The Manhattan Tart

The Manhattan Tart

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I have a confession to make – and it’s probably something I shouldn’t tell you so soon after meeting.  I’m not a whiskey drinker.  I know – whiskey is certainly very popular, and most of you are probably big fans, so don’t worry….  I will definitely still post drinks made with whiskey.  But chances are I’m going to downplay the whiskey found in them, like in this version of a Manhattan – The Manhattan Tart. 

Typically, the bourbon or rye is the star of a Manhattan, and then sweet vermouth, bitters, and sometimes cherry juice play second fiddle.  But I got a huge bucket of tart cherries (also known as pie cherries) this week, and I loooooove tart cherry juice!  Whiskey makes me mean, moody, morose, and everything bad that starts with an M.  Tart cherry juice just makes me sleepy, and it tastes so good.  So this Manhattan is mostly cherry juice.  Drink it!  It’s good for you!

Tart cherries - the start of a delicious twist on a classic Manhattan - The Manhattan Tart

I spent a few hours pitting this giant bucket, but you can probably just buy a small amount, and pit a few to juice.  Or you could cheat and just buy some tart cherry juice (this is a great one).  But I want you to know that I did it the hard way!  If you’re not into the tartness, you can always just get some regular cherries and use those.  Either way, this beverage is a super yummy twist on a much beloved classic.  

Once you’ve pitted and juiced the cherries (or opened the bottle of cherry juice), measure out 3 ounces, and pour it into a shaker or pint glass with an ounce of whiskey and half an ounce of sweet vermouth.  Then shake or stir, as is your preference (I’m a stirrer, but if you like those little chunks of ice, go ahead and shake!), and strain into a cocktail glass.  Finally, garnish it with a cherry.  If you used bottled juice, you have no garnish, so you’ll have to admit you cheated to anyone who sees you drinking it.  For shame, cheater.  For shame.  

 

 

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