Garnish:
Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into a chilled glass.
| 2 1/2 fl oz | Bourbon whiskey |
| 3/4 fl oz | Noilly Prat Extra Dry |
| 3/4 fl oz | Muscat wine |
| 1/6 fl oz | Orange Curaçao liqueur |
| 2 dash | Whiskey barrel aged bitters |
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Our review:
A riff on a Dry Manhattan given extra depth by the addition of dessert wine and whiskey bitters.
History:
Adapted from a recipe by Pilar Zeglin, Summit Restaurant Bar, Cincinnati, USA and courtesy of Ardent Spirits.
Our Manhattan cocktail page features a detailed history and common variants.
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