Directions
Stir with Care
Add bourbon, vermouth, maple, and bitters to a mixing glass with ice. Stir until it chills like late-night air.
Pour it Clean
Strain into a coupe glass. Smooth, steady, no fuss.
Smoke the Garnish
Set a cherry over oak smoke for a moment, then drop it in. First thing you’ll notice isn’t the taste — it’s the aroma rising from the glass.
Recipe Note
— ✦ — ✦ —
Hosting Notes
✦ For flair: Present with a fresh curl of smoke still rising off the cherry.
✦ For garnish: Try a split cherry — one smoked, one plain — for contrast.
✦ For elevation: Use a small-batch vermouth to let the bourbon lead.
— ✦ — ✦ —
Pitmaster’s Pour
Want velvet in a glass? Fat-wash your bourbon with smoked wagyu fat. Render the trimmings, smoke them, fold them into bourbon, then freeze and strain. That bourbon doesn’t just sip — it glides. Add that to your Manhattan, and suddenly the drink doesn’t just taste refined. It feels downright indulgent.
— ✦ — ✦ —
From the Porch
The Maple & Smoke Manhattan feels like it was made for autumn evenings when supper’s just been cleared, the table’s still warm with casserole dishes, and folks linger with coffee or a slice of pie. The fire outside is steady, not roaring, casting a glow through the windows as glasses are poured. The smoked cherry drifts its aroma over the bourbon, mixing with the scent of woodsmoke and fallen leaves. It’s not a drink for hurry — it’s one for after the meal, when the night settles into rich conversation and the taste of maple lingers like dessert.
These recipes are intended for adults of legal drinking age (21+ in the United States; please follow the laws in your region). Fire up the grill, not the driver’s seat. Stoking the Coals encourages moderation, community, and safe enjoyment of food and drink. Please never drink and drive, and always respect your health, your guests, and the law.
