Aromatic, woodsy, smooth
Try a Manhattan with all things pork or anything caramelized—roasted root vegetables, steak, even crème brûlée.
Probably hailing from the Manhattan Club in the 1870s, this is believed to be the first drink to sport vermouth. In fact, this is the king of vermouth drinks, the ultimate marriage of grain and grape. Originally, it would have been made with rye whiskey and Italian sweet vermouth, although it works with bourbon as well. With great simplicity comes great responsibility; like unaccompanied Bach, the Manhattan is the cocktail pared down to bare essentials, a naked revelation of flavor and the mixer’s skill. Early proportions would have been 1:1, but here we relate a modern 2:1 take. We enjoy using high-proof rye whiskey, such as Rittenhouse, or a rough-around-the-edges classic, such as Old Overholt.
2 ounces (60 ml) rye whiskey
1 ounce (30 ml) sweet Italian vermouth (Carpano Antica or Vya)
2 dashes Angostura bitters (or other aromatic bitters)
Cherry, for garnish
Stir ingredients with ice and strain into a chilled coupe glass. Or, serve in a rocks glass with a large ice cube. Garnish with a cherry.