An elevated twist on a classic, ‘The Peak Manhattan’ blends the warmth of bourbon and whiskey with the delicate floral and cherry notes of MSK’s signature vermouths and liqueurs. With an added touch of grapefruit, the deep flavours are lifted with a light citrus punch. Completed with an aromatic and smoky cloud of cherry wood aromas, this MSK Manhattan is the perfect autumnal cocktail. 

The Peak Smoked Manhattan
  • 30ml Bourbon
  • 20 ml Whiskey
  • 25ml MSK Cerise Rose Vermouth
  • 10ml MSK Cherie Noir Liqueur
  • 7.5ml MSK Sakura Cerise Liqueur
  • 3-4 drops of Bob’s Bitters – Grapefruit
  • MSK Griottine Décor Cherry
  • MSK Cherry Wood Chips

Stir all ingredients over ice.

Smoke the Cocktail with MSK Cherry Wood Chips using the Aladín 007 Cocktails Smoking Gun.

Pour into a glass.

Garnish with a cherry and enjoy!

MSK Cerise Rose Vermouth
  • 250g Brandy
  • 750g English Rosé 
  • 110g MSK Cherry Flavour Compound
  • 40g MSK Black Cherry Flavour Burst
  • 90g Pink Grapefruit Peel
  • 15g Wormwood
  • 30g MSK Liquorice root 
  • 60g Cassia Bark
  • 16g MSK Tahitian Vanilla Pods
  • 6g MSK Tonka Beans
  • 6g MSK Wild Madagascan Pepper
  • 2g All Spice Berries
  • 4g Green Cardamom
  • 4g Coriander Seeds

Mix all ingredients together.

Place into a vacuum bag or jar.

Leave to infuse for 1 - 2 weeks.

Pass and put through a coffee filter.

Store in a bottle in a cool, dry place.

MSK Sakura Cerise Liqueur
An image of a cocktail under a smoking cloche
  • 475g Vodka
  • 200g Caster Sugar
  • 50g MSK Freeze Dried Sour Cherry
  • 80g MSK Sour Cherry Flavour Compound
  • 20g MSK Red Sour Cherry Flavour Burst
  • 1.5g MSK Cherry Blossom Flavour Drop
  • 8g MSK Malic Acid

Mix all ingredients together.

Place into a vacuum bag or jar.

Leave to infuse for 1-2 weeks.

Pass and put through a coffee filter.

Store in a bottle in a cool, dry place.

MSK Cherie Noir Liqueur
Close up of a beautiful peak smoked Manhattan on a branch
  • 300g Pureed Black Cherry
  • 200g MSK Raw Mauritian Cane Sugar
  • 175g Vodka
  • 240g Brandy
  • 14g MSK Tahitian Vanilla Pod
  • 2g MSK Tonka Bean
  • 0.5g All Spice Berry

Warm the Pureed Black Cherry with Mauritian Sugar until the sugar has dissolved.

Mix all ingredients together.

Place into a vacuum bag or jar.

Leave to infuse for 1-2 weeks.

Pass and put through a coffee filter.

Store in a bottle in a cool, dry place.