In honor of tonight’s 4th Annual Woodford Reserve Manhattan Contest I’m going to post the recipes from the 2012 contest. If you would like to follow along with this year’s contest, starting at 7:30pm EST January 7th 2013, follow Woodford Reserve’s Twitter feed at: twitter.com/woodfordreserve
There was a full house at the Woodford Reserve Manhattan Experience in NYC 2012.
The bartenders scurry to prepare garnishes for the competition.
Recipes are in order of the competition:
First up is Rob Turek’s Buffalo Plains Manhattan: 1.5 oz buffalo bacon fat washed WR, 3/4 oz black peppercorn infused vermouth, 1/4 oz elderflower liqueur, 1 dash chocolate bitters.
Now up is Karla Ramsey from Louisville, KY with the Ramsey’s Manhattan: 2 oz WR, 1 oz apple brandy, 1 oz sweet vermouth, 2 splashes bitters
Curtis Parker from Indy makes the Downtown Manhattan while we sip on a WR Bourbon Ball manhattan. pic.twitter.com/fUDFjJlH Downtown Manhattan: 2 1/2 oz WR, 1/4 oz cherry syrup, 1 orange rind, 2 coffee beans, 2 vanilla beans
From Philly comes Colin Shearn’s Radiation Blues Manhattan: 2 oz WR, 1/2 oz orange curaçao, 1/2 oz Italian bitters, 3 dashes bitters
Seattle’s own Brien Hendershott makes a Vintage Manhattan: 2 oz WR, 1/2 oz sweet vermouth, 1/2 oz port vinegar reduction, 3 dashes bitters
NYC’s Joann Spiegel’s “Leaving Manhattan”: 2 oz WR, 1/2 oz Italian vermouth, 1/4 oz dark creme de cacao, 1/4 oz black tea
Joe Raya from Charleston presents his Connecticut Shade Manhattan: 2 oz tabasco infused WR, 1 oz vermouth, 1 dash homemade Tabasco bitters
Last years winner, Nick Nistico from Miami, creates Mr. October: 2 1/2 oz WR, 1 oz mandarin liqueur, 1 oz ginger syrup, 1/2 oz sweet vermouth, 2 dashes bitters, 2 dashes orange bitters
Now up is John Miller’s “The Big Apple” from Annapolis: 2 oz Maple infused WR, 1 oz cinnamon infused vermouth, 2 dashes baked apple bitters
From the nation’s capital comes Erik Thompson with his Blackened Cherry Manhattan : 2 oz WR, 1 oz sweet vermouth, 5 sprays cherry bitters
From Scottsdale, AZ comes Matt McCullough’s “The Big Orange”: 2 oz WR, 1/2 oz Tuaca, 1/2 oz orange liqueur, 1/4 oz Madeira
Up now – Michael Cerretani’s “Woodford Dey Manhattan” from Denver: 2 oz WR, 1/4 oz bitters, 1/4 oz vermouth, 1/4 oz yellow chartreuse build
Chicago’s own Jonny Abens concocts his “Chicago Sunday”: 2 oz WR, 1/4 oz maple syrup, 4 dashes peach bitters, 1/4 oz lemon juice
And now for Sin City’s Jessica Fesler with “The Mayan 212”: 2 oz WR, 1 oz Licor 43, 2 dashes bitters infused w/ red chili pepper.
Last 2 bartenders… Now up is James Potter from ATL with “The Absinthe Minded Professor”: 2 oz WR, 3/4 Chai-infused swt vermouth and 1/4 oz orange liqueur
Last but not least is Christopher Asay from Asbury Park, NJ with “The Hothead Manhattan” : in heat resistant container Ignite 3 oz WR with 1 1/2 oz jalapeño infused ginger syrup and 3/4 set vermouth. Also add 3/4 oz high proof rum and 4 dashes bitters and ignite in 2nd heat resistant container add 3 oz boiling water. Pass solution back and forth w/ ignited water. After a few passes snuff the flame and pour!
The 2012 Woodford Reserve Manhattan Contest Winner:
Joann Spiegel’s “Leaving Manhattan”: ” 2 oz WR, 1/2 oz vermouth, 1/4 oz creme de cacao, 1/4 oz Lapsang tea syrup, 2 dashes orange bitters