NØLO Recipe: Blue Ridge Manhattan

The Manhattan has always been a "slow-down" cocktail. Our Blue Ridge-inspired version keeps the classic's rich, bittersweet character but with a local heart. Roots Rosso brings layers of warming botanicals, a zero-proof whiskey delivers notes of oak and spice, and aromatic bitters tie it all together. 

It's smooth and rustic enough to feel just right after a day on the trail.

The Story

Great mountain evenings deserve great cocktails. This one is inspired by the orchards, forests, and winding backroads of the Blue Ridge, where crisp apples, wild blackberries, and stellar sunsets are the norm.

This one's got herbal depth with zero-proof whiskey delivering the warmth of a classic Manhattan. An infused blackberry gives the drink a subtle Appalachian twist, though the classic cocktail cherry will work just fine.

🍸 Lazy Barkeep Tip

Skip making a fig syrup. Stir in 1 bar spoon of good-quality fig preserves - local if you can before adding the ice for a richer, silkier cocktail with beautiful dark fruit notes.

Make It

• 2 oz Nkd Whiskey (or Free Spirits Bourbon)
• 1 oz Roots Rosso
• 3 dashes All The Bitter Aromatic Bitters
• Optional: 1 bar spoon fig preserves
• Ice
• Garnish with a Blue Ridge blackberry or cocktail cherry

If using the fig preserves, stir them into the Roots Rosso until mostly dissolved. Add the NA whiskey, aromatic bitters, and ice to a mixing glass. Stir until well chilled, about 20–30 seconds.

Strain into a chilled coupe or Nick & Nora glass.

Garnish with a brandied blackberry or cocktail cherry and enjoy the sunset. 

Make Blue Ridge Blackberries

Sweet, gently spiced, and infused with warm citrus notes, these Blue Ridge Blackberries are the perfect garnish for zero-proof cocktails. We love them as a garnish for the Blue Ridge Manhattan, but they're just as delicious spooned over ice cream, yogurt, or oatmeal.

Both Blackberries and sorghum are locally grown staples found in markets throughout our region, and are wildly abundant in the summer. 

Make Them

• 1 cup fresh blackberries
• ½ cup water
• 2 tbsp sorghum syrup or agave syrup
• 1 strip orange peel
• 1 small cinnamon stick
• ½ tsp vanilla extract
• Pinch of sea salt

Combine water, sorghum or agave syrup, orange peel, cinnamon stick, vanilla, and salt in a small saucepan. Bring to a gentle simmer.

Add the blackberries and cook for 2–3 minutes, just until they're warmed through and beginning to soften. Remove from the heat and let cool completely.

Discard the orange peel and cinnamon stick and transfer the blackberries and syrup to a jar.

Refrigerate for at least 24 hours before using. Store in the refrigerator for up to one week.

🍸 Lazy Barkeep Tip

Sorghum syrup gives these berries a richer, more Appalachian-inspired flavor with notes of toasted grain and caramel. Agave syrup makes a lighter, cleaner version that's just as delicious if that's what you have on hand.