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The Manhattan

by Liza Weisstuch
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Spicy rye whiskey is traditionally used to make a proper Manhattan, but if rye isn't to your liking, bourbon is an acceptable and tasty alternative. Serves 1

To learn more, read the article:
The Comeback Kid
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2 fl. oz. (1/4 cup) rye whiskey
1 fl. oz. (2 Tbs.) sweet vermouth
2 dashes bitters, preferably Angostura
1 maraschino cherry

Pour the whiskey, vermouth, and bitters into a mixing glass over ice. Stir for approximately 30 seconds. Strain into a chilled cocktail or martini glass. Garnish with the maraschino cherry.

photo: Scott Phillips
From Fine Cooking 109 , pp. 30
December 8, 2010

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