Apple Pie Manhattan

You’re probably not thinking about putting pie in a cocktail, but you should be. My favorite fall and winter cocktail is the Manhattan.  I like it up, with rye and some extra cherries, and an extra scoop of that delicious sauce they’re in.  What if that delicate spoonful of Amarena Cherries was swapped with some apple pie filling?  Instead of cherries, chunks of apple, and of course that syrup/sauce.  I can’t imagine anyone would doubt this, but it is delicious.  Enjoy during this decadent season.

I started by making an apple pie filling.  This apple pie filling from the New York Times was a perfect place to start.  Because we wanted plenty of that saucy business, I halved the number of apples and cut them into chunks slightly bigger than a cherry since the apples will take the place the cherries in the glass. I also wouldn’t caution you against being generous with the spices.  This will be but an ingredient, so a little more kick will assure that fall flavor is not overshadowed.


  • Ice
  • 2 ounces rye whiskey
  • 1 ounces sweet vermouth (I used Lofi Apertifs, fantastic, from Napa)          
  • 2 dashes of Angostura bitters
  • Apple pie filling; 2 chunks of apple, and a little extra of the sauce, and then maybe a little extra more if that’s what you’re in too.

Mix the Whiskey, the Vermouth, and the bitters in a mixing glass with some ice.

Strain it into a glass, I chose a coup.  Then from the apple pie filling, add a couple chunks of apple, and some sauce. Voila.

I added a slice of apple for a garnish on the rim.

Cheers! Enjoy the season