A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
Whisky works brilliantly in a fruit cup, arguably even better than gin. The spice and robustness of American rye whiskey adds a pleasing backbone to this
With thanks to Bob Cook, a Discerning Drinker, who on 27th October 2020 left a comment with the recipe for this delicious high-proof whiskey, equal parts
As the name suggests this is an almond flavoured Old-Fashioned with medium dry madeira adding wine notes while three different whiskies also add to the
Rye whiskey and cognac combine harmoniously in this delicious julep.
Classically made with dry vermouth, this vintage cocktail is so much better with bianco vermouth – in which case, ripe pineapple fruitiness and rye whiskey
This subtly mandarin orange influenced Sweet Manhattan is made drier and all the more complex, not by dashes of bitters, but by a slug of Italian amaro.
Despite the generous dose of Italian 'sweet' vermouth, rye whiskey shines in this harmonious Manhattan-like dry cocktail.
Manhattan-esque, boozy and delicately spiced.
Richly flavoured and lusciously bittersweet with rye whiskey, bitter porter and sour lemon juice balancing hazelnut liqueur and brown sugar.
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal
Spirituous, smoky, earthy, bittersweet, floral, herbal and complex. We've reduced the original serve by one-third to produce a complex, serious and most
An Old-Fashioned improved by the addition of maraschino liqueur.
Ramazzotti Amaro takes the place of Angostura aromatic bitters and adds bitter-sweetness in this riff on a Dry Manhattan.
A cherry brandy influenced Sweet Manhattan with extra complexity courtesy of a dash of absinthe.
Achieving the right dilution and a good chill are essential to the enjoyment of this sublime classic.
This Negroni-style cocktail riff on the Old Pal, with bianco vermouth which has a more mellowing effect on the whiskey than the dry vermouth traditionally
Rye based (originally Jim Beam) perfectly served with dry vermouth and Antica Formula
If you are rightly concerned about chucking expensive absinthe down the drain then consider straining into a shot glass and serve on the side. The seven
A quartet of whiskies: bourbon, rye, blended Scotch and Islay single malt, stirred with, and lightly sweetened and flavoured by amaretto liqueur. The result
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