A CLASSIC MANHATTAN (1 drink)
Legend has it that the Manhattan was created for Lady Randolph Churchill (Winston’s mother) for a party she hosted at New York City’s Manhattan Club in 1874. By most reports the recipe was first published in 1882 in Harry Johnson’s Bartender’s Manual. Traditionally made with rye whiskey and sweet vermouth, the drink became a Prohibition classic with many iterations. Bourbon is commonly swapped for the rye today and, if scotch is the replacement, you’ve made a Rob Roy. A perfect Manhattan employs half sweet and half dry vermouth. The traditional garnish is a cherry, but a lemon twist sometimes is preferred.
2 ounces bourbon or rye whiskey
1 ounce sweet red vermouth
3 dashes Angostura or orange bitters
a Luxardo cherry, for garnish
1. Combine the whiskey, vermouth and bitters in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
2. Strain into a coupe or cocktail glass. Garnish with a cherry and serve.
NOTE: To convert to tablespoons, 1 ounce equals 2 tablespoons
adapted from www.acouplecooks.com
CLASSIC ROB ROY (1 drink)
Sub scotch for the bourbon in the above Manhattan, and garnish with a twist of lemon or orange peel.