Reverse Manhattan Cocktail
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
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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.

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.

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