Honey Vinegar Manhattan


  • 3 oz. Rye whiskey
  • 1-1⁄2 oz. Sweet vermouth
  • 1-1⁄2 oz. Dry vermouth
  • 1-1⁄2 oz. Honey vinegar, recipe follows
  • 1 c Crushed ice
  • 2 to 4 Maraschino cherries (preferably Luxardo)


Pour whiskey, vermouth and vinegar over ice. Shake or stir, strain and divide into 2 coupe glasses. Garnish each drink with a cherry. Makes 2 servings.

To make honey vinegar: simmer 1 pound honey with 1⁄2 gallon water and 1⁄4 grapefruit with flesh and rind cut into strips for a few minutes. Cool and strain into a sterilized jar. Add 1⁄4 packet champagne yeast and 2 tablespoons apple cider vinegar; cover with cheesecloth and seal with a rubber band. Leave in a dark cool spot for 3 to 4 weeks, checking regularly to see that a mother is growing on the surface and mixture is mold-free. Check vinegar after 4 weeks by tasting for acidity. The mixture may take up to 3 months to fully convert to vinegar.

Strain the mother and bottle the vinegar, reserving the mother for another use. Use the vinegar immediately, or age for a year or more to mellow the flavors. 

Chef/Author Harry Rosenblum from Food Fanatics Magazine®