Barrel-aged for one month, this unique Manhattan recipe—with Portland’s Temperance Trader bourbon, two kinds of vermouth, and Angostura and Peychaud’s bitters—is worth the wait. Mike Robertson, Head Bartender of The Driftwood Room in Portland, Oregon, demonstrates the recipe in our video Six Manhattans in 60 Seconds.
- 1 1⁄2 oz. Temperance Trader bourbon
- 1⁄2 oz. Pelinkovac
- 1⁄2 oz. Punt e Mes
- 1 dash Angostura bitters
- 2 dashes Peychaud’s bitters
- Place the bourbon, Pelinkovac, vermouth, and bitters into a shaker over ice and shake well. Pour the mixture into a barrel and age it for about a month before serving.