Manhattan Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice and a bit of cold water while you build the cocktail.

Measure and combine spirits

In a mixing glass add Michter's (0.75 oz), Russell's Reserve 6 yr (0.75 oz) and Basil Hayden rye (0.75 oz). This creates the blended base described in the menu.

Add vermouth and amaro

Add 53 Blend sweet vermouth (1.5 oz) and saffron amaro (0.25 oz) to the mixing glass with the blended whiskies/rye.

Bitters

Add 2 dashes of Angostura bitters and 1 dash of orange bitters (optional) to round and lift the aromatics.

Stir to chill and dilute

Fill the mixing glass with large ice cubes. Stir gently but steadily with a bar spoon for 30–45 seconds (about 20–30 full turns) until the mixture is well chilled and slightly viscous, and the outside of the mixing glass feels very cold.

Prep serving glass

Discard ice and water from the chilled coupe or Nick & Nora glass and quickly wipe dry if needed.

Strain and garnish

Using a Hawthorne or julep strainer, strain the cocktail into the chilled glass. Garnish with 2 Remy XO cherries placed on a pick or dropped into the drink.

Serve

Present immediately. Sip slowly to appreciate the layered blend of bourbon, rye, sweet vermouth, saffron amaro and the rich cherry finish from the Remy XO cherries.

If you prefer a slightly drier Manhattan, reduce sweet vermouth to 1.25 oz. For a stronger saffron note, add up to 0.5 oz saffron amaro but reduce whiskey proportionally to maintain balance. Use a single large ice cube in the serving glass if desired for a slower dilution.