Esquire Magazine says to mix a Manhattan cocktail you should shake the rye, vermouth, and bitters well with cracked ice. Strain into in a chilled cocktail glass and garnish with twist or, of course, maraschino cherry. If you are used to using the bright red Maraschino cherries, try a jar of Les Parisiennes brandied cherries or Amarena Fabbri Wild Cherries.
There are a variety of Manhattans; lose the Angostura and pitch in a splash of Amer Picon and it’s a Monahan; a splash of anisette and it’s a Narragansett; 2 dashes of cherry brandy and a dash of absinthe and you’ve got a McKinley’s Delight. Leave a dash of the Angostura in, add a dash of orange bitters and 3 dashes of absinthe: a Sherman.
Or you can tinker with the vermouth. Replace half the Italian vermouth with French for a so-called Perfect Manhattan. Equal parts of rye, French vermouth, and Italian vermouth: a Jumbo. Make that with bourbon: a Honolulu (no bitters at all in those last two). Cut the Italian vermouth entirely and make it half bourbon and half French vermouth: a Rosemary. To turn that into a Brown University, just add a couple dashes of orange bitters. Coming almost full circle, if you make your classic 2-to-1 Manhattan with French vermouth instead of Italian and a dash of Amer Picon and one of Maraschino, you’re in Brooklyn.
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