Bubbly Manhattan

This recipe was entered in the contest for Best Beer Cocktail

A&M's Testing Notes: Usually when you drink a Manhattan, all the warmth comes from the hit of booze, but here a nutty and bitter IPA gives the drink depth and a warming feeling throughout. Collin uses the beer...

Usually when you drink a Manhattan, all the warmth comes from the hit of booze, but here a nutty and bitter IPA gives the drink depth and a warming feeling throughout. Collin uses the beer to replace the classic bitters and in doing so gives the drink a little fizz, a little life we think. Drink it cold as can be -- if you're up to it, chill the rye and vermouth before assembling. - A&M

Collin's Notes: As the name suggests, this is a variant on the traditional Manhattan, with a good, bitter IPA standing in for the traditional dash of bitters. The bubbles are just an added bonus. I don...

As the name suggests, this is a variant on the traditional Manhattan, with a good, bitter IPA standing in for the traditional dash of bitters. The bubbles are just an added bonus. I don't shake the beer together with the whiskey and vermouth, because I it loses just a bit of that effervescence that you're adding the beer for -- so I pour it into the glass at the same time as straining the whiskey. I also think that an orange slice brings out the flavors of the whiskey better than the traditional maraschino cherry, and has the added benefit of looking like something that exists naturally on the planet Earth. You can up the ante a bit by substituting a sliced kumquat for the orange slice. - Collin