Parlour Manhattan Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill it with ice water to chill while you build the cocktail.

Measure and combine

In a mixing glass or stirring tin add 2 oz Angel's Envy Bourbon, 1 oz sweet vermouth, 0.25 oz Cherry Bark Vanilla liqueur, and 2 dashes Angostura bitters.

Add ice and stir

Add large mixing ice (about 6 large cubes) to the mixing glass. Stir gently but thoroughly for 30–45 seconds (about 20–30 full turns) until the mixture is well chilled and properly diluted (roughly 20–25% dilution by volume typical for stirred spirit cocktails).

Prepare serving glass

Discard ice or water from the chilled serving glass and, if using an absinthe rinse, add 0.25 tsp absinthe, swirl to coat the interior, then discard any excess.

Strain

Using a hawthorn or julep strainer, double-strain the stirred mixture into the chilled coupe or rocks glass. If you prefer the Manhattan on one large cube, strain over a single large ice cube in a rocks glass.

Optional smoke

If using a smoking gun, introduce smoke into the glass briefly and cover with a coaster to trap it for 10–20 seconds for a subtle smoky aroma. Alternatively, briefly torch a wood chip and capture smoke in the glass before serving.

Express oils from an orange twist over the drink by holding the peel over the surface and giving it a sharp bend so orange oil sprays over the cocktail, then rub the peel around the rim and drop it into the drink or discard as you prefer.

Drop one Luxardo or Amarena cherry into the cocktail (or skewer and rest on the rim). Serve immediately.

Adjust the Cherry Bark Vanilla to taste: increase to 0.5 oz for more cherry/vanilla presence or reduce to 0.125 oz for a subtler effect. Use high-quality sweet vermouth and keep it refrigerated; it should be fresh (replace after 1–3 months).

Stirring time is critical: too short and the drink will be under-diluted; too long and it will be over-diluted and cold. Aim for a silky texture and proper chill.