Pumpkin & Cocoa Manhattan

Name: Pumpkin & Cocoa Manhattan
Prep time: 5 min
Total time: 110 min
Ingredients: 1 fl oz bourbon whiskey; 3 dashes angostura cocoa bitters; 2 maraschino cherry; 2 cups ice cube; 1 kg white sugar; 1 kg peeled and diced pumpkin; 3 green cardamom pod; 4 tonka bean; 3 tbsp clove; 3 cinnamon stick; 2 l red vermouth; 100 ml brandy

1h 50m

Spice up your next Manhattan with Pumpkin and Cocoa bitters! Try it with dark chocolate and roasted meat.

A delicious version of the taditional Manhattan, using Pumpkin Vermouth and Cocoa Bitters.

Add 1 kg of white sugar to pot on medium heat
Cook and stir continuously until the sugar dissolves and turns golden. Be careful not to burn it
In a glass with cold water, drop a bit of caramel. If it hardens, the caramel is ready. Transfer immediately to another container out of heat
Add 3 tbsp of crushed cloves
Add 3 cinnamon sticks
Crush 2 tbsp of green cardamom pods
Add crushed green cardamom pods
Grate 4 tonka beans
Add 1 kg of peeled and diced pumpkin. Mix, cook on medium heat and cover
Stir often and cook until pumpkin is fork tender. The caramel poached pumpkin is ready
Add 2 L of red vermouth and 100 ml of brandy. Stir
Cover and gently simmer for 40m until pumpkin flavor extracted
Strain through fine sieve
While hot, pour in glass bottle for storage
The pumpkin vermouth is ready. Refrigerate until needed
Add 30 ml of bourbon whiskey to mixing glass
Add ¾ fl oz of pumpkin vermouth
Add 3 dashes of angostura cocoa bitters
Add 2 cups of ice cubes
Stir until it doubles in volume
Strain into coupe
Stick two cherries and garnish
Enjoy!