Archive for Bourbon and Rye

Calamondin or Kalamansi?

Posted in Cocktails, Exotic Citrus with tags , , on December 5, 2009 by Mr. Manhattan

So last winter I got very jazzed about exotic citrus varieties, especially all of the various mandarin/kumquat crosses. Their size seemed to make them perfect for muddling in a cocktail glass, capturing both the juice and the aromatic oils from the rinds. It turns out there are dozens of these hybrids, many of which originated in China. The only one I could find for sale, however, was the mandarinquat, which looks like a rather oversized kumquat but which is a bit sweeter. I made several very decent gin cocktails using these, mostly based on the template provide by Jimmy Patrick’s Madagascar Orchid.

The hybrid which I really wanted to find was the kalamansi which is sometimes called a Philippine lime because of its popularity in that country. However, despite bay area’s large Filipino population, I could not find these for sale in any of the many asian markets in Oakland and San Francisco. Possibly it was “out of season” though it seems to be one of those citrus varieties which bear and ripen fruit all year long. It also occurred to me that California might simply impose some kind of embargo on this fruit for agricultural reasons. The closest I came was a frozen kalamansi concentrate whose first ingredient was corn syrup. Fail. I also started looking for it under the other names it apparently sometimes goes by: calamondin or kalamondin.

In late spring I had a sudden brainstorm and headed down to a large local plant nursery. They had a large selection of dwarf citrus and there, among the conventional lemons, oranges, and grapefruit, I found a calamondin. It didn’t have any fruit on it yet but it was early enough in the season that I figured there was a good chance it would come into bloom. After some travails with chlorosis (leaves turning yellow) and an application of a proper fertilizer, my little calamondin bloomed and proceeded to set a couple dozen fruit.

As the fruit grew and the summer progressed, I continued to do research. One thing which became clearer and clearer to me is that the calamondin I had growing on my little tree, were not the same as kalamansi. For one thing, my fruit were much smaller and flatter than the pictures I’d seen of kalamansi, which are round. Second, as the fruit started to ripen, my calamondin were turning orange while ripe kalamansi are green, sometimes with orange streaks. Finally, after I harvested a few ripe calamondin, I discovered they are seedless whereas kalamansi always have seeds in them. (Here’s a link to a photo of an actual kalamansi, for contrast.)

So, while I am now enjoying fresh calamondin in my cocktails, I am still on the hunt for fresh kalamansi. Maybe this year?

[UPDATE: since drafting this post, I found that Berkley Bowl is selling calamondin, which is great as my little tree has only produced a handful of fruit thus far. The Bowl (as locals often call it) is also offering mandarinquats and Fukushu-quats. I’ll be trying those, too, before they disappear.]


“These aren’t the citrus you’re looking for.”

3 small calamondin, quartered
2 strong dashes Scrappy’s chocolate bitters
1/2 oz. Navan vanilla cognac liqueur
2 oz. Evan Williams Single Barrel bourbon
2 barspoons agave nectar

Put the calamondins, the bitters and the Navan in a mixing glass.
Muddle firmly, pressing the calamondins to extract all the juice from each segment.
Add the bourbon and the agave nectar.
Shake hard with cracked ice.
Fine strain into a chilled coupe.

NOTES: Try with a few drops of chili tincture for a lovely contrast against the sweet/tart calamondin.

Scurvy Bane

3 small calamondin, quartered
2 dashes Angostura bitters
1/2 oz. St. Elizabeth allspice dram
1 barspoon simple syrup
1 1/2 oz. Smith and Cross Jamaican pot still rum
3/4 oz. Lillet Blanc

Put the calamondins, the bitters, the dram and the simple syrup in a mixing glass.
Muddle firmly, pressing the calamondins to extract all the juice from each segment.
Add the rum and the Lillet Blanc.
Shake hard with cracked ice.
Fine strain into a chilled coupe.


TBD: An Indian Summer Refreshment

Posted in Cocktails, Left Coast Libations with tags , , on September 25, 2009 by Mr. Manhattan

Ingredients for the TBD

Inspired by Alex Day’s Tinker’s Stand No. 1 and the Balaton cherries which I put up a few weeks ago, I created this Indian summer refreshment which, for lack of a better name, I have called “TBD”. This either stands for “To Be Determined” or “To Be Drunk.” I leave it to you to decide. TBD incorporates cherries with candied ginger, bitters, and lime slivers, the flavors of which play joyously against bourbon and Lillet. Make it at the end of a warm day, as the sun is going down. Sit outside and enjoy!


2 quarter-sized slices of candied ginger, minced
4 – 5 brandied cherries (see note below)
1 – 2 healthy dashes Fee Brothers Whiskey Barrel Aged bitters
1/4 of a lime, cut into thin slices
2 oz. bourbon (I recommend Evan Williams single barrel)
3/4 oz. Lillet Blanc

Put the ginger, cherries and bitters into a mixing glass.
Muddle hard, turning everything in the glass into a pulp.
Add the lime slivers, muddle some more to express the juice.
Leaving the muddler in the glass, add the bourbon and Lillet.
Swish the muddler about to loosen and remove any pulp which may be stuck to it.
Remove the muddler.
Fill the mixing glass with ice and shake vigorously for 20 seconds.
Fine strain into a chilled coupe.


If you don’t have brandied cherries then you may substitute Italian candied amarena cherries. As these are much more intensely flavored, I would recommend using no more than 4 of these per cocktail.

There’s a tendency for the ginger to stick to the bottom of the mixing glass after muddling. Be sure you shake hard enough so the stuck bits get dislodged and mixed up with the rest of the cocktail.

Pulping cherries and candied ginger for TBD

[Apologies for the crappy photo of the drink itself. I had great light but nothing was quite in focus. Grumble, grumble. grumble.]

The Criollo: Mixing with Mozart Black Chocolate Liqueur

Posted in Cocktails, Manhattans with tags , , , on August 27, 2009 by Mr. Manhattan

The Criollo and Mozart Black

A few months ago Paul Clarke went on an insane blogging spree, writing about thirty different cocktails in as many days. On day 17, Paul wrote about an adult chocolate cocktail called Theobroma made with tequila and creme de cacao. The Camerone (another cocktail from the original LCL) was also mentioned, which of course caught my attention. I had been intrigued by that one for a while and the exotic ingredients required to make it (see The Digression, below). Then in a comment on Theobroma by Jay Hepburn (of Oh Gosh!) I spied the recipe for making this:

Smoker’s Delight
Gonçalo de Sousa Monteiro

1½ oz. Laphroaig scotch whisky
¾ oz. Mozart Black chocolate liqueur
2 dashes The Bitter Truth Aromatic bitters

Wow, didn’t that sound grand and so very very adult! The problem, as I immediately discovered, was that no one in the SF Bay area carried this Mozart Black chocolate liqueur, just the milk and the white (ick!). Ultimately I mentioned my interest in Mozart Black to Ed at Ledger’s Liquors in Berkeley and, lo, a month or so later it appeared amongst the other bottles in the liqueur section at the back of the store. (And let me put a BIG HEALTHY plug in here for Ledger’s. Honestly, I don’t think you’ll ever find a bigger and more exotic selection of liqueurs, amari, eau de vie, aperitifs, etc, anywhere in northern California. And in an entirely unpretentious setting. One could easily spend an hour exploring the shelves, as many different bottles are stacked in front of one another. One could also spend a lot of money. Go see Ed!)

So the Mozart Black, in it’s squat round dark glass bottle, touts that it’s made from 87% cacao mass right on the front label. It also instructs you to shake well before use. Does all that cacao settle out? Unfortunately, it doesn’t say what percentage of that mass is present in the bottle nor what else might have been compounded into it. Nothing artificial, I presume, since that would have to be listed on the label. All I can say is that it’s got a heady chocolate nose and a really nice chocolate flavor. Not horribly cloying. Most importantly, it garnered the approval of my “I’m not a big drinker, but I loves my chocolate” partner, Brandee.

The Smoker’s Delight once I made one was all that I had hoped for. The smokiness of the Laphroaig was a perfect foil for all that chocolate. It even stood up to the Quarter Cask. But, ya know, really I’ve got this thing for another cocktail: one made with rye. Yes, I immediately started to wonder how I could incorporate the Mozart Black into a Manhattan variant that didn’t immediately make one think of T.G.I.F. It didn’t take much tinkering to come up with this rather delicious formulation:

The Criollo (No. 1)

2 oz. rye (Wild Turkey is my “go to” these days)
3/4 oz. Vya sweet vermouth
1/4 oz. Mozart Black chocolate liqueur
1 barspoon Patron Citronge
1 dash Fee Bros. Whiskey Barrel Aged bitters
1 dash orange bitters
Long thin orange peel, for garnish

Stir well with with ice to chill and dilute.
Strain into a chilled cocktail glass
Garnish with the orange peel, cutting it over the cocktail to catch the oils.

[NOTE: Criollo, pronounced “cree-oy-yo,” is a variety of cacao – ostensibly the most noble of all cacao varieties.]

The Vya (from Quady, makers of Essencia) has a significant dollop of orange muscat in it, which complements the chocolate in the Mozart nicely. The Fee Bros. bitters bring a nice rounding cinnamon note into the mix. And, because I wanted even more orange I added a dash of orange bitters in this case Regan’s but you could also try Angostura.

Overall, the No. 1 is more or less just a chocolate Manhattan. The rye spice and cacao dryness play out nicely in the nose. A pleasant enough if rather simple (!) cocktail. Still, I wanted more layers and complexity. Which led me to the No. 2:

The Criollo (No. 2, AKA The Mozart Black Manhattan)

2 oz. rye
3/4 oz. Amer Boudreau (or Ramazotti)
1/4 oz. Mozart Black chocolate liqueur
1 barspoon Grand Marnier
1 short dash Fee Bros. Whiskey Barrel Aged bitters
1 short dash Angostura orange bitters (optional if you used Amer Boudreau)
Long thin orange peel, for garnish

Now we’re talking! The amaro is great in combination with the chocolate, especially if you are using Amer Boudreau with its “jacked” orange component. And interestingly enough the bitterness of the amaro blends and brings out the bitterness of the cacao. I love this cocktail! [Note: it seems easy to over-bitter this cocktail as it’s made with an amaro. I recommend that you keep the amount of bitters you add under control.]

Finally, emboldened by my experiences with the No. 1 and No. 2 versions, I decided to try one more variation and push firmly into “dessert-style” cocktail territory:

The Criollo (No. 3)

2 oz. rye
1/2 oz. Mozart Black chocolate liqueur
1/2 oz. Lustau East India (Oloroso) sherry
1 barspoon Grand Marnier
1 dash Fee Bros. Whiskey Barrel Aged bitters
1 dash Angostura orange bitters
Long thin orange peel, for garnish

Here the chocolate in the Mozart combines with the nuttiness of the sherry to create a distinct toasted coconut flavor. In fact I liked that dimension of this cocktails so much that I decide to re-make it, modifying the template by leaving out the orange-flavored liqueur and cutting the bitters way down. I also replaced the orange peel garnish with a cherry:

The Criollo (No. 3, revised)

2 oz. rye
1/2 oz. Mozart Black chocolate liqueur
1/2 oz. Lustau East India (Oloroso) sherry
Scant dash Fee Bros. Whiskey Barrel Aged bitters
Scant dash Angostura orange bitters
3 brandied or amarena cherries, for garnish

OK, there you have it: three variations on the Manhattan, each using the Mozart Black to a different effect. I’d deem this liqueur a worthwhile addition to any bar.

Criollo No 4 Redux

[P.S. There also a Mozart Dry which is clear and not sweet at all. I look forward to playing with that one day – when a bottle shows up at Ledger’s.]

The Digression…

The moment I came across a reference to chocolate bitters in Paul Clarke’s cocktail the Camerone something in me was hooked. It think it was the idea of a chocolate flavoring which didn’t turn your drink into something that “the girls” order at T.G.I.Friday’s. Spiritous chocolate in cocktails for adults. Right on!

The bitters in question were of course Avery Glaser’s infamous Xocolatl Mole bitters. Right away I was like: “Who made these? Can I get some? Can I get the recipe?” I had no idea that I was starting to pull on a long thread that had been winding itself through the cocktail geek scene a good while before I arrived. Avery Glaser had been seeding bottles of these bitters (along with the Grapefruit) on the west coast for a while already. But most of these were empty (or locked away) by the time I became interested in them. Then I found the Bittermen’s web site where I learned about Avery Glaser’s struggle to obtain the permits and licenses necessary to make and sell the bitters legally in the US. (*). I got on Bittermen’s email list and joined Bittermens’s group at Google.

Then late last spring when visiting NYC, I saw bottles, rather large one’s in fact, of the Xocolatl Mole bitters sitting on the shelves of most all of the watering spots I visited. At Mayahuel I even got to sample them for the first time (impression: cacao, musky cinnamon). The buzz was that something was going to happen – and very soon. And then it did. Avery Glaser brought Bittermen’s to Germany where it would be made by Stephan Berg at The Bitter Truth. Bottles have started to flow into the US, though I have yet to see one. Oddly, after all the wait and build-up, I found the price something of an issue: a single bottle is 21,16 € delivered or a bit over $30 USD (depending on the exchange rate). Ouch! I’ve decided to hold off trying them until some place local, like Cask in SF, starts carrying them and defrays some of the shipping costs through a bulk purchase.

(*) – Bitters you may haven noticed are rather alcoholic, generally about 45 proof and fall into an odd category: neither a food nor a spirit (i.e. not a thing you can eat nor a beverage you can guzzle) but with enough alcohol for the government to want to keep a rein on ’em just the same. I am guessing the easiest, though hardly the cheapest route if you want to produce bitters, is to make ’em under a distillery license. But, unlike a bottle of spirits, all those additives (read: flavorings) in the bottle also puts them under the scrutiny of the FDA. So every different bitters flavor you make requires it own approval process. Can you say time and money consuming? No wonder Fee Bros. make their “bitters” the way they do. No wonder Bittermen’s moved to Germany. ;-(

[P.S. If someone out there knows more about the process of getting bitters produced legally for retail sale in the US, I’d love to hear from you. Leave a comment or drop me a line.]

Experiencing the Joys of Shrub

Posted in Cherries, Cocktails, Home Made Ingredients, Stone Fruit with tags , , , , , on June 1, 2009 by Mr. Manhattan

In which the author shares his recipe for black cherry balsamic shrub and a couple of cocktails which use it.

[NOTE: I’ve been erroneously adding a second ‘b’ to ‘shrub’ during these past posts. I think that crept in because I started out using the made-up gerund “shrubbing” (“shrubbin'”) in the title of the first post. It sounded right – doubling the consonant before adding the ‘ing’ – but then it appears to have stuck, maybe because it sounded more rustic and old-tyme-like. At any rate, the extra ‘b’ has been expunged. The results are just as delicious.]

The two shrubs (raspberry/blackberry and black cherry) which I wrote about on the 16th of May are now bottled. A number of very yummy cocktails have been created, made and savored. Shrub turns out to be a very intense ingredient which concentrates the flavor of the underlying fruit with sweet and acid notes. It obviates the need to add any citrus to a cocktail and adds no additional alcohol (a good or a bad thing depending on your taste). It seems most natural to make sweet/sour type drinks with this though one could experiment with dialing the amount of shrub back to see what happens (e.g. a gin-based drink using no more than 1/4 oz. of shrub).

Below is my recipe for the black cherry balsamic shrub, which I feel is the more complex and unusual of the two I made, followed by a couple of original cocktail recipes which use it.

I also should mention that I did make Jamie Boudreau’s “Clarke’s Conundum” using my berry shrub. It was in fact the first thing I tried. It was delicious and I’d make it again. Of course I am also thinking of ways I’d tinker with it. Perhaps using an Oloroso in place of the PX to make it less sweet and a bit more nutty? Hmmm.

Bottled Raspberry/Blackberry and Black Cherry Balsamic Shrub

Black Cherry Balsamic Shrub


500 grams fresh black cherries
500 grams organic sugar [1]
250 grams organic balsamic vinegar [2]
250 grams organic apple cider vinegar
2 large quills ceylonese cinnamon
8 – 12 black peppercorns, cracked by hand [3]

[1] – I was out of white sugar when I made my shrub so used turbinado (AKA demerara) sugar instead. You may use either though I think the less-refined sugar will result a deeper more complex flavor.

[3] – I recommend buying a better grade of balsamic – i.e. not the cheapest you can find – but certainly not the most expensive.

[3] – You don’t want to use coarse ground pepper for this, which will give too much surface area and possibly become too dominant a flavor. I started with whole peppercorns which I then gently cracked in a small mortar and pestle.


A scale for measuring ingredients in grams.
A 1-liter wide-mouthed glass jar with a well-fitting resealable lid.
A muddler or similar implement for smashing and pressing fruit.
A fine-mesh sieve or even a chinois.
A large mixing bowl made of glass or stainless-steel (i.e. non-reactive).
A medium funnel.
Bottles for storing finished product.


1- Wash and remove the stems from the cherries.

2- Put the cherries into the wide mouthed glass jar (“jar”).

3- Put the sugar into the jar.

4- Use muddler to crush up the cherries, releasing juice, mixing things up with the sugar. Be sure that every cherry has been broken open.

5- Stir the cherry-sugar mixture together until all of the sugar has been moistened by the cherry juice.

6- Seal the jar and let sit in a cool place to macerate for at least 24 and up to 48 hours. I recommend you visually monitor the mixture during this time for signs of fermentation. If it looks like it’s starting to ferment you may add up to 125 grams (one half) of the cider vinegar to arrest this process.

NOTE: some slight froth is normal and does not indicate fermentation. That would be indicated by observing the formation and rise of small bubbles and the build up of CO2 gas in the jar. Also a little fermentation isn’t a bad thing but you don’t want it to get out of control as you are not making wine.

7- After maceration is complete, add the cider vinegar (or what remains of it), the balsamic vinegar, the cinnamon quills and the cracked black peppercorns to the jar, seal and shake well. Store in a cool place for at least 7 and as long as 10 days.

NOTE: over the next day or so you should aim to get all the remaining sugar crystals dissolved by shaking a few times a day. This also helps you to form a bond with your new shrub.

8- When you are ready, strain the contents of the jar into a sufficiently large non-reactive bowl. Use your muddler or the back of a large spoon to press as much liquid as possible from what remains of he cherries. Get as much a possible out before you give up on ’em.

Pressing Cherry Goodness

9- Set up your funnel with a couple of layers of cheesecloth and pour (or ladle) the shrubb into your bottle (or bottles) for storage.

NOTE: the cheesecloth will still let a lot of very fine fruit particles pass. I think there’s a lot of flavor in them particles so this doesn’t bother me. As the shrub stands, these particles will settle out so I give my shrub a good shake before using it for a cocktail. I suppose it could be decanted – and maybe I’ll try that at some point to see how it affects the flavor. I’ll let you know.

10- You are done. Clean up and get ready to make some cocktails.

Shrub Cocktails:

Arbusto Oaxaca

1 1/2 oz. Del Maguey Minero mezcal
3/4 oz. black cherry balsamic shrub
1/4 – 1/2 oz. Tia Maria
1 dash orange bitters (*)

Stir ingredients over ice. Fine strain into a chilled cocktail glass. Garnish with a long lemon twist.

I was thinking about this one the whole time I was waiting for the shrub to be ready. It seems like a natural fit between the smokiness of the mezcal, the tartness of the vinegar and the sweetness of the cherries, complemented by a little chocolate from the Tia Maria.

Arbusto Oaxaca

(*) – I actually tried my nascent chocolate orange bitters. If you are lucky enough to have access to Bittermen’s Xocolatl Mole Bitters bitters (soon to be available to the rest of us) you could give those a whirl.

Black Shrubhattan

2 oz. bourbon (I used Grand Dad Bottled in Bond)
1/2 oz. black cherry balsamic shrub
1/2 oz. Amaro Nonino
1 dash Fee Bros. Whiskey Barrel Aged bitters

Stir ingredients over ice. Fine strain into a chilled cocktail glass. No garnish required.

Do I Dare to Drink a Peach?

Posted in Cocktails, Home Made Ingredients, Manhattans, Stone Fruit with tags , , , , on May 18, 2009 by Mr. Manhattan

A few weeks ago I attended the American Distilling Institute’s public tasting event at Hangar One in Alameda, CA. One of the more interesting things I tried was a peach whiskey made by Peach Street Distillers, located in Colorado. This was not a “for sale” product but rather something the distillers had made for themselves, a bottle of which they’d brought along as something of an “under the table” treat. It piqued my interest sufficiently to do a little research and ultimately to discover that Leopold Bros. makes a Georgia Peach-flavored Whiskey which was actually available for sale. Impressed with their other products, I decided to purchase a bottle and give it a try.

The Taste

Before talking about the taste of this whiskey, I should first mention that it is apparently produced in rather small batches and bottled several times a year. I stumbled upon this fact when I noticed that the bottle I purchased held a much darker colored spirit than the bottles I had seen on the shelf of another liquor store. Curious about these variations, I contacted Leopold Bros. by email and got a reply from Todd Leopold on this matter. Here’s what he had to say:

“The color in our fruit whiskies does not primarily come from the barrel. It comes from, as you guessed, oxidation of the fruit sugars. The longer it sits in a gas permeable barrel, the darker it becomes. So what you are noticing is the variation in oxidation levels.

“Normally, an oxidized peach is a bad thing. But when it is blended with whiskey, the oxidation of the peaches isn’t as aggressive, and leads to more interesting flavors and aromas like raisins and plums. This oxidation doesn’t occur on the shelves so much as it does in the oak barrel.”

Todd also told me that they are combining their own “new make” whiskey with the peaches and then aging this blend in used bourbon barrels purchased from Heaven Hill in Kentucky. This of course lends a lot of character to the result.

After learning all of this I decided it would be interesting to pick up a second bottle from a different batch so I could compare the two side by side. Below are my tasting notes.

Batch 08 05

The first bottle I purchased is marked “08 05” (for 5th bottling of 2008, if I understood Todd’s encoding properly). This batch (which may now be sold out) has a distinct mahogany color – much darker than the other bottling as you can see in the photo. The nose is very raisiny with earthy-peppery notes and a hint of toffee. The raisin character carried directly through into the taste, which coated my tongue and lingered for a very long time. I almost felt as if I was drinking a very old TBA riesling or fortified desert-style wine rather than a whiskey. However despite the suggestion of oxidation, there was nothing dried out or “hot” about this spirit. It’s a bit like drinking liquid fruit. Delicious!
Batch 05_05 Georgia Peach Flavored Whiskey

Batch 08 09

The second bottle I purchased is marked “08 09” (for the 9th bottling of 2008). This batch is lighter in color than the 08 05, closer to an orange-amber. The nose is also quite different as well and led with much more bourbon character, complemented by citrus peel and vanilla notes. The palate, again quite different from the 08 05, was brighter and crisper, less rich and unctuous. As sweet and fruity as it was, I knew I was drinking a whiskey.
Batch 08_09 Georgia Peach-flavored Whiskey

(Aside: I should mention that according to the Leopold Bros. website they are now also making a Rocky Mountain Peach-flavored Whiskey. I have not yet gotten a chance to try this nor have I even seen it for sale here in the bay area. I did however spy an 2009 bottling of the Georgia peach on the shelves at BevMo today.)

The Cocktails

I actually found this something of tricky ingredient to use in a cocktail. I believe that’s because its got such a broad flavor profile: sweet, sour and earthy all at once. If you use too much, it tends to dominate the drink; use too little and it tends to get lost. I concentrated on spirituous formulations and perhaps it would prove more versatile in cocktail that include juices and/or syrups.

Note that all these drinks were formulated with the 08 05 batch.

The J. Alfred Prufrock (AKA Peach Old Fashioned)

1 1/2 oz. Rye (Rittenhouse 100 proof suggested)
3/4 oz. Leopold Bros. Georgia Peach-flavored Whiskey
1 Sugar cube
2″ Lemon peel
Fee Bros. Whiskey Barrel Aged Bitters

Muddle the sugar cube with 1 – 2 dashes of the bitters.
Add the lemon peel and muddle a bit more to express the oils.
Add spirits and ice (a single chunk if you have it)
Stir to chill.

Note: You need to be careful not to over bitter this drink.

J Alfred Prufrock (AKA Peach OF)
Highland Peach

2 oz. Macallan 12 y/o Single Malt
1/2 oz. Leopold Bros. Georgia Peach-flavored Whiskey
1/4 oz. Benedictine (to add a little spice)

Combine all ingredients in mixing glass, add ice, stir to chill.
Strain and serve over a large block of ice in an OF glass.
Garnish with a lime peel.

A Peachy Manhattan

2 oz. Wild Turkey Rye
1 oz. Leopold Bros. Georgia Peach-flavored Whiskey
1/4 oz. Navan Vanilla Cognac Liqueur

Combine all ingredients in mixing glass, add ice, stir to chill.
Strain into a chilled cocktail glass.
Garnish with brandied cherry.

Note: I tried making the manhattan several different ways: with red vermouth, Aperol and then with two different amari (Ramazotti and Nonino). To my palate none of these drinks were quite right. In particular, a bitter component really seems to play poorly against the dried fruit intensity of the whiskey. Even the Aperol, which generally plays well with others, seemed a bit out of place in this context.

Bajan Peach

2 oz. Mount Gay Special Reserve Rum
1 oz. Leopold Bros. Georgia Peach-flavored Whiskey
1/4 oz. Cinnamon Syrup
1/4 oz. Lime Juice

Combine all ingredients in mixing glass, add ice, shake to chill.
Double strain into a chilled cocktail glass.
Garnish with brandied cherry.

Note: you may need to tinker with this one depending on how strongly flavored your cinnamon syrup is, as well as how sweet.