I didn’t get a photo, but I asked DALL-E 3 for a visualization of the drink. My drink just had a grapefruit peel and a cherry without a stem as garnishes, but this is a pretty good way to see the drink.

Here are the ingredients and instructions for The Merry Manhattan. I hope you give this a try or make a twist on the cocktail. Let me know how you celebrate the holidays.

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The Merry Manhattan

Recipe by Hans Scharler

Prep time

5

minutes

The Merry Manhattan is a festive twist on the classic Manhattan cocktail, perfect for holiday celebrations. This elegant drink features a rich amber hue, achieved by blending rye whiskey with sweet vermouth. The traditional flavor is enhanced with a unique addition of smoked cherries, adding a subtle, smoky sweetness. A sprig of rosemary infuses the cocktail with a fragrant, herbaceous aroma, invoking the essence of winter. The drink is served in a rocks glass containing a large ice chunk. The finishing touch is a gracefully twisted grapefruit peel, adding a citrusy zing and completing the cocktail’s holiday charm.

Ingredients

• 1 oz Carpano Antica Formula Vermouth

• 2 oz Whistle Pig Rye Whiskey

• 2 dashes Sour Cherry Bitters

• 2 dashes Peychaud’s Bitters

• Fresh cherries (for smoking)

• Fresh rosemary (for smoking)

• Grapefruit peel (for garnish)

• Ice

Directions

• Prepare the Smoke:
  Gather a few fresh cherries and a sprig of rosemary.
  Using a kitchen torch, gently torch the rosemary and cherries until they start to smoke. Be careful not to burn them.
  Immediately cover the smoking rosemary and cherries with a rocks glass to trap the smoke inside. Let it sit for a minute to infuse the glass with the smoky aroma.
• In a mixing glass, combine 1 oz of Vermouth and 2 oz of Rye Whiskey.
• Add 2 dashes each of Sour Cherry Bitters and Peychaud’s Bitters.
• Fill the mixing glass with ice and stir well to chill and dilute the cocktail.
• Add an ice chunk to the smoked rocks glass.
• Strain the stirred cocktail into the smoked rocks glass.
• Finish and Garnish:
  Take a peel of grapefruit and express (squeeze) its oils over the drink.
  Use the grapefruit peel as a garnish.
  Use one of the smoke cherries as a garnish.
  Use the sprig of rosemary as a garnish.

Notes

• Enjoy the smoked cherries as a treat, or save them for a future cocktail garnish.

My approach to a Texas-style brisket rub is to use equal parts by volume of kosher salt and coarse ground pepper (1-to-1 by volume). On the salt side, you try different things as long as it adds up to one part by volume. Same with the pepper side of the equation. You can try different types of peppers as long as you stick to a coarse grind.

Texas Brisket Rub

Recipe by Hans ScharlerCuisine: BarbecueDifficulty: Easy

Prep time

5

minutes

Easy one-to-one by volume BBQ rub for Texas-style brisket.

Ingredients

• 1/2 cup of Lawry’s Seasoned Salt

• 1/2 cup of kosher salt

• 1 cup of tellicherry black pepper (coarse ground)

Directions

• Combine ingredients in a container
• Shake container until fully combined
• Store in a container for up to three months

Recipe Video

Notes

• Two cups of the brisket rub will cover a 15-pound brisket. You will have a little left over. You can use the extra rub to season brisket when you serve it, season a Bloody Mary cocktail, or flavor a homemade barbecue sauce.

Experiment using my template: 1 to 1 (salt to seasonings by volume). You really can’t go wrong. The idea is to try things and see what you Experiment with using my template: 1 to 1 (salt to seasonings by volume). You really can’t go wrong. The idea is to try things and see what you like. My tastes have changed over time. And, for brisket, I like to apply the rub and let it refrigerate for at least 12 hours. This lets the salt work its magic and impart some flavor to the bark. Enjoy!

Update: Why Tellicherry Pepper?

I recently got messages about why I use Tellicherry pepper since it is more expensive. I also get asked about how to grind these peppercorns. The star of a Texas-style brisket is black pepper. When it comes to black pepper, quality and origin truly matter, and Tellicherry peppercorns stand out as the gold standard. Harvested from the Malabar Coast of India—specifically the Thalassery region (from which it takes its name)—Tellicherry peppercorns are known for their larger size and more complex flavor profile. Unlike standard peppercorns, which are often harvested prematurely, Tellicherry peppercorns are allowed to remain on the vine longer, developing a richer, fruitier aroma and a nuanced, almost wine-like complexity. This maturity results in distinct spicy, citrusy, and floral notes that elevate dishes beyond the one-dimensional heat of ordinary pepper.

What is 14 Mesh Black Pepper and Why It’s Great for Brisket Rubs

When you hear the term “14 mesh black pepper,” you’re dealing with a specific grind size—one that hits a sweet spot for barbecue rubs, especially for brisket. The “mesh” refers to the size of the particle as it passes through a sieve; a 14 mesh grind has medium-sized granules that are coarser than supermarket pre-ground pepper but finer than the larger, more rustic cracked peppercorn.

This medium grind ensures that each particle clings well to the surface of the brisket, promoting an even, consistent crust without falling off during cooking or carving. Too fine a grind can melt into the meat, failing to create that characteristic black speckling and robust bark that pitmasters prize. Conversely, too coarse a grind might not adhere well or could overwhelm with sharp bursts of peppery heat.

The beauty of 14 mesh black pepper is in its balanced flavor release. As the brisket slowly smokes, the pepper granules gradually infuse the meat with a gentle, rounded heat, enhancing the savory depth of the beef rather than overpowering it. The texture it contributes also sets a satisfying crunch as part of the bark’s symphony of flavors. Combined with salt and other spices, 14 mesh black pepper helps form that signature Texas-style crust, giving you a brisket that tastes as phenomenal as it looks.