A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orleans bitters.
Driven by comments...
I've started using Baasil Hayden dark rye, and I'm really happy with the results. There's a touch of ruby port in this rye - just enough to smooth out the peppery edge.
It also blends well into a Manhattan. I make both of these in batches, and keep them at full strength in the freezer. Super convenient!
It also blends well into a Manhattan. I make both of these in batches, and keep them at full strength in the freezer. Super convenient!