I’ll admit, calling this a manhattan is a very far stretch, but it’s what I had in mind when I put this cocktail together. Since I’m still on this crazy Cachaca phase, and in truth I ran out of white rum in the house, I infused some Cachaca with some fresh Sugar Snap Peas. This was the greatest “accident” to happen in my kitchen, and definitely one of my favourite infusions to date! Let this white manhattan bring you as much joy as it did for me when I created this gem.
I’m not always comfortable creating spirit forward cocktails. Maybe because I was late to the spirit forward game in my career (I didn’t always love a negroni) or the fact that I didn’t experiment enough while behind the bar, but it felt intimidating for me, as if I didn’t have the ‘experience’ or palate to do it right. That’s right. I felt like a phony in my own world, which when I hear myself say it, I know it’s ridiculous. 9 times out of 10, I’m struggling with my own demons of self-doubt and worries, but that’s when your family, friends and the love and support from this community, brings me right back! So I guess what I’m trying to say is Thank You. Thank you to everyone that reaches out and lets me know they love this page, or everything that they’ve learned along the way. I wouldn’t be here if it weren’t for you.
I did NOT expect to go deep with this post, but I always try to let my heart do the talking on here, so we will just go with it and move on, haha. Another thing that hit me is that a “White Manhattan” is something you never really hear of, OR at least I’ve never seen in Toronto. I love a riff on a ‘white negroni’, so why couldn’t I create the same thing with a manhattan?!! So with that idea in mind, this beauty you see here came together. Now enough about me or my road to discovery with this cocktail, and let’s get to the recipe!
Snap Pea White Manhattan
A riff on your typical manhattan, including some bright sugar snap pea infused Cachaca, dry vermouth and St Germaine.
- 1.5 oz Sugar Snap Pea infused Cachaca
- 1 oz Cocchi Americano Dry Vermouth
- 1/3 oz St Germaine Liqueur
- 2 dashes Cardamom Bitters
- 1 peel Orange
Fill a mixing jar with ice and pour Cachaca, dry vermouth, st germaine and bitters and stir until well chilled
Strain into your favourite coupe or martini glass and zest with orange peel
For details on the Sugar Snap Pea Infusion, follow the link attached!