Ginger Manhattan
This Ginger Manhattan cocktail opens with the rich, warm flavor and aroma of bourbon. It is followed by a subtle (but present) kick from the ginger liqueur and bitters. Sweet vermouth ties it all together. It’s a sophisticated yet approachable drink with a pleasant ginger flavor, perfect for cooler evenings or bourbon aficionados looking for a spicy twist.
👩🏻🍳 Tamara Talks – About this Holiday Manhattan Variant
The first sip is a balanced dance between the smooth caramel of bourbon and the lively spice of ginger. The red vermouth adds a sweet, herbal layer that mellows the sharp edges of the ginger, creating a well-rounded, smooth finish. The ginger bitters linger on the palate, leaving a warming spiciness that invites the next sip.
When thinking about holiday cocktails, what comes to mind? Warm spices? Apple? Egg nog? Toffee? Maple syrup? My most popular holiday cocktail to date is this winter old fashioned with allspice dram (and bourbon). It’s all about the warm spices – allspice and cinnamon. I wanted to do something a little different (and simple this year), and landed on featuring ginger.
Given that I don’t care for sweet cocktails, I was looking to balance the ginger liqueur. I went looking for a ginger liqueur that wasn’t cloyingly sweet like so many liqueurs I’ve tried. Domaine de Canton ginger liqueur is the original. The liqueur was in stock at my (dangerously close) Spec’s store, so I went for it. It is made with Vietnamese baby ginger, cognac, Provençal honey, and Tahitian vanilla. It is very ginger-forward, and not terribly sweet.
Because manhattans are my “go to” cocktail, I decided to go with a good sweet vermouth, and try perfect proportions – 1/2 ounce sweet vermouth, and 1/2 ounce ginger liqueur – with the bourbon. Ginger bitters replace the angostura bitters typically included in a manhattan. I knocked it out of the park on the first try, but did a couple more rounds (on subsequent days!) to confirm my choices.
NOTE: Not included in the ginger manhattan recipe, I chose to garnish the cocktails with boozy dried oranges. I purchased a DIY craft cocktail mix, and covered the fruit and spices with bourbon. I then added a cocktail cherry. It worked really well together. See Difford’s Guide for traditional manhattan garnishes.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- bourbon – On photo day, I used Elijah Craig, a moderately-priced high-quality mixing bourbon. We use a lot of Evan Williams Bottled-in-Bond for cocktails, and it is pretty inexpensive. Marker’s Mark and Four Roses are great. Don’t reach for the bottom shelf, and you’ll be fine!
- ginger liqueur – On photo day, I used Domaine de Canton. I believe it was the original, and after doing some research, I decided to go with it. This ginger liqueur is produced in France, and the use of Cognac as part of its base adds an elegant, French touch to the ginger-forward flavor. It is not terribly sweet. Take a look at these ginger liqueurs for other good options.
- sweet (red) vermouth – My favorite sweet vermouth is the Carpano Antica. We also really like the Cocchi Vermouth de Torino. However, we have found the well-priced Dolin Vermouth de Chambery is a really solid, fairly inexpensive sweet vermouth.
- ginger bitters – As shown in the photos, I use Hella ginger bitters. We enjoy them throughout the year! Orange bitters or cardamom bitters will do in a pinch.
🔪 Step-By-Step Instructions
- Make the cocktail – Gather ingredients and equipment. Fill a cocktail mixing glass 2/3 full of ice. Add all ingredients to the glass, then stir vigorously before straining into desired glass. NOTE: I always have a manhattan in a coupe glass, but my husband prefers his over a large ice cube in a rocks glass.
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❓FAQ
I would say it is off-dry, akin to a well-made manhattan.
Since all ingredients include alcohol, I would say “yes,” it is boozy.😀
💭 Tips
On photo day, I garnished my ginger manhattans with dried orange slices infused in bourbon made with a DIY craft cocktail mix. You’ll see them in the coupe glasses and in the jar. This craft cocktail mix is quite similar.
If you’re a whiskey/bourbon/rye lover like me, I’d love to hear about your favorite fall and winter whiskey cocktails! Planning a dinner party? You’ll want to check out this cocktail and appetizer pairings post and this bourbon cocktails for Christmas post. You’ll find 11 excellent pairings for the holidays!
Ginger Manhattan Recipe
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Ingredients
- 2 ounces bourbon
- ½ ounce ginger liqueur
- ½ ounce sweet vermouth
- several shakes ginger bitters - see Ingredients Notes for suggestions
Instructions
- Fill a cocktail mixing glass 2/3 full of ice. Add all ingredients to the glass, then stir vigorously before straining into desired glass.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is possibly my favorite manhattan variant so far. The combination of ginger liqueur and ginger bitters gives it a subtle spicy kick.
I think so too Mark!