Javier’s Manhattan Recipe

Chill glass

Place the coupe, Nick & Nora, or rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to thoroughly chill the serving glass.

Measure and add ingredients

Into a mixing glass add 2 oz Angel’s Envy bourbon, 1 oz sweet vermouth, 2 dashes Angostura bitters, and 1 dash orange bitters (optional).

Add ice and stir

Fill the mixing glass with large ice cubes so liquid is fully covered. Using a bar spoon, stir gently but steadily for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted, and the outside of the glass is cold and lightly frosted.

Prepare garnish

While stirring, peel a 1–2 inch strip of orange zest with a peeler or channel knife. Express the oils over the drink by holding the peel over the glass and giving it a firm twist with the outer (orange) side facing down, then rub the peel around the rim and drop it into the glass. Have a Luxardo cherry ready for the final garnish.

Strain and serve

Discard ice water from the chilled serving glass if used. Using a hawthorne or julep strainer, strain the stirred Manhattan into the chilled glass. If serving on the rocks, strain over the large clear ice cube or sphere in a rocks glass.

Garnish and finish

Drop the Luxardo cherry into the drink or place it on a pick and rest across the glass. Add the expressed orange peel into the cocktail for aroma. Serve immediately.

Use large, solid ice for stirring to minimize dilution and get a clear, silky texture. Stirring rather than shaking maintains clarity and mouthfeel for a classic Manhattan.

If you prefer a slightly colder drink with minimal dilution, chill your serving glass in the freezer and use a single large clear cube or sphere in a rocks glass.