Posted by

Manhattan Experience Woodford_Reserve Bourbon Esquire MagazineBourbonBlog.com brings you the finalists of the Manhattan Experience 2013 and the recipes below.

Tonight in Manhattan, New York, these mixologists face off to see who has the best Manhattan for the finale!

We’ll bring you the first place winner here on BourbonBlog.com, we can tell you it will be one of these recipes below!

 

 

 

 

 

 

Midnight Manhattan Woodford Reserve

EAST OF HUDSON

by GARRON GORE, SAVANNAH, GA

2 oz. Woodford Reserve
½ oz. Carpano Antica Formula
½ oz. Punt e Mes
2 Dashes of Angostura Bitters
1 House-smoked Cherry

Combine ingredients in a mixing glass and gently stir. Strain into martini glass and add one house-smoked cherry.

Gardon Gore

Gardon Gore

 

 

 

 

 

 

 

 

 

MIDNIGHT MANHATTAN

by TRAVIS FOURMONT, DETROIT, MI

The Big Horse Woodford Reserve2 oz. Woodford Reserve
½ oz. Italian Amaro
¼ oz. Bitter Orange Liqueur
¼ oz. Danish Cherry Liqueur
4 Dashes House-made Orange Bitters
1 Orange Twist

Pour all ingredients over ice and stir. Strain into a chilled cocktail glass. Garnish with a flambéed orange twist.

Travis Fourmont

Travis Fourmont

 

&

 

 

 

 

 

 

 

THE LINEAGE 

by CHARLES TAPPAN, WASHINGTON, DC

The Lineage Woodford Manhattan experience2 oz. Woodford Reserve
1 oz. Lillet Rose
2 Dashes Peychaud’s Bitters
1 ½ Smoked Honey Ice Cubes
Ice

Garnish: 1 Woodford Reserve and cane sugar flambéed Amarena cherry

Smoked Honey Ice Cubes:

Combine ½ cup honey with 1 cup water. Bring to a boil in a stainless steel saucepan over high heat (takes approx. 2 minutes and 20 seconds to achieve proper temperature). Boil for 1 minute and remove from heat. Add ¾ oz. organic lapsang souchong™ Tea Leaves and whisk for 10 seconds. Quickly strain mixture into second bowl, removing all tea leaves. Fill ice tray with mixture and add 2 drops of Woodford Reserve to each cube and freeze.

Flambéed Amarena Cherries:

Charles Tappan

Charles Tappan

Instructions:

Immerse cherries one at a time into a cup of Woodford Reserve. Coat each in cane sugar and add to a long metal skewer. Pour ¼ oz. Woodford Reserve into a metal measuring cup and heat with kitchen torch until the bourbon begins to boil and sizzle. Rest skewered flambeed cherry across the top.

Cocktail:

Crush half of the smoked honey ice cubes in a pint glass and top with regular ice. Add the liquids and stir until honey smoked ice is dissolved. Place a flambéed cherry into a chilled cocktail glass. Pour mixture through a julep strainer over garnish into a chilled glass.

 

 

 

 

 

THE JERRY THOMAS EXPERIMENT
by MARC YANGA, PHILADELPHIA, PA

Jerry Thomas Experiment Woodford Manhattan

2 oz. Woodford Reserve
1 oz. Carpano Antica® Formula
¼ oz. Orange Curacao (50% Grand Marnier; 50% Simple Syrup)
3 Dashes Regan’s No.6™ Orange Bitters
1 Spray of a Mixture of Campari & Marasca Cherry Liqueur
1 Orange Peel

Chill a cocktail coupe and set aside. In a separate mixing glass filled with ice, combine all ingredients, except the Campari/masrasca mixture and stir for 30 seconds. Strain into the chilled cocktail coupe.

Apply 1 spray of Campari/marasca mixture to the top of the glass. Garnish with a flambéed orange peel.

Marc Yanga

Marc Yanga

 

 

 

 

 

THE BIG HORSE
by KYLE GROSZ, PORTLAND, OR

The Big Horse Woodford Manhattan Experience2 oz. Woodford Reserve
¾ oz. Cocchi  Barolo Chinato
½ oz. Original Combier
2 Dashes Fee Brothers™ Old Fashioned Bitters

Stir ingredients with ice and strain into a cocktail glass. Garnish with Woodford Reserve and vanilla infused cranberries.

Kyle Grosz

Kyle Grosz

 

 

 

 

 

 

 

 

 

 

Esquire Magazine logo

Leave a Reply

  • (will not be published)