Red Hot and Delicious Manhattan

Joey deVilla sent this to me. It’s a Red Hot Manhattan.

Red Hot Manhattan

Vidiot wrote about the details on Cocktailians.

Dave Arnold is the Director of Culinary Technology at the French Culinary Institute. More relevantly to this space, he’s also a mad scientist, with a strong mixological bent.

He’s invented a "Red Hot Poker" that’s electrically heated to over 1700°F, which he then plunges into drinks, caramelizing the sugars and adding a toasty note to their flavors.

Next up was the Red Hot Manhattan, which he made with Sazerac rye, Dolin vermouth, and Angostura bitters. This time the flames shot even higher, and the resulting toddy-like drink was very good — still recognizably a Manhattan, with noticeable sweet-vermouth notes, but with the feel of warm whiskey.

Unfortunately, the Red Hot Manhattan is made with Rye. My personal preference is for bourbon. I prefer the sweetness of the vanilla in bourbon.

Looks like a trip to Manhattan to the L’Ecole at the French Culinary Institute is in the future.