Greek Manhatten

Greek Manhatten recipe

Greek Manhatten Ingredients

Greek Manhatten Instructions

Greek Manhattan: A Refreshing Twist on a Classic Cocktail

Looking to add a touch of Mediterranean flair to your cocktail repertoire? Look no further than the Greek Manhattan. This delightful twist on the classic Manhattan cocktail infuses it with the flavors and aromas of Greece, giving it a unique and refreshing taste.

The Greek Manhattan begins with the traditional combination of whiskey, sweet vermouth, and bitters. However, it takes a departure from the original by adding a splash of ouzo, the anise-flavored Greek liqueur, which gives the drink its distinct Mediterranean character. The ouzo complements the other ingredients perfectly and adds a subtle sweetness that balances out the bitterness of the bitters.

To make a Greek Manhattan, start by filling a cocktail shaker with ice. Add two ounces of your favorite whiskey, followed by one ounce of sweet vermouth. Then, add a dash of bitters for that signature Manhattan flavor. Finally, pour in a quarter ounce of ouzo. Shake the ingredients well to ensure that they are thoroughly mixed and chilled.

Next, strain the mixture into a chilled martini glass. Garnish with a twist of lemon peel or an olive, depending on your preference. The lemon peel adds a citrusy aroma that complements the Mediterranean flavors, while the olive gives the drink a slightly savory note.

When serving the Greek Manhattan, remember to enjoy it slowly, savoring each sip. The combination of the whiskey, vermouth, bitters, and ouzo creates a complex and layered flavor profile that evolves as you drink it. The anise notes from the ouzo, in particular, linger on the palate, leaving a delightful, lingering finish.

Whether you're hosting a Greek-themed party or simply looking to try something new, the Greek Manhattan is a cocktail that is sure to impress. Its unique combination of flavors and aromas makes it a refreshing and sophisticated choice for any occasion.

Best served in a Cocktail Glass.