With origins dating back to the mid-1800s and shrouded in legend and mystery, the Manhattan has always been the choice of the discerning drinker. We’re hardly discerning here at Red’s, it’s barbecue after all, so we’re offering our twist on the classic, using Wild Turkey bourbon, Cherry Bitters and introducing our love of smoke. You’ll need someone to help you make this cocktail and you’ll need a decanter and a chef’s blowtorch.
1. Put all the ingredients, except the hardwood chips of course, in a jug and stir for about 30 seconds until chilled and slightly diluted by the ice
2. Add a pinch of wood chips to a sieve and upend your wine decanter over it. Begin to burn the wood chips from underneath (you’ll need someone to help here). Collect the smoke inside the decanter until you can’t see through it.
3. Strain your drink into the decanter and cover with the lid or a crumpled-up napkin.
4. To serve, pour into a coupé glass. Watch the smoke roll out, riding on top of the glass.
