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 | Rye whiskey 100 proof / 50% alc./vol. |
| 3/4 fl oz | Punt E Mes or other full-bodied vermouth |
| 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 green above.
Review:
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.
History:
Created in 2009 by Julie Reiner at Clover Club in New York City, USA.
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