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."
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
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.