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A Perfect Manhattan has everything to do with its duo of vermouths — but you’re also welcome to aim for perfection, too. (Photo credit: Amy Zavatto)
Wölffer’s collaboration with Great Jones Distilling was released to the public on Feb. 15, 2024. (Photo credit: Amy Zavatto)
You may have noticed our story today about the new collaboration between Great Jones Distilling and Wölffer Estate Vineyard. The short of it: The distillery nabbed some empty barrels that once held the winery’s Caya, a gorgeous aged cabernet franc, and used it to add an extra finishing dimension to their four-to-seven year aged bourbon. A first for them both, and a pretty delicious first at that.
In honor of this wonderful Empire State collab, we thought what could be more perfect than a Perfect Manhattan made with the Great Jones Straight Bourbon with it’s final year of aging in Wölffer’s red wine casks?
Ah, but what’s a Perfect Manhattan? It’s a funny little drink that, instead of using only sweet vermouth (as a traditional version of the cocktail employs), uses both sweet and dry — the best of both worlds, as it were.
Grab a bottle at Wölffer’s tasting room ($49.99 for 750ml bottle) and toast to teaming up.
Great Jones & Wölffer Perfect Bourbon Manhattan
Prep Time 1 minuteminute
Serves 1cocktail
Ingredients
2ozGreat Jones Straight Bourbon finished in Wölffer cabernet franc red wine casks
1/2oz sweet vermouth
1/2ozdry vermouth
cherry, lemon peel or orange peel for garnish
Directions
In a pitcher with ice, combine the whiskey and vermouths.
Stir well, for about 15 to 20 seconds, until well chilled.
Strain into a martini glass or coupe. Garnish with the cherry or your choice of citrus peel. Cheers!
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
