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Manhattan jelly.Hudson Hayden/The Globe and Mail

Achieving perfect cherry placement in this version of a classic manhattan depends on setting the jelly in two stages. You can remove the stems or leave them for visual interest.

Servings: 12 2-oz jellies


6 2/3 oz whisky

3 1/3 oz red vermouth

4 shots Angostura bitters

5 oz water

5 oz sugar syrup

12 sheets gelatin

12 maraschino cherries


Mix all the ingredients except gelatin and cherries.

Cut gelatin into quarters and place in a heatproof bowl. Add enough cocktail liquid to cover and let gelatin soak for at least 10 minutes until soft. Place over a bain-marie of simmering water and heat, stirring occasionally, until dissolved. Mix in remaining liquid.Pour a third of liquid into a metal loaf pan. Chill until set, about 1 hour. Add remaining cocktail mixture (reheating it gently over simmering water if necessary) and place cherries in the liquid (you can adjust the placement of the cherries once the mixture begins to set in the fridge). Chill for 4 hours or overnight.

Unmould jelly and place on a lightly wet plate or board. Using a sharp, thin knife warmed in hot tap water and dried, cut jelly into squares, allotting 1 cherry per person.