Two Aussie spirits. Makes 28 Manhattans. One handy pack.
Mixed in bars for almost 150 years, the Manhattan is a quintessential cocktail list staple. Now we've put together an all-Aussie Manhattan cocktail pack that pairs a smooth, soft whisky from Melbourne with a fruity, spicy vermouth from the Mornington Peninsula.
Starward Distillery's 'Two-Fold' whisky is a cocktail cabinet staple. If it isn't already in yours, then now's the time to get involved. To make this blended whisky, a mix of malt and grain spirit is aged in the distillery’s trademark ex-wine casks. These are 40-50 year old Australian casks originally used for Apera (Australian Sherry). The casks are re-coopered into smaller sizes and lightly toasted before use. The result is a soft well rounded whisky that's ideal for mixologists.
The 'Cinq a Sept' Pinot Noir vermouth is made by Allies Wines, a small winery run by an ex-chef and sommelier. Their main claim to fame is their silky smooth Pinot Noir, although very year they also blend some of this stock with a mix of herbs and spices to make this sweet vermouth. Only two barrels are made every year, so it can be quite hard to track down out of season!
Now, to make this Aussie Manhattan you might also want to have some bitters handy. Not mandatory by any means, but definitely a welcome addition. Just a couple dashes is sufficient.
- 2 bottles of 'Two-Fold Whisky' by Starward Distillery (40%, 2 x 700ml)
- 1 bottle of 'Cinq a Sept Vermouth' by Allies Wines (17%, 700ml)
- Manhattan recipe
Makes exactly 28 serves, if you use our recipe (see below).
Total RRP of included bottles: $190 (excluding shipping).
- Fill mixing glass with ice
- Add 50ml Two-Fold whisky
- Add 25ml Cinq A Sept vermouth
- Add two dashes of bitters (optional)
- Stir until very cold
- Strain into a chilled old fashioned glass
- Garnish with a maraschino cherry (optional)
Giving a gift?
As a neat and somewhat quirky addition, why not include a custom gift note on a Possum Greeting Card for an extra $5?
....but BYO Bitters?? Surely we have some lovely local Bitters somewhere... I had to make do with fresh limes, which worked a treat...