ManhattanElizabeth Perrin
This rather dry version of the classic Manhattan cocktail recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. To avoid adding a cloying sweetness, don't use a bright-red maraschino cherry. Brandied cherries or Luxardo cherries are fine.
Recipe information
Yield
Makes 1 drink
Ingredients
Dash Angostura Bitters
Dash orange bitters
1 tablespoon (1/2 ounce) sweet vermouth
5 tablespoons (2 1/2 ounces) rye whiskey
1 cup ice
1 (1/2-inch-thick) strip orange peel
1 brandied or Luxardo cherry
1 (4- to 5-inch) wooden skewer
Preparation
In chilled cocktail shaker or pint glass, combine Angostura and orange bitters, vermouth, and rye whiskey. Add ice and stir until well chilled, about 20 seconds. Strain into chilled martini or coupe glass. Squeeze orange peel over drink, making sure oils fall into glass, then discard peel. Thread cherry onto skewer, place in drink, and serve.
