Mikkelsen Manhanttan Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer for at least 5–10 minutes or fill with ice water while you prepare the cocktail to ensure it is well-chilled.

Measure and combine

Add 2 oz Maker's Mark Bourbon and 1 oz Carpano Antica sweet vermouth to a mixing glass or pint glass.

Add bitters and ice

Add 2 dashes of Angostura bitters and 1 dash of orange bitters (optional) to the mixing glass. Fill the mixing glass with large ice cubes until nearly full.

Stir

Using a bar spoon, stir the mixture for 20–30 seconds (about 20–30 full spoon rotations) until the exterior of the mixing glass is very cold and the cocktail is well-chilled and slightly diluted. Aim for about 20–25% dilution by eye/feel — the drink should be smooth and silk-like.

Prepare garnish

If using an orange peel, run the peel around the rim of the chilled glass, then hold it over the glass and gently twist or express the peel to release the oils. Rub the peel on the rim and drop it into the glass or discard per preference. Spear one Luxardo cherry on a pick.

Strain and serve

Discard ice/water from the chilled glass. Double-strain or fine-strain the stirred cocktail from the mixing glass into the chilled coupe or Nick & Nora glass to remove any tiny ice shards. Garnish with the Luxardo cherry placed in the bottom of the glass or skewered on a pick across the rim.

Enjoy

Serve immediately while cold. Sip slowly to appreciate the balance of Maker's Mark spice and the rich, herbal-sweet Carpano Antica.

Keep the serving glass chilled until the moment of straining to maintain temperature. If you prefer a slightly brighter aromatics, use the expressed orange peel oil and discard the peel, or drop the peel into the drink for a subtle citrus note.