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Must Mix: Smoked Barrel Aged Manhattan – Manhattan Month

Must Mix: Smoked Barrel Aged Manhattan


Putting meaning behind every Manhattan the entire month of October.

“The Manhattan we feature at Catalina Kitchen is the Smoked Barrel Aged Manhattan, which we barrel age in house in small wooden barrels for a minimum of one month. We also have a smoking gun that we infuse our barrel-aged cocktails with for more depth of flavor. This includes the server/bartender pouring it tableside for the guest.”
– Marcos Figueroa, Director of Outlets + Entertainment at Terranea Resort, a Destination Hotel

Marcos Figueroa headshot

Marcos Figueroa

This is a larger scale recipe as this is intended for our mini barrels. In order to make the single cocktail, you will only need to pour 3 oz. of the already completed barrel aged cocktail into the Martini glass once smoked in the glass vial.

Smoked Barrel Aged Manhattan

Smoked Barrel Aged Manhattan

Smoked Barrel Aged Manhattan

Courtesy of Catalina Kitchen at Terranea Resort, Rancho Palos Verdes, CA (Destination Hotel)


  • 100 oz. Knob Creek Rye Whiskey
  • 50 oz. Carpano Antica Vermouth
  • 3 oz. Angostura Bitters
  • Luxardo Cherries (for Garnish)

*Smoked with a blend of bourbon soaked oak, cherry wood, hickory wood, and dried orange peels.

To perfect Manhattan variation by the glass:

Stir 3 oz. of the Barrel Aged Manhattan cocktail on ice in a mixing glass rinsed with VYA Dry Vermouth. Then pour the contents into a small glass vial. Smoke the cocktail and cork it immediately for saturation. Shake very gently a few times but take care not to shake too hard as the smoke may overpower the cocktail itself. Server pours smoked cocktail at the table into the chilled empty Martini glass featuring two luxardo cherries on a stick.

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