Ever since my first Manhattan some 20-odd years ago, I’ve been both smitten and obsessed. Done right, it’s sublime. And it’s relatively easy to make. In fact, I think it’s the first drink I ever attempted to mix. But that doesn’t mean I’ve perfected it.
Over the years, I’ve tried dozens of variations: switching brands and bitters, trading bourbon for rye, etc. The only constant has been the classic 2:1 ratio of whiskey to vermouth.
Here’s my current fave. Instead of Angostura, I use Bittermens Xocolatl Mole bitters, with hints of cacao and cinnamon.
2 oz. rye
1 oz. sweet vermouth
3 drops Bittermens Xocolatl Mole bitters
1 cherry (recommendation: Luxardo or homemade)
Fill a mixing glass and a coupe glass with ice. Combine and stir the rye, vermouth and bitters in the mixing glass. Dump the ice from the coupe glass and add the cherry. Strain the cocktail over the cherry.