Iowa Manhattan Recipe

Chill glass (optional)

Place the old-fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it. Discard ice water before serving.

Prepare garnish

Use a peeler or small knife to cut a 1½–2 inch twist of orange peel. Gently express the oils over the glass by holding the peel skin-side down and giving it a quick squeeze, then set aside.

Add large handful of ice (about 1 cup or enough to fill the mixing glass) to the mixing glass.

Pour 2 oz Templeton Rye and 1 oz Carpano Antica sweet vermouth into the mixing glass.

Add 2 dashes Angostura bitters.

Add the two Luxardo cherries into the mixing glass (include a small amount of their syrup for depth; about 1/4 tsp each is fine) so their flavor integrates while stirring.

Stir gently but thoroughly with a bar spoon for 30–45 seconds (about 20–30 full turns) until the mixture is well chilled and slightly diluted. Aim for proper dilution — the mixing glass should sweat slightly and the liquid should chill to near 0–4°C (32–39°F).

Place a large ice cube or fresh large ice cubes into the chilled old-fashioned glass.

Using a strainer, strain the mixed Manhattan over the ice in the serving glass. If you prefer a slightly fruitier presentation, you may pour the two stirred cherries into the glass as well; otherwise leave them in the mixing glass and garnish with fresh cherries from jar.

Express the reserved orange peel oils over the surface of the drink and rub the rim lightly with the peel, then drop the twist into the glass or discard per preference.

Skewer or drop the two Luxardo cherries into the drink and serve immediately on the rocks.