A Mixed Up Manhattan

By • October 16, 2014 0 Comments

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Author Notes: If the "Perfect Manhattan" weren't already a very specific drink, that would be the name of this recipe. It combines good, cheap rye with fantastic sweet vermouth and bitters, and swaps out the sweet cherry for the brightness of a lemon peel usually reserved for a dry Manhattan. Easy, relatively inexpensive (you're splurging on the vermouth, not the rye), and remarkably complex.ccasey


Serves 1

  • 2 ounces Good, cheap rye - I like Old Overholt or Rittenhouse
  • 1 ounce Carpano Antica Vermouth
  • 3 dashes Bitters like Regan's Orange or good old Angostura
  • 1 piece Lemon peel with no pith
  1. Rub your lemon peel around the inside rim of a chilled glass and add a big ice cube
  2. Pour your rye and vermouth over the ice and top it off with the bitters. Swirl with whatever you have on hand and add back in your lemon peel
  3. Give it a second to chill and enjoy!

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