Spanish Manhattan Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you build the cocktail.

Measure and combine

In a mixing glass, combine 2 oz rye or bourbon, 1 oz sweet vermouth, 0.5 oz dry sherry, 2 dashes Angostura bitters, and 1 dash orange bitters. If you prefer a slightly softer profile, add 0.25 tsp simple syrup.

Add ice and stir

Fill the mixing glass with plenty of ice (about 1 cup). Stir gently with a bar spoon for 20–30 seconds (about 20–30 revolutions) until the mixture is well chilled and slightly diluted. Aim for a silky, cold texture — do not shake.

Prepare garnish

While stirring, express the orange peel over the chilled glass by holding it with the outside facing down and briskly pinching so oils spray over the glass. Lightly rub the peel around the rim, then set aside.

Strain and serve

Discard ice or water from the chilled glass. Using a julep or fine strainer, double-strain the cocktail from the mixing glass into the chilled coupe or martini glass.

Drop one brandied or Luxardo cherry into the cocktail. Twist the orange peel one more time over the drink to release remaining oils and optionally rest it on the rim or drop it in.

Serve immediately. The Spanish Manhattan is best enjoyed chilled and sipped slowly to appreciate the sherry's saline nuttiness balancing the vermouth and whiskey.