Garnish:
Orange zest twist (discarded) & Luxardo maraschino cherry
How to make:
Combine all ingredients and stir (without ice). POUR into a litre bottle and leave to chill in a refrigerator. To serve, STIR 2 shots / 2oz / 60ml of the bottled mixture with ice and strain into chilled glass. Makes 16 drinks.
This recipe is also perfect for making a barrel aged Manhattan and will fill a one litre mini cask. Obviously, multiply recipe if using a larger cask.
| 10 fl oz | Bourbon whiskey |
| 10 fl oz | Rye whiskey 100 proof / 50% alc./vol. |
| 10 fl oz | Martini Rosso sweet vermouth |
| 5/6 fl oz | Luxardo Maraschino liqueur |
| 5/6 fl oz | Cherry Heering Liqueur |
| 1/3 fl oz | Angostura Aromatic Bitters |
| 1/6 fl oz | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Bourbon and rye whiskies form a robust base with hints of both maraschino and cherry brandy liqueurs adding flavour and richness alongside Italian vermouth.
History:
Created in 2016 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Our Manhattan cocktail page features a detailed history and common variants.
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