November 28, 2012
4 Ratings
Photo by James Ransom
  • Makes 1
Author Notes

Quite probably the cocktail I'd choose on a desert island. A great antidote to this hectic shopping season, too. —Erika Kotite

What You'll Need
  • 2 ounces rye whiskey
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • Ice
  • 1 brandied cherry, for garnish
  1. Combine first three ingredients in shaker filled partway with ice and stir until chilled. Strain into a chilled coupe. Garnish with brandied cherry.

See what other Food52ers are saying.

  • David Morency
    David Morency
  • Yirgach
I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota

2 Reviews

David M. February 5, 2021
This is hardly a Pitcher Manhattan recipe.
Yirgach January 22, 2021
The choice of Rye is as important as your personal taste.
It's fun to start at the low end, Old Overholt Bonded Rye (which is surprising) and even Evans Wiliams Bottled in Bond Bourbon (essentially a Rye Mash bill). Then move on up thru Bulleit 95 (Spicy), Woodford Reserve Rye (Smoooth), then maybe Willett (Ahhh). It there is a limit, it's your wallet. But you need to teach your palate! Learn and enjoy!