Reverse Manhattan

Reverse Manhattan Cocktail

Reverse Manhattan

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. See the recipe for Reverse Manhattan »Ingalls Photography

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.

Reverse Manhattan
In this throwback version of the drink, an assertive sweet vermouth—we like Imbue Petal & Thorn—adds a citrusy, herbal flavor.
Yield: makes 1 Cocktail

Ingredients

  • 2 oz. vermouth (preferably Imbue Petal & Thorn)
  • 1 oz. rye whiskey
  • 2 dashes Angostura bitters
  • 1 Amarena cherry

Instructions

  1. 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.