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Jan 23, 2012 02:46 PM

what kind of cherries does CPH use in their Manhatten

Does anyone know? they said it is an imported italian cherry but that leaves quite a few options

anyone know for sure?

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  1. According to the menu linked below, it's a Marasca cherry--the base for Marachino liquer.

    2 Replies
    1. re: hohokam

      I meant more along the lines are they the luxardo ones or another brand imported - I thought they told me they weren't house made but imported just wanted to know which brand - but now I have a reason to get a manhatten :)

      1. re: Dapuma

        OK. I thought you were asking for kind as in Marasca vs. Amarena, for example. I too would guess that they're using Luxardo brand.

    2. May I suggest asking Richie some time? I'd expect they use Luxardo.

      You can also make your own, it's quite simple. Get your hands on some tart cherries (frozen is best, canned works in a pinch), cover in maraschino liqueur, and soak for a few days.

      6 Replies
      1. re: JK Grence the Cosmic Jester

        I do plan to make my own, there is a good thread on the sprits forum on how to make your own with fresh bing cherry's (bit more complex)- just have to wait for them to be in season and i will give that a shot

        Dont care for the Luxardo marachino liquer so if i can make some good cherry's out of it, pehaps the bottle wont sit full forever :)

        Well at least i havent found a drink i like with marachino liquor yet

        1. re: Dapuma

          Last Word. Equal parts gin, maraschino, green Chartreuse, and lime. Shake it like hell, serve straight up.

          1. re: JK Grence the Cosmic Jester

            i have all those ingredients, out these gins which one do you think would go best

            Nolet - Hendricks - Beefeater24 - Tanq

            Next time i am making cocktails will give it a try - self imposed prohibition for Jan for me, but can start feb off with one of those :)

            1. re: Dapuma

              You're talking to someone who thinks gin is lovely in general, so my first thought would be to make all four...

              My first inclination would be to reach for Tanqueray. It gets a fair amount of flak for being more forward with the juniper than a lot of gins, but I think a Last Word needs a gin with some backbone to go up against the very assertive flavors of maraschino and Chartreuse. I've made them with Hendricks and find it does quite well too. No experience with Beefeater 24, sadly. Nolet... it's a little too soft for my taste. Good gateway gin if someone is afraid of it. And it's stupidly expensive, something I'm almost always against.

              1. re: JK Grence the Cosmic Jester

                The Nolet's makes an interesting Rangoon Gimlet (beachbum book)

                I agree it is pretty pricy, however for 90ish proof it is pretty smooth even straight

              2. re: Dapuma

                I've made the last word with all types of gin. The most memorable is using this:

        2. they use Luxardo cherries, verified when i went to R+D

          and i doubled tipped - so be careful or actually read the bill heh