Drink Recipe: The Detroit

Does Detroit have its version of the Manhattan?


Photograph by Lexi Trimpe

Does Detroit have its version of the Manhattan? After Joe Schubert was asked that very question by a visiting New Yorker, the Whisky Parlor bartender set out to create one. The result is The Detroit, similar to a Manhattan but with a Motor City flair, such as the freshly ground black pepper in homage to Detroit’s grit, ginger flavor from Barrow’s, and the torched lemon peel, a nod to firefighters ($1 of every drink benefits the brave men and women who battle blazes). —Dorothy Hernandez


Freshly ground black pepper
2 ounces whisky (they use Old Forester bourbon, plus there are variations with Irish whiskey and rye)
1 ounce Barrow’s Intense ginger liqueur 
¼ ounce Campari
¼ ounce sweet vermouth
2 dashes of Angostura bitters
Lemon peel


In a glass, use a grinder to add four twists of black pepper. Add the remaining ingredients except lemon peel and stir. Pour into a coupe glass and garnish with the lemon peel and one grind of pepper.

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