This week I’m making a Manhattan. It’s a simple and classic drink that goes back to the 1800’s and it’s very difficult to improve upon, so I don’t. My personal preference here is to not complicate things and just do it with Rye, Vermouth and Bitters. You’ll get a huge variety of results experimenting with different labels using the same ratio.
2 oz. Rye
1 oz. Vermouth
2 Dashes bitters
Garnish with a cherry
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Music: The Savoy Special by Glenn Crytzer’s Savoy Seven