Looking for a fun and festive way to enjoy the flavors of the classic Manhattan cocktail? This grown-up ice cream soda is just the ticket. Less sweet than its Old Fashioned friend, the Manhattan enjoys a bit of herbaceous complexity thanks to the use of sweet vermouth (which isn’t as sugar as its name belies).
We have seen several Manhattan ice cream soda recipes online, but they include a dollop of spiked, sweetened whipped cream which is totally unnecessary. Just use a premium ice cream and premium ingredients — including the essential Spiker’s Sour Cherry Plum Shrub — and a foamy head will build at the top of the glass, letting the spirit of the spirit shine through. Cheers!
Manhattan Ice Cream Soda with Sour Cherry Plum shrub
- 2 pints vanilla ice cream slightly softened
- 2.5 tablespoons Bourbon
- 1-2 dashes Angosturo or other herbal bitters
- 1 liter Chilled club soda or seltzer must be cold!
- 4-6 tablespoons Spiker's Sour Cherry Plum Shrub
- 4 Luxardo maraschino cherries see note
- Put the ice cream in a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, about 20 minutes. (Do not freeze any longer than this or the alcohol will begin to alter the texture of the ice cream.)
- Pour the sweet vermouth and Spiker's Sour Cherry Plum Shrub into four 12-ounce martini or coupe glasses. Gently add the soda/seltzer until the glass is a little more than half full, and swirl with a bar spoon to incorporate the ingredients without deflating the bubbles.
- Place a scoop of ice cream in each glass, swirl gently again with the bar spoon, and garnish with a skewered cherry, and serve.