Serve in a
Coupe glassGarnish:
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 | Pierre Ferrand Curacao |
| 2 dash | Fee Brothers Whiskey Barrel Aged |
Comment:
A riff on a Dry Manhattan given extra depth by the addition of dessert wine and whiskey bitters.
About:
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.
