08 Nov The Black Rose Manhattan
This cocktail is a play on a classic Manhattan with added flavors of Blackberry and Rosemary. Pair with roasted lamb and a butternut squash puree for a sophisticated date night.
Glassware: Coupe glass
Ingredients
- 2 oz makers mark original
- .75 oz Carpano antica sweet vermouth
- Barspoon Rosemary syrup*
- Barspoon Léopold bros Rocky Mountain blackberry liquer
Method: Add all ingredients into a mixing glass, stir, and strain with Hawthorne strainer. Serve up in coupe glass.
Rosemary syrup
Garnish: Garnish with compressed blackberry and candied lemon zest on skewer
Candied lemon zest for Manhattan
Peel lemons and julienne peels. Cover with water in saucepan and Boil for 10 minutes. After 10 mins, add 2 cups sugar and cook and additional 5 mins. Coat parchment paper with sugar. Drain lemon zest from liquid and coat with sugar. Add coated lemon to parchment paper and cover again with sugar. Allow to dry 2-3 hours and store in airtight container.
Take 8 blackberries and place in vacuum seal bag. Nearly cover with Rosemary syrup and add in 2 lemon peels. Compress on 100%, allow to sit 10 mins. Cut open seal and vacuum again. Allow to sit in bag overnight.
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
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