We’ve noticed more absinthe in cocktails lately, and we can’t say we’re sad about it. Pouring a cocktail and keeping company with The Green Fairy sounds like a flavorful way to wrap up any day of the week. Absinthe and vermouth are connected through their origins with the medicinal botanical wormwood, consumed for many ailments in days of old; “absinthe” is French for wormwood, and vermouth – “vermut” in German – also translates to wormwood. So here’s a riff on our beloved Manhattan recipe using both … it’s kind of like a family reunion, with everyone getting along.
Vya Sweet Vermouth and rye whiskey make the perfect playground for allowing absinthe’s anise flavoring to dance across the palate; give it a bright touch of whimsy with lavender bitters and orange peel for a Manhattan that tastes like 1920s Paris in the spring.
Recipe submitted by Paul Fortin.
1½ oz. rye whiskey
¼ oz. Vya Sweet Vermouth
¼ oz. absinthe
3 dashes of lavender bitters
Garnish: orange peel
1. Stir ingredients with ice until cold.
2. Strain into a cocktail glass and garnish with an orange peel.
Warm baking spices dance harmoniously with anise
Orange peel and lavender brighten the profile
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