Restaurants›La Plume›Manhattan Recipe

Manhattan Recipe

Inspired by La Plume

Time8m

Serves1

lot no.40 rye, sweet vermouth, bitters

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Ingredients

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Cocktail

2 oz Lot No. 40 rye whiskey1 oz Sweet vermouth2 dashes Angostura bitters1 each Luxardo cherry (or brandied cherry)1 each Orange peel (for garnish)1 to taste Ice (large cubes or chilled mixing glass)

Method

Cocktail

Chill glass

Place a coupe or martini glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Build and stir

Add large ice to a mixing glass or shaker. Pour in 2 oz Lot No. 40 rye whiskey, 1 oz sweet vermouth, and 2 dashes of Angostura bitters. Stir gently with a bar spoon for 30–45 seconds until well chilled and slightly diluted (about 20–25 rotations).

Strain

Discard the ice/water from the chilled serving glass. Using a julep or Hawthorne strainer, double-strain the contents of the mixing glass into the chilled coupe or martini glass to keep any small ice shards out.

Garnish

Express the oils from one orange peel over the surface of the cocktail by holding the peel skin-side down about 3–4 inches above the drink and giving it a firm squeeze, then rub the peel around the rim and drop it into the glass or discard per preference. Skewer a Luxardo cherry and place it in the cocktail.

Serve immediately while cold.