• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb: A Food Blog logo

  • Home
  • About Crumb
    • About Isabelle
    • Press, Awards and Contributions
    • Privacy Policy
  • About the Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Crumb
  • About Isabelle
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » seasonal recipes » fall » I'd Tap That: Spiced Maple Manhattan

    I'd Tap That: Spiced Maple Manhattan

    May 24, 2015 · 15 Comments

    Jump to Recipe·Print Recipe

    Some people like to say you shouldn't mess with a classic, but I'm convinced that that's just because they haven't had a Maple Manhattan yet.

    Spiced Maple Manhattan

    Now, don't get me wrong. I love me a proper traditional Manhattan, but there's something downright alchemical about the way that sweet maple and spicy rye come together.

    It's a combination that somehow elevates all the best qualities of a Manhattan, without compromising on what makes it such a damn fine cocktail to begin with. No fizzy mixers, no frou-frou umbrellas, no fruity neon-coloured liqueurs, no nonsense.

    Admittedly, I have a soft spot for Manhattans in general, for entirely sentimental reasons.

    Where some couples have "our song", but my husband and I like to think of the Manhattan as "our cocktail". (We're not heavy drinkers or anything. We just love us some old-school cocktails.) It is the gold standard of cocktails in my book.

    PURE Infused Maple Syrups

    The Secret to Stepping Up Your Manhattans

    My secret weapon for making an extra-special Manhattan is the naturally-infused maple syrups from PURE Infused Maple Syrup. The syrups are made in Nova Scotia by Hutchison Acres, a family-owned farm whose owners were born and raised in Nova Scotia's famous Annapolis Valley.

    I was lucky enough to be invited to try out a sampler pack through their partnership with the Food Bloggers of Canada, and am head over heels in love with them.

    I was immediately impressed by the variety of creative flavour combinations, from lavender-chai to cinnamon, nutmeg and clove.

    And unlike most flavoured syrups, the flavours in PURE Infused maple syrups are there to complement the natural sweetness of the maple, rather than competing with it.

    Cocktail Cherries

    How to Use Infused Maple Syrup in the Kitchen

    Aside from making a great addition to cocktails, these syrups are surprisingly versatile in the kitchen, working equally well with sweet and savoury pairings.

    Over the past few weeks, I've been adding them to pretty much everything I make. I've been pouring them over waffles, tossing them with roasted root vegetables, drizzling them over ice cream, and even brushing them onto chicken thighs.

    However, my favourite way of using them is as a substitute for simple syrup in cocktails.

    So far, I've used the Cinnamon, Nutmeg and Clove syrup in a tangerine-based Whiskey Old Fashioned and the Lavender and Chai syrup in a floral variation on the Gin Collins.

    Spiced Maple Manhattan

    Meet Your New Favourite Cocktail: The Spiced Manhattan

    Of all the cocktails I made, was this subtly spiced Manhattan made with the Vanilla, Cinnamon and Star Anise syrup was a hands-down winner.

    If a regular Maple Manhattan owes its deliciousness to alchemy, then this Spiced Maple Manhattan is nothing short of pure magic.

    It's smooth and sippable, just like a proper Manhattan should be, with hints of warm spice and mellow vanilla from both the syrup and the rye.

    Despite the relatively generous pour of syrup that goes into the glass, it's not cloying at all. The rye still has enough bite to keep it grownup and complex, but it's still approachable and downright drinkable.

    And there's even a cherry on top.

    Spiced Maple Manhattan

    It's proof positive that a little change is always a good thing, even for the classics.

    After all, in the words of the great Winston Churchill: "To improve is to change; to be perfect is to change often."

    I think that calls for a toast... don't you?

    Disclosure: I was provided with a selection of PURE Infused Maple Syrups for review and recipe development purposes. All opinions expressed in this post are, as always, entirely my own.

    //

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Spiced Maple Manhattan

    Spiced Maple Manhattan


    ★★★★

    4 from 1 reviews

    • Author: Isabelle Boucher (Crumb)
    • Total Time: 5 mins
    • Yield: 1 1x
    Print Recipe
    Pin Recipe

    Description

    This subtly spiced version of the classic Manhattan cocktail is made with rye whiskey, sweet vermouth and a splash of spiced maple syrup.


    Ingredients

    Scale
    • 2 oz rye whiskey
    • ½ oz sweet red vermouth
    • ¼ oz PURE Infused Vanilla, Cinnamon and Star Anise Maple Syrup
    • 2 dashes orange bitters
    • Maraschino cherries, for ganish

    Instructions

    1. In a mixing glass, stir the bourbon, vermouth, maple syrup and bitters with ice.
    2. Strain into a lowball glass and garnish with a cherry.
    • Prep Time: 5 mins
    • Category: Drinks

    Did you make this recipe?

    Tag @izzbell on Instagram

    « Rhymes with Orange: Blood Orange Cannelés
    Ten Years and Counting: Anniversary Chicken with Saffron and Preserved Lemon »
    6.7K shares
    • Share
    • Tweet
    • Email
    • Yummly

    Reader Interactions

    Comments

    1. Barb says

      September 29, 2018 at 12:24 pm

      Rye is not Bourbon. That typo aside, maple sounds like great addition to the Rye version of a Manhattan! Bourbon is naturally sweet, so not appealing.

      ★★★★

      Reply
      • Isabelle Boucher says

        October 4, 2018 at 10:22 pm

        I'm a big fan of bourbon-based cocktails, but when it comes to Manhattans, I'm a rye girl all the way! :) (And, incidentally, the International Bartenders Association agrees with me.)

        Reply
    2. Colleen (Souffle Bombay) says

      May 30, 2015 at 3:40 pm

      Wonder what my grandmom would have thought about this one...Manhattans were her thang...right up till 102 last year. I bet she would have asked for another! Pinning!

      Reply
    3. Shareba @ In Search Of Yummy-ness says

      May 29, 2015 at 1:53 pm

      I've sampled those maple syrups before, and was really impressed with the flavours. I'm not a big fan of Manhattans myself, but I think the sweetness of the maple syrup would make the drink more enjoyable :)

      Reply
    4. Lauren @ Healthy Delicious says

      May 29, 2015 at 12:46 pm

      I love maple syrup and these infused ones sound so interesting! I'm not a Manhattan drinker at all, but this actually does sound pretty tasty!

      Reply
    5. Rose | The Clean Dish says

      May 27, 2015 at 9:53 pm

      Your photos are GORGEOUS!! Please do mess with classics any day, I would love to see more of your cocktail recipes!!

      Reply
    6. Martha @ A Family Feast says

      May 27, 2015 at 9:24 pm

      Oh wow! My best friend from grad school always drank Manhatten's and still does to this day! I am totally making this for her the next time we get together!

      Reply
    7. Angie | Big Bears Wife says

      May 27, 2015 at 9:06 pm

      I can't leave recipes alone either (food or drinks) I'm always adjusting this or that! I'd love your version on this drink!

      Reply
    8. Kirsten/ComfortablyDomestic says

      May 27, 2015 at 9:35 am

      Oh, baby! I'd tap just about anything containing a bit of maple infused syrups. A manhattan with a touch of maple sounds like a perfect temper for the bite of rye.

      Reply
    9. Cookin Canuck says

      May 27, 2015 at 12:09 am

      I have to admit that I've never had a Manhattan, but the though of adding maple to any whiskey-based cocktail sounds like a great idea!

      Reply
    10. Ginny McMeans says

      May 26, 2015 at 10:47 pm

      I am so glad you messed with that classic! The syrups sound just wonderful.

      Reply
    11. heather | girlichef says

      May 26, 2015 at 10:33 pm

      Yes, this definitely calls for a toast. That syrup sounds AMAZING! I would love to get my hands on some of those. I think change can be a good thing from time to time - keeps things interesting.

      Reply
    12. Paula - bell'alimento says

      May 26, 2015 at 8:20 pm

      OH MY GAWSH. Pinned. I'm so loving this one.

      Reply
    13. claire @the realistic nutritionist says

      May 26, 2015 at 3:29 pm

      Oh yes. I could use one of those right now.

      Reply
    14. [email protected] says

      May 26, 2015 at 3:13 pm

      i love your photos! If I were into cocktails I'd be all over this. It sounds luscious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Looking for Something?...

    Archives

    Categories

    All images and content Copyright © 2023 Isabelle Boucher | Crumb: A Food Blog · Privacy Policy