A stirred Manhattan made with apple brandy instead of whiskey, with sweet vermouth, aromatic bitters and a cherry.
American bonded apple brandy is bold and dry; Calvados from Normandy is softer and more floral. Both work. Applejack blends are lighter; if using one, try 2 1/2 oz brandy to 3/4 oz vermouth.
For a drier, brighter version, swap the cherry for an orange twist.
Ingredients
Scale
Measurement units
- 1 cup ice cubes (for stirring)
- 2 oz apple brandy, such as Laird's bonded or Calvados
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- 1 cocktail cherry, such as Luxardo
Ingredients
Scale
Measurement units
- 1 cup ice cubes (for stirring)
- 2 oz apple brandy, such as Laird's bonded or Calvados
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- 1 cocktail cherry, such as Luxardo
Instructions
Chill the glass
Fill the coupe with ice water to chill while you mix, or keep it in the freezer.
Equipment: coupe or martini glass
Stir the cocktail
Fill the mixing glass with ice cubes (1 cup) and add apple brandy (2 oz), sweet vermouth (1 oz) and bitters (2 dashes).
Stir smoothly until the outside of the glass is frosty, about 30 seconds.
Equipment: mixing glass and bar spoon, jigger
Strain and garnish
Pour the ice water out of the coupe, strain in the cocktail and drop in cherry. Serve right away.
Equipment: cocktail strainer, coupe or martini glass
Tomorrow's Meal
Apple Brandy Pan-Sauce Chicken Cutlets
Thin chicken cutlets seared in a skillet with a quick pan sauce of apple brandy, vermouth, broth and butter.
You'll need to pick up:
2 boneless chicken breasts, halved into thin cutlets2 tbsp flour1 tbsp oil2 tbsp apple brandy2 tbsp sweet vermouth1/2 cup chicken broth2 tbsp butter
Quick overview:
- 1.Season and lightly flour the cutlets, then sear in the oil in a skillet over medium-high heat 3 minutes per side until 165°F inside; move to a plate
- 2.Take the pan off the heat, add the brandy and vermouth, then return to medium heat and scrape up the browned bits
- 3.Add the broth and simmer 3 to 4 minutes until reduced by half
- 4.Swirl in the butter, return the chicken and spoon the sauce over
Before you cook
Cook notes
- • American bonded apple brandy is bold and dry; Calvados from Normandy is softer and more floral. Both work.
- • Applejack blends are lighter; if using one, try 2 1/2 oz brandy to 3/4 oz vermouth.
- • For a drier, brighter version, swap the cherry for an orange twist.
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