Manhattan

I hate to admit this because I feel like it lowers my cocktail street cred, but I don't generally enjoy "brown" drinks–I just can't handle the more serious burn of scotchs and whiskeys. That said, there are few things more wonderful than doing something for others, and the man I love loves a perfectly crafted Manhattan. In the spirit of generous cocktail shaking, here's a libation for the brown drinker in your life–and if that person is you, brava!


Manhattan

2 oz of rye whiskey
1 oz of sweet vermouth
2 dashes of Angostura bitters
cherry

Combine rye, vermouth and bitters in a glass with ice; stir for 10-15 seconds. Strain into a chilled cocktail glass, then garnish with a cherry.


Notes: If you find your cabinet lacking a rye, John adores Rittenhouse 100-proof (there's also an 80-proof, for a more relaxed evening). Sazerac Rye is a bit less spicy, so it's perfect if you're still familiarizing yourself with rye. You can also try this cocktail with bourbon if that's your brown booze of choice, or simply what you have on hand.

Most Manhattans include a super sweet Maraschino cherry; try steeping a few in maraschino liquor like Luxardo instead for a traditional perspective on the boozed-up stone fruit!

Cheers!


PS-I can't tell you how delightful it was to meet Jacin of Lovely Little Details, Allison of Engaged & Inspired, Bustle's Erin and guests of honor Steph and Robin of BubbleRock, honeymooning here on the West Coast, last night for supper and champagne cocktails. Thank you all for such a divine evening!