Garnish:
Dried apricot on rim or Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 2 1⁄2 fl oz | Straight bottled-in-bond rye whiskey |
| 3⁄4 fl oz | Punt E Mes |
| 1⁄4 fl oz | Giffard Abricot du Roussillon |
| 1 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Stirred, strong and boozy - Manhattan/Brooklyn-like. Rye whiskey-based with aromatised wine complexity and apricot brandy adding a touch of fruity sweetness. This riff on a Manhattan is a late night sipper.
About:
Created in 2009 by Julie Reiner at Clover Club in New York City, USA.
