We at Daddy Bao have a lot of respect for the classics, and there are some things we wouldn't dream of giving an Asian makeover. Bacon sandwich with sriracha? Don't be ridiculous. But sometimes we can't help ourselves having a bit of fun with tried and tested favourites, especially when it comes to drinks.
Our twist on the classic Manhattan is to dial back the sweet vermouth and add some barley shochu – a Japanese spirit that's similar to whisky. The result is a short, bracing aperitif with a touch of sweetness. The Shochu Manhattan has been on the menu for a couple of months now, and is well on its way to becoming a Daddy Bao classic. Here's a video showing how it's made, with the recipe just below.
15ml sweet vermouth
40ml barley shochu
1 drop of Angostura bitters
Stir with ice, strain into a chilled glass and garnish with a maraschino cherry and orange peel oils.
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