Reinvention Recipes: Manhattans, Two Ways

At Changing Gears, we want our Great Lakes region to be known as much for its food as the South, the New England States or the Pacific Northwest. To make that happen, we’ve asked chefs and food purveyors from across the region to give us their Reinvention Recipes — fresh twists on previous classics. This week, it’s Zingerman’s Roadhouse of Ann Arbor, Mich.

It used to be that when you told out of towners that you were from Ann Arbor, they’d reply, “Go Blue!” Now, they’re just as likely to say, “We love Zingerman’s.” ZingermansLogoFrom the original deli on Detroit Street, where lines stretch around the block on the weekends, the Zingerman’s empire has grown to include a bakehouse, creamery, coffee company, classrooms, catering business and mail order catalog.

The Roadhouse, which sits on the west side of Ann Arbor near Interstate 94, bustles morning to night, seven days a week. Its menu features big plates of American specialties, many featuring fruits and vegetables grown locally and especially for the Roadhouse.

The bar menu includes beers from microbreweries, varietal wines and cocktails, both classic and new inventions. This is a place where the staff, led by James Beard Award-nominated chef Alex Young, isn’t afraid to experiment.

In an exclusive video shot by Ann Arbor reporter Kate Davidson for Changing Gears, Zingerman’s co-founder Ari Weinzweig talks about Zingerman’s philosophy, and then bartender Lucy Carnaghi show us two versions of a Manhattan cocktail.

Zingerman’s Classic Manhattan

1 1/4 oz Jim Beam Rye
1 1/4 oz Vya Sweet Vermouth
3-4 Dashes Reagan’s Orange Bitters
1 Maraschino cherry, if desired

Combine the ingredients in a tall drinking glass or cocktail shaker. Add ice. Stir (do not shake) and strain into a cocktail glass. Add cherry, and serve.

Lucy’s Midnight Manhattan (created by Lucy Carnaghi)

1 oz Elijah Craig 12 yr Bourbon
1/2 oz Vya Dry Vermouth
1/2 oz Vya Sweet Vermouth
1/2 oz Heitz Cellars Grognolino Port
3-4 dashes Reagan’s Orange Bitters
1 Maraschino cherry, if desired

Combine the ingredients in a tall drinking glass or cocktail shaker. Add ice. Stir (do not shake) and strain into a cocktail glass. Add cherry, and serve.

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As her colleagues know, Lucy Carnaghi isn’t just a bartender. She’s also a poet.

As a lagniappe, here’s one of Lucy’s poems, aptly titled

Bacon
A veneer and a backbone
the pink and cream
of some happy hog reduced
to a delicate crisp of salt
and smoke.

Scented into memory,
I am thankful for the
backward looks it brings,
as though it is impossible
to eat in the present
the tongue to salt
flesh-touch

When I say flesh-touch
I mean
your food world
becomes mine
in bacon-bannered spectacle
the epitome of every breakfast
since man knew of cloven hooves
and pinky salt flesh

Look at the strips glimmer
under the lights of every diner
or mothers table,
every fine fine white table clothed
eatery.
Each knows the possibilities and pleasures
because when I say ‘veneer’,
Lord
when I say ‘backbone’
I mean, its all parts of each meal,
the salt and the flesh
sizzling in every American
tongue-memory.

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Are you a chef, a restaurant owner, a shop proprietor, a food creator? Send us your Reinvention Recipes, by email, to changinggears (at) umich.edu. Include a daytime phone number where we can reach you.

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