Nutcracker Manhattan
Once upon a festive evening, in the bustling streets of 19th-century New York City, a legendary bartender named Tobias O'Shea worked in a renowned establishment known for its vibrant holiday affairs. The tavern was a haven for all who wished to escape the icy winds of winter and immerse themselves in seasonal cheer.
One frigid December night, a visiting troupe from a Russian ballet company entered Tobias's domain, fresh from their triumphant performance of "The Nutcracker." They sought a drink that captured the essence of their dance—a harmonious blend of strength and elegance, seasoned with a flourish of holiday wonder.
Inspired by the enchantment of their performance, Tobias began with the classic base of a Manhattan, but decided to infuse the drink with toasted pecans, bringing that nutty warmth into the mix. For a hint of holiday spice, he incorporated allspice and a whisper of clove. As the dancers shared tales of sugar plum fairies and enchanted kingdoms, Tobias deftly poured bourbon into the glass, followed by his fragrant concoction of sweet vermouth gently warmed with the spices. A finishing touch—a twist of orange to embody the zest and vibrance of the dancers’ craft—and the Nutcracker Manhattan was born.
by MOM Recipe
Serves: 1
Ingredients
- 2 oz bourbon
- 1 oz sweet vermouth
- 2-3 dashes aromatic bitters (like Angostura)
- 0.5 tsp toasted pecan-infused syrup
- Pinch of ground allspice
- Pinch of ground cloves
- Orange peel for garnish
- 1 cup water (for syrup)
- 1 cup sugar (for syrup)
- 1/2 cup toasted pecans (for syrup)
Instructions
- In a mixing glass, combine bourbon, sweet vermouth, toasted pecan-infused syrup, bitters, and the spices.
- Add ice and stir until well-chilled, allowing those musky, warm flavors to bloom.
- Strain the mix into a chilled coupe or rocks glass (with a large ice cube if preferred).
- Express the oils from an orange peel by twisting it over the drink before placing it atop for enhanced aroma and visual appeal.
- To make the toasted pecan syrup, simmer water and sugar until dissolved. Add pecans, simmer for 5 minutes. Remove from heat, cool, strain, and bottle. This syrup will keep in the fridge for up to two weeks.