Serve in aCoupe glass
Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/2 fl oz||Bourbon whiskey|
|3/4 fl oz||Punt E Mes or other full-bodied vermouth|
|1/4 fl oz||Giffard Abricot du Roussillon|
|1 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Bourbon and apricot are a well established match made in Heaven, and everybody who drinks Manhattan's will recognise how well sweet vermouth and bitters work with bourbon.
Created in 2010 by Jamie Boudreau at Vessel, Seattle, USA. Jamie describes his 1½ spirit to ¾ vermouth and ¼ modifier as the "Mister Potato Head of Ratios."