One cocktail that is always on the menu in our house is the venerable Manhattan, a cocktail made with rye whiskey, vermouth and a dash of bitters. The small ingredient list may make this sound like a really simple cocktail, but in reality, this just makes putting really good ingredients into your drink even more important. One of the biggest differences between a good Manhattan and a bad Manhattan is the vermouth, as the vermouth adds a rich complexity and a hit of sweetness to bring balance to the cocktail. When we were given a bottle of La Quintinye Vermouth Royal Rouge to review, one of the first things we knew we were going to make was a Manhattan, in this case, The Royal Raspberry, made with raspberry infused rye and La Quintinye Vermouth Royal Rouge. This post contains sponsored content brought to you by La Quintinye Vermouth. We received free product to review, but all opinions presented here are 100% our own. For further information please see our Disclaimer page.
The La Quintinye Vermouth Royal Rouge is a delicious French vermouth crafted in the Cognac region of France from a blend of white wines and a red Pineau de Charentes and a blend of 28 plants and spices. La Quintinye Vermouth Royal Rouge takes is name from Jean Baptiste de La Quintinye, the royal botanist at the Versailles palace for King Louis XIV, who was renowned for his amazing kitchen gardens, from which the royal chefs prepared the meals for the royal court. The La Quintinye Vermouth Royal Rouge embraces its royal pedigree, using a blend of wines from old world vines and a traditional plants and spices that would have been found in the royal gardens of Versailles. Aged for almost a year in French oak barrels to fully blend and mature the flavors, La Quintinye Vermouth Royal Rouge has a rich blend of caramel, roasted vanilla, licorice, prune and a hint of dark chocolate.
After tasting the La Quintinye Vermouth Royal Rouge, we decided that its rich complex flavors would work well with a sweet berry or stone fruit. We had a batch of sweet red raspberries that we had used for making our Hatch Chille and Raspberry Moscow Mules and we figured those raspberries would mix well with the chocolate notes and warm spices of the vermouth. We decided to infuse some rye whiskey with the raspberries, which would impart a subtle raspberry sweet tartness to the whiskey while keeping the spicy bite of the rye whiskey.
We made the Royal Raspberry by mixing our raspberry infused rye whiskey with the La Quintinye Vermouth Royal Rouge and a couple dashes of cherry bitters. We stirred this cocktail over cracked ice to chill it down to the perfect sipping temperature and then strained it into a chilled cocktail coupe. It is important to stir this drink rather than shake it, so the drink stays clear and silky smooth. The raspberry infused rye paired up really well with the La Quintinye Vermouth Royal Rouge, the sweet hint of raspberry and caramel of the rye blending perfectly with the sweet herbal and chocolate notes of the vermouth. A few dashes of cherry bitters gives a little nod to the traditional garnish of a cherry, while adding a little more fruit tartness. This is a great boozy cocktail that is bold yet smooth, great for sipping! Cheers!
- 2 oz Raspberry infused Rye
- 1 oz La Quintinye Vermouth Royal Rouge
- 4 dashes Cherry Bitters
- 1 cup Rye Whiskey
- 1/2 cup fresh raspberries
- Place ice into a cocktail coupe or martini to chill the glass.
- In a mixing glass add rye,vermouth and cherry bitters.
- Add cracked ice to the mixing glass.
- Stir for 30-40 seconds.
- Dump ice from cocktail coupe.
- Strain drink into the chilled coupe.
- Add whiskey and raspberries into a sealed container.
- Let berries infuse into the whiskey for 4-5 days, gently shaking the container once a day.
- When ready to serve, gently muddle the berries to release any remaining juices.
- Strain and mix your drinks!
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