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Cocktail History
The Spiced Maple Manhattan is a modern cocktail that was created by Isabelle Boucher, a recipe developer and blogger at Crumb. The recipe is a simple variation of the Manhattan that calls for the classic’s rye, sweet vermouth, and bitters template, but this version adds in a unique spiced maple syrup to turn it more seasonally appropriate for autumn.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Maple Syrup: This is a syrup made with the sap from maple trees. We used a local maple syrup.
Ginger: The is a root that is used as a spice.
Whole Cloves: This is the flower bud from the clove tree. We used whole cloves from the bulk section at our local grocery store.
Cinnamon Stick: This is a dried spice that has been rolled into a stick. We used cinnamon sticks from the bulk section at our local grocery store.
Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. We used Simply Organic Pure Madagascar Vanilla Extract.
Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. We used with 45th Parallel Distillery New Richmond Rye because it’s a nicely spiced whiskey. For a mocktail version of this drink, try The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Carpano Antica Formula Vermouth because it’s a high quality vermouth with dark notes of herbs, figs, licorice, cinnamon, and cocoa. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Spiced Maple Syrup: This is a syrup made with the sap from maple trees and baking spices. We made ours at home using Alex’s recipe below.
Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. We used Angostura Orange Bitters. For a mocktail version of this drink, try All The Bitter Non-Alcoholic Orange Bitters in place of the orange bitters.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. We used Luxardo Maraschino Cherries because they’re high quality and delicious.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
Cocktail Pick: This is used to hold the garnish. We used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
The Spiced Maple Manhattan starts off with maple and whiskey aromas and the relatively sweet taste of maple initially before it’s joined by vermouth’s herbs, and it all finishes with a bit of burn from the rye along with baking spices and more of the sweet maple flavor.
Our Opinion of This Cocktail Recipe: We have a track record of preferring Manhattan variations more than the original, and this one was no different. Do yourself a favor and make a batch of this maple syrup; it’s absolutely incredible in both the Spiced Maple Manhattan and several others we’ve already tried.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“Broken record time: I liked this better than a standard Manhattan. Like most variations of the classic that I come across, this one added a much-needed element, this time in the form of sweet maple and some seasonal spices. The sweetness is well-balanced; while making it, I actually wondered if it might end up being too dry, but the syrup balanced the rye out perfectly.”—
Kendall’s Take: ⭐⭐⭐⭐
“I think we’ve tried quite a few variations of the Manhattan at this point, and this is yet another that I liked better than the original. As Alex said, the incredible maple syrup flavored with baking spices really sets the drink apart and at the same time makes it significantly more palatable to someone like me. I could definitely see myself drinking this again on an autumn evening when I want something a little more serious and boozy but still seasonal.”
Recipe
Slice ginger, then add ginger slices, maple syrup, cloves, cinnamon sticks, star anise, and vanilla extract to a saucepan.
Heat over medium high heat while stirring for 5-7 minutes.
Remove syrup from heat and let cool for 5 minutes.
Strain syrup through a fine mesh strainer to remove spices, then transfer syrup to a container.
Add rye, sweet vermouth, ¼ oz spiced maple syrup, bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with cherry.
Ingredients
Directions
Slice ginger, then add ginger slices, maple syrup, cloves, cinnamon sticks, star anise, and vanilla extract to a saucepan.
Heat over medium high heat while stirring for 5-7 minutes.
Remove syrup from heat and let cool for 5 minutes.
Strain syrup through a fine mesh strainer to remove spices, then transfer syrup to a container.
Add rye, sweet vermouth, ¼ oz spiced maple syrup, bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with cherry.
Make It a Mocktail: Use The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey, Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth, and All The Bitter Non-Alcoholic Orange Bitters in place of the orange bitters to try a booze-free version of this drink.
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More Autumn Cocktails
If you like this autumn-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Pumpkin Spiked Horchata: A bourbon cocktail made with horchata, coffee liqueur, pumpkin spice syrup, cardamom and caramelized raisin bitters, a cinnamon stick, and pumpkin pie spice
Spiced Pumpkin Punch: A gin cocktail made with apple cider, pumpkin purée, honey syrup, lemon juice, pumpkin pie spice, and cinnamon sticks
Falling Leaves: A rye cocktail made with Amaro Montenegro, toasted fig syrup, chocolate bitters, and an orange slice
Pumpkin Spiced Russian: A vodka cocktail made with coffee liqueur, milk, caramel sauce, pumpkin spice syrup, and a cinnamon stick
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