51st Street Manhattan Recipe

Cocktail

1. 1

   Chill glass

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

2. 2

   Measure ingredients

   Measure 2 oz Michter's Rye, 0.5 oz dry vermouth, 0.25 oz Amaro Lucano, 0.25 oz Bénédictine, and 2 dashes of Angostura bitters.

3. 3

   Combine and stir

   Fill a mixing glass with the large ice cubes. Add the rye, dry vermouth, Amaro Lucano, Bénédictine, and Angostura bitters. Stir gently for 25–30 seconds (about 20–30 turns) until the mixture is well chilled and slightly diluted — the bowl of the mixing glass should feel very cold and you may see slight frost.

4. 4

   Prepare glass and garnish

   If you chilled the serving glass with ice water, dump it now and dry the glass. If you used the freezer, remove the glass and set aside. If using an orange twist, express the oils over the glass by holding the twist skin-side down and giving it a quick squeeze over the glass, then rub the rim with the twist and drop or discard.

5. 5

   Strain and serve

   Using a julep or hawthorne strainer, double-strain the stirred cocktail from the mixing glass into the chilled coupe or Nick & Nora. Garnish with a Luxardo or brandied cherry on a pick placed in the drink (or dropped in).

6. 6

   Optional finishing

   If you prefer a slightly brighter aromatic, add the expressed orange twist on top of the drink in addition to the cherry. Serve immediately.