As BourbonBlog.com congratulates mixologist Joann Spiegel the winner of the “Master of the Manhattan” for the Woodford Reserve Well-Crafted Manhattan contest. We also share the winning Manhattan recipes from all the competing cities and entrants below who competed in the finals from from the 2011-2012 Woodford Reserve Manhattan Experience.

Leaving Manhattan
the final winning “Master of the Manhattan,” by Joann Spiegel from Manhattan, Mercury Bar West

2 oz. Woodford Reserve Bourbon
1/2 oz. Punt e Mes Italian vermouth
1/4 oz. Lapsang Tea Syrup*
1/4 oz. Dark Creme de Cocoa
2 dashes Orange Bitters

Instructions:

- Combine ingredients over ice in shaker, stir and strain.

- Strain into martini glass and garnish with dark chocolate stick with orange spiral.

*Lapsang Tea Syrup – Use Lapsang tea bags and brew a strong cup of tea. Use the tea to make a simple syrup with equal parts tea and sugar

The Hothead Manhattan
by Christopher Asay, winner from Asbury Park, NJ

Woodford Reserve Bourbon
Jalapeño infused ginger syrup
Vermouth

- In heat resistant container ignite 3 oz Woodford Reserve with 1 ½ oz jalapeño infused ginger syrup and ¾ set vermouth.

- Also add ¾ oz high proof rum and 4 dashes bitters and ignite in 2nd heat resistant container.

- Add 3 oz boiling water. Pass solution back and forth w/ ignited water.

The Absinthe Minded Professor
James Potter, winner from Atlanta

2 oz Woodford Reserve
¾ oz Chai-infused sweet vermouth
¼ oz orange liqueur

Combine all, stir over ice, strain and serve.

The Mayan 212
Jessica Fesler, winner from Las Vegas

2 oz. Woodford Reserve Bourbon
1 oz. Licor 43
2 dashes bitters infused w/ red chili pepper

Combine all, stir over ice, strain and serve.

Chicago Sunday
Johnny Abens, winner from Chicago

2 oz. Woodford Reserve
¼ oz. maple syrup
4 dashes peach bitters
¼ oz. lemon juice

Combine all, stir over ice, strain and serve.

Woodford Dey Manhattan
Michael Cerretani, winner from Denver

2 oz. Woodford Reserve
¼ oz. bitters
¼ oz. vermouth
¼ oz. yellow chartreuse build

Combine all, stir over ice, strain and serve.

The Big Orange
Matt McCullough, winner from Scottsdale, AZ

2 oz. Woodford Reserve
½ oz. Tuaca
½ oz. Orange liqueur
¼ oz. Madeira

Combine all, stir over ice, strain and serve.

Blackened Cherry Manhattan
Erik Thompson, winner from Washington D.C.

2 oz. Woodford Reserve
1 oz. sweet vermouth
5 sprays cherry bitters

Combine all, stir over ice, strain and serve.

The Big Apple
John Miller, winner from Annapolis

2 oz. Maple infused Woodford Reserve
1 oz. cinnamon infused vermouth
2 dashes baked apple bitters

Combine all, stir over ice, strain and serve.

Mr. October
Nick Nistico, winner from Miami

2 ½ oz. Woodford Reserve
1 oz. mandarin liqueur
1 oz. ginger syrup
½ oz. sweet vermouth
2 dashes bitters
2 dashes orange bitters

Combine all, stir over ice, strain and serve.

Connecticut Shade Manhattan
Joe Raya, winner from Charleston, South Carolina

2 oz. tabasco infused Woodford Reserve
1 oz. vermouth
1 dash homemade Tabasco bitters

Combine all, stir over ice, strain and serve.

Vintage Manhattan
Brien Hendershott, winner from Seattle

2 oz. Woodford Reserve
½ oz. sweet vermouth
½ oz. port vinegar reduction
3 dashes bitters

Combine all, stir over ice, strain and serve.

Radiation Blues Manhattan
Colin Shearn, winner from Philadelphia

2 oz. Woodford Reserve
½ oz. Orange curaçao
½ oz. Italian bitters
3 dashes bitters

Combine all, stir over ice, strain and serve.

Downtown Manhattan Downtown
Curtis Parker, winner from Indianapolis

2 ½ oz. Woodford Reserve
¼ oz. cherry syrup
1 orange rind
2 coffee beans
2 vanilla beans

Combine all, shake over ice, strain and serve.

Ramsey’s Manhattan
Karla Ramsey, winner from Louisville, KY

2 oz. Woodford Reserve
1 oz. apple brandy
1 oz. sweet vermouth
2 splashes bitters

Combine all, stir over ice, strain and serve.

Buffalo Plains Manhattan
Rob Turek, winner from Ohio

1 ½ oz buffalo bacon fat washed Woodford Reserve
¾ oz black peppercorn infused vermouth
¼ oz elderflower liqueur
1 dash chocolate bitters

Combine all, stir over ice, strain and serve.

Special thanks to our team Matt Capucilli, Oresti Tsonopoulos, Alexandra Stewart and David Capucilli. All photos by Oresti Tsonopoulos unless noted.

Popularity: 7% [?]

BourbonBlog.com attended the final event of the Woodford Reserve Manhattan Experience in New York where Joann Spiegel was awarded with “Master of the Manhattan” with her “Leaving Manhattan.”  Here is Joann’s winning recipe below.

“Leaving Manhattan” – Winning Manhattan Recipe from Joanne Spiegel of Mercury Bar West

2 oz. Woodford Reserve Bourbon
1/2 oz. Punt e Mes Italian vermouth
1/4 oz. Lapsang Tea Syrup*
1/4 oz. Dark Creme de Cocoa
2 dashes Orange Bitters

Instructions:

Combine ingredients over ice in shaker and shake.

Strain into martini glass and garnish with dark chocolate stick with orange spiral.

*Lapsang Tea Syrup – Use Lapsang tea bags and brew a strong cup of tea. Use the tea to make a simple syrup with equal parts tea and sugar

Joann Spiegel was a very warm-hearted and humble bartender. Originally from Ireland, Joann moved to New York in 1998.

BourbonBlog.com‘s Matt Capucilli also says, “I was fortunate enough to spend some time with her group at the event. Well before the winner was announced, I asked Joann how she did. She quickly responded with “I didn’t win”. Reminding her that the competition wasn’t over yet, I said that she still had a chance. She replied ‘I’ll bet you a thousand dollars I didn’t win.’ When she ultimately took the crown, we were both quite happy and had a good laugh about that little bet.”

The competitors for this Manhattan Experience finale event were bartenders and mixologists who won semi-finals competition in their respective cities across the country.

They gathered in New York to showcase their winning Manhattans in front of a panel of judges including Leo Robitschek, David Wondrich and Gary Regan at Dream Hotel Downtown in Manhattan. Woodford Reserve Master Distiller Chris Morris was also there.

 

Special thanks to our team Matt Capucilli, Oresti Tsonopoulos, Alexandra Stewart and David Capucilli. All photos by Oresti Tsonopoulos unless noted.

Popularity: 9% [?]

BourbonBlog.com celebrates today as Repeal Day with the passage of the Twenty-first Amendment to the United States Constitution on December 5, 1933 to end prohibition.

Thus, the U.S. Prohibition Era went from January 16, 1920 through December 5, 1933.

To celebrate, we’re sharing a few Prohibition era and classic style cocktails using Bourbons and whiskeys. Enjoy these libations and toast to the United States never seeing Prohibition again!

The Blanhttan Recipe

As a variation of the Manhattan, this cocktails was introduced by Paul Borntraeger at Kentucky Bourbon Festival using Blanton’s Bourbon. Recipe below and also watch our video on this cocktails

3 oz. Blanton’s Single Barrel Bourbon
1/4 tsp Ground ginger
1/4 tsp Vanilla (not imitation)
1/4 tsp Ground cloves
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 tsp Honey
zest of 1 Lemon
zest of 1 Orange
4-8 Whole peppercorns
1/4 cup Brown sugar
1/2 cup Cane sugar
1 btl KY Riesling
2 oz. KY Cab

Combine all ingredients (except for bourbon) in pot and bring to a slow boil. Once batch is boiling reduce heat add bourbon and let simmer on low heat for half an hour.

Ideally place in a glass jar and let sit for 24 hours. filter and strain (coffee filters take time but work best) and use.

Vieux Carré

The Vieux Carré is yet another classic cocktail making a comeback. In the video below, BourbonBlog.com‘s Tom Fischer demonstrates how to make a Vieux Carré. Here is the recipe.

The Vieux Carré

1 oz. Whistlepig Straight Rye Whiskey
1 oz. Hennessy Cognac VS
1 oz. Noilly Pratt Sweet Vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Angostura Bitters
2 dashes Peychaud’s Bitters

Mix all ingredients in an Old Fashioned glass over ice and stir.

The Vieux Carré was invened in 1938 at Hotel Monteleone in New Orleans, where the then-head bartender Walter Bergeron created it. The word “Vieux Carré” literally means, “old square” in French. This old term is what we know today as the French Quarter of New Orleans, Louisiana.

Stars Fell on Alabama

2 oz. Four Roses Single Barrel Bourbon
2 dashes Peychaud’s Angostura bitters
2 dashes Orange Flower Water
3 barspoons Syrup
2 dashes Angostura bitters

Instructions:

- Combine all ingredients in an ice-filled mixing glass and stir well
- Strain into a chilled rocks glass rinsed with Absinthe
- Add 1 large piece of lump ice!

Bee’s Knees

Invented during prohibition, the Bees Knee’s was originally made with honey, gin, basil, and lemon said to mask the smell of alcohol. This version is made with Bourbon.

Wild Turkey 101 Bourbon
1/2 oz. Limoncello
1/2 oz. Honey
Shake and strain

Instructions:

- Shake all ingredients over ice in tin
- Srain and serve in Martini glasses

 

Popularity: 10% [?]