Let’s Get Blitzen: Cocktail Advent Calendar – Day 17 – Polar Manhattan. A cognac manhattan with a touch of cinnamon syrup? Don’t mind if I do.
This one is quickly becoming a new favourite in my household and I think you’re going to love it too.
And yes, the bear is back. I styled with this little guy last year in a spin on another cognac-based cocktail, the Sidecar, in this Polar Express. The imagery got quite a bit of traction on Instagram and I’m hoping his popularity hasn’t diminished this year.
I have quite a few lovely little Christmas decorations but I’m sad to have lost my dedicated floorspace for my Christmas tree to my home office (which has been all-important this year and I’m glad I got that set up before we went into lockdown).
I’m trying to come up with creative solutions to incorporate Christmas into my space without a tree. I picked up some lovely tonal bottle brush trees that I’ve featured in many of the Blitzen photos this year and have them sprinkled around my living area.
I’ve pulled a select assortment of nutcrackers and put them into the mix as well. When Boxing Day comes along and all the holiday decor go on sale, I’m thinking I’ll pick up a ceramic or tin Christmas village to put on my new media console with some cedar garland and string lights. I think it will be positively magical.
If I move into a bigger space at some point, I’m planning to go full retro and get a fabulous pink tree and decorate it with vintage ornaments – you know, the ones that shatter into a thousand pieces if you look at them the wrong way? Yes, those.
In the meantime, I’ll have to make do with my little condo space and try not to overdo it.
Polar Manhattan
- 2 oz cognac
- 1 oz sweet vermouth
- ½ oz cinnamon syrup
- 2 dashes Black Walnut bitters or Angostura
- Garnish: brandied cherry
- 1 cup sugar
- 1 cup water
- 2 cinnamon sticks
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Stir all the ingredients over ice, then strain into a coupe.
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Garnish with brandied cherry.
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Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight.
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Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to three weeks.
