Affinity

This week’s #midweekmanhattan recipe takes two slight twists from the classic Manhattan recipe, and mixes the concept of a Rob Roy and a Perfect Manhattan to create the Affinity.

The Affinity came to prominence in the 1920s (was that the golden age of cocktails, or what?), but can trace its roots right back to a first mention in the Washington Post for 29 October 1907:

“There’s another new cocktail on Broadway. They call it the Affinity. After drinking one, surviving experimenters declare, the horizon takes on a roseate hue, the second brings Wall street to the front and center proffering to you a quantity of glistening lamb shearings; when you’ve put away the third the green grass grows up all around birds sing in the fig trees and your affinity appears. The new ambrosia contain these ingredients: One medium teaspoonful of powdered sugar, one dash of orange bitters, one jigger of Scotch whisky and a half jigger of Italian vermouth. These are shaken in cracked ice, cocktail fashion, until thoroughly blended and cooled, then strained and quickly served.”

The classic recipe I know differs slightly, doing away with the sugar (*gasp*), and balancing out the ingredients so that we are left with:

  1. Stir equal parts Scotch whisky, dry vermouth and sweet vermouth and two dashes of bitters with cubed ice for sixty seconds.
  2. Strain into a chilled coupe glass.

The more modern recipe includes a twist of lemon peel (which may or may not be added as a garnish).  The result is a slightly drier, softer Manhattan with hints of honey and vanilla (although these will obviously depend on the Scotch you use).

The Affinity has also been in the news recently as a front-runner of a new trend for barrel-aged and/or bottle-aged cocktails.  This trend has been espoused by hot-ticket London bar Purl, Artesian at the Langham and one of my favourite Edinburgh bars, Bramble.

The folks at Bramble Bar have been working with the clever gents at Glemorangie to come up with a 100ml serving of this old timer, dished up in a bottle inspired by the ole’ snake oil sellers of the American midwest.  The theory is that bottle-ageing allows for greater oxidation of the combinations found in the cocktail, and produces a similar effect to the ageing of wine – producing a world of new subtleties that a bar-mixed and immediately-served drink can only aspire to.

The Bramble approach has also seen the Affinity spend some time in either American oak barrels, which imbue the maturing drink with spiced vanilla notes, or French oak barrels for a harsher less sweet finish.  Of course distillers have long known that the choice of barrel can have a significant effect on the end product, and it seems fitting that the Glenmorangie in Bramble’s aged Affinity dips in and out of both bottle and barrel before finding its way into a glass.

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