Autumn in New York – Manhattan Premixed Cocktail

Autumn in New York by pHenomenal Drinks as a ready-to-serve Manhattan

Autumn in New York by pHenomenal Drinks is a Manhattan with an autumnal twist, crafted from rye whiskey, chestnut spirit, house vermouth, and Angostura. No mixing glass, no bar spoon, no measuring – the balance is already achieved in the bottle.

Autumn in New York is the Manhattan cocktail from Hamburg-based manufacturer pHenomenal Drinks, bottled in 350 ml containers. "An autumnal twist on a Manhattan," Hendrik says of his drink, and the name says it all: the glass tastes of nuts, dark fruits, and the first cool evening in October. It is also stronger than the Negroni from the same producer.

Rye, chestnut, and a dash of Angostura

A classic Manhattan requires three things, and all three have been replaced or enhanced here by a unique selection.

At its core is a rye whiskey from the Münsterland region, spicier and pepperier than a mild corn whiskey. To this, Hendrik Schaulin adds a very rare chestnut spirit from the Southern Palatinate distillery, which opens up the nutty profile. A house cuvée made from several vermouths and a dash of Angostura provide herbal spice and depth, resulting in a drink that is nutty, spicy, and velvety all at once.

Incidentally, chestnuts cannot be fermented because they lack the necessary sugar. That is why it is called a "Geist" (spirit) and not a "Brand" (eau-de-vie): the fruits are macerated in alcohol and then distilled. This explains why a chestnut spirit is so rare and so expensive – and why you will hardly find it in any other cocktail. Those who enjoy such spirits will also find what they are looking for in our fruit brandies.

Chilled and strained into a frozen coupe

Unlike the Negroni, this cocktail is not meant to be served on ice, but rather chilled and undiluted in the glass.

So, make sure to chill the bottle in advance, pour out 6 to 8 cl, or stir briefly over ice and strain into a pre-chilled cocktail coupe. A strip of orange peel is enough for garnish. If you prefer a less intense experience, use a tumbler with a large ice cube and let the drink open up slowly.

It is perfect as an aperitif, or paired with dark chocolate or aged hard cheese after a meal. With 34.7 percent alcohol, it is one of the stronger bottles on the shelf and should be sipped slowly accordingly. One bottle is enough for about four to six drinks, depending on how generously you pour.

A classic from 1880 in an autumn coat

The Manhattan was likely created around 1880 in a New York hotel bar, made from American whiskey, red vermouth, and a dash of bitters, stirred cold.

A few simple ingredients became a classic that every bar in the world now knows, and it is precisely these kinds of classics that interest Hendrik. Instead of mixing yet another copy, he has given the Manhattan a seasonal makeover and moved it to where nuts and dark fruits belong.

It won a silver medal at the 2024 Craft Spirits Awards in Berlin. Those looking for a bitter, lighter counterpart will find it in the Negroni from the same kitchen; those who prefer to taste the rye pure will find what they are looking for in our whiskies. Autumn works in a glass, too.