
Pumpkin & Cocoa Manhattan
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!
Yield 1 drink
Bourbon Whiskey
30 mlAngostura Cocoa Bitters
3 dashesMaraschino Cherry
2Ice Cube
2 cups
Caramel
White Sugar
1 kg
Caramel Poached Pumpkin
Peeled and Diced Pumpkin
1 kgGreen Cardamom Pod
3Tonka Bean
4Clove
3 tbspCinnamon Stick
3
Pumpkin Vermouth
Red Vermouth
2 LBrandy
100 ml
Equipment
Toothpick
Ice Strainer
Rubber Spatula
Rubber Spatula
Mortar and Pestle
Fine Mesh Sieve
Glass Bottle
Rubber Spatula
Funnel