Very Italian Manhattan Recipe

Chill glass

Place coupe or Nick & Nora glass in the freezer for at least 5 minutes or fill with ice and water while you prepare the cocktail to properly chill the serving glass.

Measure ingredients

Using a jigger, measure 2 oz Knob Creek Bourbon and 1 oz Punt e Mes sweet vermouth into the mixing glass.

Add bitters and ice

Add 2 dashes of Angostura bitters and 1 dash of orange bitters (optional) to the mixing glass. Add 6 large ice cubes to the mixing glass to maximize dilution control and chilling.

Stir

Stir gently with a bar spoon for 30–45 seconds (about 20–30 full spoon rotations) until the mixture is well chilled and slightly diluted — the mixing glass should feel very cold and have slight frosting.

Prepare serving glass

If you chilled the serving glass with ice water, discard the ice and water now so the glass is empty and cold.

Strain

Using a Hawthorne or julep strainer, double-strain the cocktail into the chilled coupe or Nick & Nora glass to keep out small ice shards.

Express the orange peel over the surface of the cocktail: hold the peel about 3–4 inches above the drink and give it a firm twist to release the oils. Rim the glass lightly with the peel, then drop the twist into the drink or discard per preference.

Thread one Luxardo (or Maraschino) cherry on a pick (optional) and rest it on the rim or drop it into the cocktail. Serve immediately.

Serve the Very Italian Manhattan without ice in the glass. Recommend presenting on a small coaster or napkin. If making multiple cocktails, prepare each in the same manner and keep stirred cocktails on ice in a mixing glass until ready to serve to maintain dilution control.