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 simply syrup
- 1 maraschino cherry
- 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.