How To Make A Chiapas Manhattan

Some tequila cocktails, such as Margaritas and Palomas, are best enjoyed while wearing shorts and a copious amount of sunscreen. But once the leaves turn brown and you see at least one person wearing a turtleneck, it’s time for something more autumnal. That’s why we’ve invented the Chiapas Manhattan. It’s a riff on a classic Manhattan, but with several key differences. Instead of whiskey, for example, this cocktail calls for tequila - and you’ll also need a magical ingredient known as crème de banane. That’s a type of liqueur that tastes like - you guessed it - bananas, and it’s what gives this drink its name. (Chiapas is where a lot of the bananas are grown in Mexico.) Drink a Chiapas Manhattan by a fireplace, on a hike, or in the middle of a pumpkin patch. Any fall scenario will do. Just don’t forget the flaming orange twist. That part’s important.

All cocktails featured on The Infatuation are developed by our editorial team. How To Make A Chiapas Manhattan is presented by Volcán Reposado, Volcán De Mi Tierra’s newest tequila.

Chiapas Manhattan

You’ll Need:

Makes 1 Chiapas Manhattan

• Ice

• Coupe or martini glass

• 2.25 ounces Volcán De Mi Tierra Reposado

• .75 ounce Lillet blanc

• 1 teaspoon crème de banane

• 2 dashes orange bitters

• 1 orange twist

Step One: Lillet Blanc

A Manhattan typically calls for sweet vermouth, but this isn’t Manhattan. It’s a Manhattan variation, and we’re going to use the vermouth-adjacent fortified wine known as Lillet instead. It’ll keep the cocktail a bit lighter, and it won’t overshadow the tequila. Just be sure to get the blanc variety, as opposed to the rosé kind. Add .75 ounce Lillet blanc to your mixing glass.

Step Two: Crème de Banane

When you see the phrase “crème de,” you should know that that’s just another way of saying liqueur. Crème de banane, for example, is just a type of banana liqueur, and it should really be used in more cocktails. Because it’s delicious. I decided to throw it in this one because I often taste a hint of banana when drinking tequila, and I wanted to zoom in and highlight that flavor. Put 1 teaspoon crème de banane in your mixing glass.

Step Three: Orange Bitters

Both Lillet blanc and crème de banane are fairly sweet - so now we need something to balance them out. That’s where orange bitters - which compliment banana nicely - come in. Throw 2 dashes orange bitters into your mixing glass.

Step Four: Reposado Tequila

In something like a Margarita, you’d typically use a blanco tequila, but here we specifically want reposado - it’s aged longer, usually a little smoother than blanco tequila, and it has some deeper flavors as well. With Volcán Reposado, for example, you’ll get some toasted tobacco notes alongside pineapple, light citrus, and honey. Pour 2.25 ounces into your mixing glass. (If you only have blanco, that’s fine, but try to find some reposado tequila for your next Chiapas Manhattan.)

Step Five: Stir

Throw around 5 ice cubes in your mixing glass, and stir everything for 30 seconds. That’s a little longer than usual, but both the tequila and creme de banana are fairly assertive, so we like a little extra dilution.

Step Six: Flaming Orange Twist

Finally, you’re ready to garnish your drink with a flaming orange twist. You’ve probably seen people do this before, and it’s a very easy procedure. All you have to do is squeeze a twist over an open flame so that the oil from the peel ignites into a tiny, short-lived fireball. So, first, you need to cut a thick orange twist. Next, hold a lighter directly in front of your twist, and give the twist a squeeze. The oils from the peel should ignite - ideally over the surface of your drink. Got it? Wonderful. Your Chiapas Manhattan should have a slightly caramelized flavor now, and it’s ready to be consumed. Toss the twist into your cocktail, and get to work.