Roots Manhattan Recipe

Place a mixing glass or large mixing vessel on a bar towel. Fill it with plenty of fresh ice to chill and create proper dilution.

Add spirits and bitters

Measure and pour 2 oz Elijah Craig bourbon and 1 oz sweet vermouth into the mixing glass. Add 2 dashes of Angostura bitters (plus 1 dash orange bitters if using).

Stir

Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full rotations), until well chilled and slightly diluted — the mixing glass should frost on the outside.

Prepare glass

Strain any melted ice from a chilled coupe or Nick & Nora glass. If you prefer, you can briefly chill the serving glass in the freezer beforehand.

Strain and add cherry

Using a fine Hawthorne or julep strainer, double-strain the stirred cocktail into the chilled glass. Drop 1 Amarena wild cherry (including a small amount of its syrup if desired) into the bottom of the glass to add aroma and a touch of sweetness.

Garnish

Express an orange peel over the surface by holding the peel skin-side down above the drink and giving it a quick twist to release the oils. Rub the peel around the rim if desired, then rest the twist on the rim or float it on the surface. Optionally, add an additional Luxardo or Amarena cherry on a cocktail pick.

Serve

Present immediately while cold. Advise the guest to savor slowly — the cherry can be eaten after or left to infuse further into the cocktail.

Adjust sweetness or bitterness

If the cocktail tastes too rich or sweet, add an extra dash of Angostura or a short squeeze of lemon peel (expressed) to balance. If it seems too dry, pour a touch (1/4 oz) more sweet vermouth and restir.