5 Most Deliciously Unique Spirits at The Manhattan Cocktail Classic 2013

Every year the Manhattan Cocktail Classic brings together libation lushes from all over the country to drink to their hearts content. There are nearly one hundred events spread throughout five days that allow enthusiasts and professionals to learn all about cocktails, spirits, and cocktail culture. We drank our way through this year’s Industry Invitational and sought to discover the most unique, inventive, and most importantly, delicious spirits we could get our hands on. Wanna know what they are? Keep reading!

Orleans: Orleans is a Vermont Aperitif Cider, showcasing a refreshing and aromatic flavor. Orleans uses Northern winter cold to concentrate fresh-pressed cider from Vermont apples and ferments the concentrate to make a pure dry wine infused with a special blend of Vermont-grown herbs. We love the Orleans Herbal, which uses a variety of apples and has notes of white floral, honey and anise.
How to Drink: This drink is so delicious you can drink it on ice, or mix it up in a cocktail.

Basil Bellini
4 basil leaves
1 tsp. honey
1 tsp. water
4 oz. Orleans aperitif cider
Prosecco

Muddle 4 large basil leaves with ice in the bottom of a cocktail mixer. Melt 1 tsp. of honey with 1 tsp. of water and add to mixer. Add Orleans, stir gently to combine, and strain into 2 champagne flutes. Top with Prosecco and garnish with basil.

Geijer Glögg: Geijer Glögg is the world’s first glögg liqueur and is derived from a old Swedish family recipe. 1889 uses the purest natural and traditional botanicals and uses spirits as a base, as opposed to the usual red wine. This liqueur features notes of cardamom, cloves and cinnamon making it wonderful both heated and on ice.
How to Drink: Heated on its own, over ice, or in a cocktail.

Glögg Gimlet
1 part Geijer Glögg liqueur
1 part gin
½ part fresh lime
¼ part simple syrup

Pour everything into a cocktail shaker – give it a good shake and pour into a martini glass. Garnish with a lime wedge.

Pavan: Pavan is a truly unique liqueur, which celebrates the South of France with fine muscat grapes and orange blossoms. The name of the drink is derived from the 16th century dance of the peacock and is packaged in a beautiful and colorful bottle. The flavorful spirit is best enjoyed with sparkling water, but can also be used in a cocktail.
How to Drink: With sparkling water.

Peacock Tail
2 oz. Pavan
2 oz. gin
½ oz. lemon juice

Shake and pour into an iced highball glass topped with sparkling water or soda. Garnish with a cucumber skewered with a lemon twist or fresh mint.

Haus Alpenz Rothman & Winter: Haus Alpenz Rothman & Winter’s Creme de Violette is a simple, yet creative liqueur comprised of Queen Charlotte and March Violets in the Alps. The liqueur captures the fragrance, color and taste of violet, with cane sugar added for sweetness.
How to Drink: In a cocktail.

Aviation
1 ½ oz. dry gin
½ oz. fresh lemon juice
½ oz. Creme de Violette
1 tsp. Maraschino

Stir with ice and strain into glass.

High West: High West Vodka 7000′ Peach is not your typical flavored vodka. Collaborating with Leon Wilson, a peach grower in Utah, High West cleans and de-stones the peaches and then macerates them in their vodka for several weeks. What makes this different from your average flavored vodka, is the genuine peach taste one gets while drinking it…you can taste the fuzz!
How to Drink: On ice.

Peach Vesper 7000′ Martini
1 ½ oz. High West Vodka 7000′ Peach
½ oz. Hendricks Gin
½ oz. Lillet Blanc
orange wheel

Mix peach vodka, gin and Lillet Blanc and ice to a shaker. Shake and strain into a cocktail glass. Garnish with an orange wheel.