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Manhattan Fog Cocktail

Inspired by the popularity of cheese tea, Elixir owner H. Joseph Ehrmann created this cocktail, which tops a rejiggered Manhattan with a rich, savory foam. “The palate experience is rippled with richness and creaminess,” he says. “It all comes completely together, resulting in a lingering, delicious Manhattan finish that beckons a follow-up sip.”


  • 2 oz. bourbon
  • 2 oz. sweet vermouth
  • 2 oz. bitters-flavored cheese foam
  • 1 pinch pink Himalayan salt or sea salt
  • ______________________
  • Cheese Foam
  • 1/2 cup heavy whipping cream
  • 2 oz. mascarpone cheese
  • 1/2 oz. condensed milk
  • 1/2 oz. milk or 1/4 oz. half and half
  • ______________________
  • Bitters-Flavored Cheese Foam
  • 1 3/4 oz. cheese foam
  • 1/4 oz. Dale DeGroff’s Pimento Bitters
  • Tools:mixing glass, barspoon
  • Glass:Irish coffee


In a mixing glass, add the sweet vermouth and bourbon, fill with ice, stir lightly, and strain into an Irish Coffee glass. Pour the bitters-flavored cheese cream over the back of a barspoon to float over the cocktail. The cheese cream should easily pour over the spoon and fill the entire surface area of the glass. Sprinkle pink salt across the top.

Bitters-Flavored Cheese Foam

For one serving, make the bitters-flavored cheese foam in a small bowl by adding the cheese foam and bitters and then whisking together.

Cheese Foam

In a bowl add 1/4 cup of the heavy whipping cream to the mascarpone cheese and smash together with a wide rubber spatula until all solids are incorporated into a cream without lumps. Add the rest of the cream and the condensed milk and incorporate. Whip to a consistency that is still easily pourable. If it gets too thick to easily pour, add a bit of cream or milk to thin it out. Will keep in the refrigerator for 3 days.


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