|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|
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.