Our twist on the Manhattan is redolent of Jewish rye because we infuse the whiskey with caraway seeds. Garnished with cucumber and dill, this fragrant drink smells more than a little like Katz’s Deli.
For the caraway-infused rye:
(Quantities are per cocktail, but consider making a larger batch, increasing quantities accordingly.)
½ teaspoon caraway seeds, crushed 2 ounces rye whiskey
For the drink:
2 ounces caraway-infused rye whiskey
¾ ounce sweet vermouth
3-4 drops Angostura bitters
Cucumber spear, dill sprig, and cherry for garnish
To make the caraway-infused rye: 2–3 days in advance, crush caraway seeds with a mortar and pestle or the back of a wooden spoon and place in an empty tea sachet or a cheesecloth pouch. (You can also add straight to the rye and strain later.) Place in a glass jar with the rye and cover. Taste every 24 hours or so, and shake the jar gently now and then. Remove/strain out the caraway seeds when flavor is to your liking.
To make the cocktail: Combine rye and vermouth in a shaker or small pitcher filled with ice. Stir for about 30 seconds, then pour into a rocks glass over fresh ice, or serve straight up in a stemmed cocktail glass. Add bitters. Garnish with cucumber, dill, and a cherry.