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Summer Manhattan by Rebecca Davis, Market, Calgary. Food styling by Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling by Rodney Smith/Judy Inc. Nambé glass, $37.50 at William Ashley (www.williamashley.com). (Rob Fiocca for The Globe and Mail)
Summer Manhattan by Rebecca Davis, Market, Calgary. Food styling by Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling by Rodney Smith/Judy Inc. Nambé glass, $37.50 at William Ashley (www.williamashley.com). (Rob Fiocca for The Globe and Mail)

Summer Manhattan Add to ...

With a name like Market, you can bet the menu will be big on local, seasonal fare. What the Calgary establishment can’t produce in-house (homemade cheeses, for example) or source locally, it brings in from around Alberta or, if necessary, “imports” from Saskatchewan. The imperative extends to the beverage program, which includes bar-made fizzy sodas. So how do they localize a whisky-and-vermouth classic named after the bustling New York borough? Swap out the maraschino cherry in favour of fresh summer strawberries. Mixologist Rebecca Davis muddles the fruit for a cloudy crimson-amber appearance and steers clear of added sugar. “It’s spirit-forward, but the hint of strawberry brings out the sweetness of the vermouth,” she says. In place of Angostura bitters from Trinidad, she adds a dash of orange bitters from Victoria Spirits on Vancouver Island. Restaurants in Alberta are not permitted to make their own alcohol-based bitters, Davis adds with a sigh.

Summer Manhattan by Rebecca Davis, Market, Calgary

  • Servings: 1

Ingredients

3 to 4 strawberries

2 ounces Canadian whisky

3/4 ounce red vermouth

Dash of orange bitters

Method

Muddle strawberries in a cocktail shaker. Add remaining ingredients and ice cubes to shaker, cover and shake. Strain drink from shaker into a short tumbler or rocks glass filled with ice. Garnish with thin slices of strawberry.

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