The Maple Manhattan
The Maple Manhattan
Zach Fowle

Casey Petty's Maple Manhattan

Yesterday we met Casey Petty, the man behind the bar at Metro Brasserie. Today he shares with us the recipe for his Maple Manhattan, a drink he crafted to capture the essence of fall.

"It's not really a manhattan," Petty says. "I just want people to know there's whiskey in it. When people see manhattan, they know it's a whiskey drink."

"The simple syrup, I infused it with nutmeg, cinnamon and vanilla," he says. "It smells ridiculous. I like to just go over, grab that squeeze bottle and take big whiffs. It's so good. You get three-legged portion of that along with maple syrup and just a splash of scotch because the smokiness from it is nice. It's my baby. I'm pretty proud of it."

He should be. The drink's boozy but ridiculously smooth, and the maple syrup and whiskeys work incredibly well together. It's like drinking a waffle.

The ingredients:
2 oz. Canadian whiskey
½ oz. maple syrup
½ oz. Fall simple syrup (recipe follows)
Splash scotch whiskey

How to make it:
Fall Simple Syrup
 - Combine equal parts sugar and water in a large pot and bring to a boil. Add cinnamon, nutmeg and vanilla (amounts of each can vary based on taste), then boil for 20 minutes. 
Maple Manhattan - Combine ingredients in an ice-filled shaker. Shake well. Strain into a martini glass and garnish with an orange peel. 

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