The Manhattan Project: Part 1
Recipe type: Cocktail
Serves: 1
  • 2 oz duck fat-washed rye whiskey
  • ½ oz hickory infused punt e mes Italian vermouth
  • barspoon maple syrup
  • 2 dashes angostura bitters
  • 1 dash orange bitters
  1. Build ingredients in mixing glass, add ice and stir short for about 5 seconds.
  2. Strain into bucket glass over large ice cube(s).
  3. Garnish with a cherry and/or orange zest if you’re feeling fancy.
Fat-washed rye:
  1. Start with ¾ of a bottle of Old Overholt rye and fill the rest of the bottle with rendered duck fat while still hot.
  2. Cap and place in freezer for 4-6 hours.
  3. Remove from freezer and strain at least twice through cheese cloth until all solid fat has been removed. Voila, savory rye whiskey!
Hickory Vermouth
  1. Drop a handful of applewood & hickory chips (I make sure to rinse them well with boiling water first) into a bottle of vermouth or put both in new sealed container.
  2. Cap and keep in refrigerator overnight (or until it takes on the desired hickory flavor/aroma).
  3. Strain twice through cheese cloth and place in fresh bottle.
Brandon Wise, Beaker & Flask
Recipe by Pork Cracklins at