkei twist on a classic, the Inca Manhattan tastes like Christmas in a glass. Aromatic and full-bodied, the unique blend of ingredients makes this cocktail a popular hit all year round, especially in the lead-up to the holiday season," says beverage manager Gabor Fodor.

He continues: "The gently spicy recipe is festive perfection and a personal favourite of mine. The versatile flavours complement many dishes and its simple, yet refined method makes it easy to create when hosting friends and family.” Now, that sounds like a drink!

Ingredients

  • 1 ½ oz bourbon
  • ⅓ oz dry vermouth
  • ⅓ oz sweet vermouth   
  • ⅓ oz caramel liqueur
  • 1 tsp Fernet Branca Menta
  • 1 dash Angostura Bitters
  • 1 pinch grated tonka bean

Method

  1. Add all ingredients to a mixing glass filled with ice and gently stir for 15 seconds.
  2. Double strain into a frozen nick and nora glass.
  3. Cut a dollar-sized disc from a fresh lemon’s zest.
  4. Press it firmly over the drink to release the oils onto the surface, then drop it in. 
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