|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|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A riff on a Dry Manhattan given extra depth by the addition of dessert wine and whiskey bitters.
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.