Fall in Manhattan

It's Happy Hour! In this episode Ben embraces the bitterness by discussing the intricacies of sweet vermouth while presenting the classic Manhattan. Matthew stays with the season while presenting his version of H. Ehrmann's Tender Knob. Also, throat rattling soccer highlights, beer and cider talk (?!) and advice on how not to let one bottle of a spirit ruin the whole batch. Recipes below.

Manhattan

• 2 oz Rye whiskey
• 1 oz Sweet Vermouth
• 2 dashes Angostura bitters
• 2 Luxardo cherries for garnish

Combine ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe glass. Garnish with cherries on a cocktail pick.

Tender Knob

• 1 1/2 oz Bourbon (Knob Creek is traditional)
• 2 oz Hard Cider
• 3/4 oz Agave Nectar
• 1 pinch cinnamon
• 1 slice apple to muddle
• 1 slice apple for garnish

1. In a shaker, muddle the apple slice.
2. Add the bourbon, apple cider, agave nectar and cinnamon to a shaker filled with ice, and shake until well-chilled.
3. Strain into a double Old Fashioned glass filled with fresh ice. (Do not double-strain; you want some apple bits in the finished drink).
4. Garnish with an apple slice.

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