This is a cocktail that celebrates both Nocino and Whiskey.
The Walnut Manhattan takes a classic and adds depth where it matters. Walnut liqueur compliments the whiskey bringing tannin, spice, and a dry, nutty edge. The result is richer, more structured, and far more complex drink.
The Origins
The Walnut Manhattan was created by Ann-Marie Verdi at The Bellwether in the mid-2010s. She built it as a more structured take on the classic Manhattan with extra layers and depth to the flavour.
Ease of Making: Moderate
Glass Type: Tumbler or Nick Nora
Taste: It is a spirit forward drink (boozy) that is rich, warming, and slightly bitter featuring prominent nutty notes when paired with oakey whiskey.
Recipe:
- 50ml Bourbon Whiskey (Woodford Reserve)
- 25ml Vermouth di Torino
- 20ml Downton Nocino
- 3 Drops Angostura Bitters
Method:
- Add ice to cocktail shaker
- Add all the ingredients and then stir
- Strain into your glass of choice
- Garnish with Maraschino Cherry, or Walnut (we ate ours)
Notes
- Don’t use sweet vermouths, they ruin the deeper notes
- Maple Syrup can be used (5ml) to add an extra note
- Play around with different whiskeys!
