I tend to like my Manhattans made with bourbon and served ‘perfect ‘, that is with a half-and-half mixture of sweet and dry Italian vermouth, which I drink served ‘up’ in a cocktail glass with a twist of lemon spritzed over the top and a good cherry. But if I’m drinking a rye Manhattan, then I like to balance that raspy dryness with sweet vermouth only, and then I might prefer it on the rocks in a tumbler.
- 75ml Bourbon
- 15ml Sweet Vermouth
- 15ml Dry Vermouth
- 2 dash Angostura bitters
Pour all the ingredients into a mixing glass filled with ice, add the Angostura bitters, stir for 20-30 seconds and strain into a chilled cocktail glass. Garnish by spritzing lemon zest over the drink so the oils sit on the surface of the drink, then drop a maraschino cherry in. Tell me if that doesn’t transport you to the Big Apple! Salute!