Kennedy's Manhattan Recipe

Chill and aroma

Place an old-fashioned glass or coupe in the freezer for a few minutes to chill (or fill with ice water while assembling). When ready, discard ice water if used. Express the orange peel over the chilled glass by holding it with the outside facing down and giving it a firm snap above the glass to release the oils; rub the peel along the rim and drop it in or discard per preference.

Combine ingredients

In a mixing glass add plenty of ice, then pour 2 oz Sazerac 6 yr. Rye, 1 oz Carpano Antica vermouth, 2 dashes Angostura bitters and 1 dash Peychaud's bitters. If you prefer a slightly softer, sweeter Manhattan, add 1/4 teaspoon simple syrup. The small amount of syrup is optional and keeps the drink balanced without muting the vermouth or rye.

Stir

Stir the mixture briskly with a bar spoon for 20–30 seconds (about 20–25 full rotations) until well chilled and slightly diluted — the mixing glass should feel very cold and frost on the outside.

Strain

Double-strain or fine-strain the cocktail into the chilled glass over a large ice cube if serving on the rocks, or without ice if serving up.

Add the Luxardo or brandied cherry to the glass. If you kept the orange peel, twist it once more over the drink to express any remaining oils and drop it in as a garnish or discard according to preference. Serve immediately.