Manhattan Noonday
Credit: André Baranowski
MAKES 1 COCKTAIL
This classic recipe for a bourbon-based Manhattan is based on one in Ted Saucier's Bottoms Up (Greystone Press, 1951). The drink was originally served at the Noonday Club in St. Louis, Missouri.
1 1/2 oz. bourbon
1 oz. sweet (Italian) vermouth
1 dash Angostura bitters
1 dash simple syrup
1 maraschino cherry
1. In a cocktail shaker, stir together the bourbon, vermouth, bitters, and simple syrup. Add ice, cover, and shake vigorously until well chilled, 10–15 seconds. Strain into a chilled cocktail glass and serve with a cherry in the bottom of the glass.
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