Añejo tequila rather than American whiskey dominates this Manhattan riff.
Cognac is sweeter than the rye whiskey (or even bourbon) on which the Manhattan is classically based. Cognac is also usually slightly lower in alcohol,
Old-school, but approachably so. Dry and herbal. A great apéritif.
Like many old classics, this drink needs dilution so stir until you're bored and thirsty.
Scotch whisky's answer to the Manhattan. The Rob Roy is classically made with Angostura Bitters but in his 1948 The Fine Art of Mixing Drinks, as a footnote
A fairly dry, complex cocktail. Generous sweet vermouth and orange juice make the Bronx less bitter and fruitier than many of its era, but still challenging
I tried making my usual Sweet Manhattan but with añejo tequila as the base spirit and it was not half bad, but there's something about tequila that says
You've tried this with bourbon and rye, now surprise yourself with aged tequila.
An Irish whiskey-based Sweet Manhattan flavoured with a splash of minty emerald-coloured liqueur and peppermint bitters.
Lighter in style than your typical Manhattan Cocktail, with all the familiar flavours enhanced by extra sake complexity.
A Sweet Manhattan but with the distinctive herbal agave notes of tequila.
Whisky usually sits better with lemon rather than lime, but I've tried both in this recipe and lime's distinctive zesty freshness adds to this cocktail,
A twist on the classic Harvard, or brandy-based Sweet Manhattan.
The world city of cocktails is, and pretty much always has been, New York. (I'd argue London during Prohibition and the 1990s). NYC comprises five boroughs,
I must confess to preferring my Manhattans served Sweet, or Perfect at a push. The Manhattan is complex, challenging and moreish. Best of all, it's available
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