Though she’s not from the Big Apple, Parker explains this is exactly what she wants her Manhattan to taste like—a stroll through the town in the fall—hence the clever name. She opts for Knob Creek® Rye because it is so sui generis to her; while many whiskeys get covered up by the other Manhattan components, the Knob Creek is so robust that it never gets lost. But it’s not a bully, as its dark fruit and burnt sugar notes pair perfectly with fig and molasses, making for a rich and incredibly warming version of the cocktail classic.
Autumn in New York
Keyatta Mincey-Parker | Atlanta
- 2 parts Knob Creek® Rye
- 1 part fig-infused sweet vermouth (see Editor’s Note)
- 2 dashes Fee Brothers black walnut bitters
- 1 dash Fee Brothers molasses bitters
Garnish: fig slice, walnut halves
- Combine ingredients in a mixing glass over ice and stir.
- Strain over a big cube in a double Old Fashioned glass.
- Garnish with a fig slice and a handful of walnut halves.
(Makes 1/2 cups)
1 barspoon Fromage Ami fig spread
4 ounces Antica Formula Sweet Vermouth
Combine ingredients in a container, tighten lid, and shake until the fig spread dissolves. Let sit for 15 minutes, then stir and strain. Store in refrigerator.