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The Manhattan Deli

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

  1. 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.

  2. 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.

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner


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