The Manhattan was originally vermouth dominant: two parts vermouth to one part rye whiskey. By the end of World War II, as the quality of American-made spirits improved, it became less necessary to dilute the burn of harsh liquors, and vermouth ratios plummeted, propelled by a fashionable disdain for the light, spiced wine. In this throwback version of the drink, an assertive sweet vermouth—we like Imbue Petal & Thorn—adds a citrusy, herbal flavor. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 2 oz. vermouth (preferably Imbue Petal & Thorn)
- 1 oz. rye whiskey
- 2 dashes Angostura bitters
- 1 Amarena cherry
Stir vermouth, rye whiskey, and Angostura bitters in an ice-filled shaker. Strain into an old-fashioned glass with a large ice cube; garnish with an Amarena cherry.