Julia Travis, the beverage director at New York city restaurant Kin Shop, serves this variation on a Manhattan as a foil for the restaurant's fiery Thai dishes. Inspired by the rich mélange of spices of found in a massaman curry, it's also perfect for sipping on a chilly evening.
FOR THE MASSAMAN SYRUP 1 tsp. ground mace 5 sticks cinnamon 2 tbsp. coriander 6 whole cardamom pods 15 whole cloves 2 pieces of nutmeg 2 cups dark brown sugar
2 oz Old Overholt rye ¾ oz. sweet vermouth Angostura Bitters Wide strip of orange zest
1. Make the massaman syrup: combine all spices in a pot over low heat. Toast lightly for a few minutes, add sugar and 2 cups water and bring to a boil. Once boiling, turn the heat off and allow the mixture to steep for at least two hours. Strain out the solids. Syrup will keep for up to two weeks, covered and refrigerated. (Yield is approximately 1 quart.)
2. Combine rye, vermouth, and ¾ oz. (1½ tbsp.) massaman syrup over ice. Stir for 30 seconds, or until very well chilled. Strain into a lowball glass. Top with two or three dashes of bitters, and garnish with orange zest.