Restaurants›The Grill At Quail Corners›Francovich Manhattan Recipe

Francovich Manhattan Recipe

Inspired by The Grill At Quail Corners

Time7m

Serves1

Made local in Reno, Served up or over

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Ingredients

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Cocktail

2 oz Rye whiskey1 oz Sweet vermouth1/2 oz Amaro (preferably a local NV amaro or Averna/Nonino substitute)2 dashes Angostura bitters1 dash Orange bitters1 each Luxardo maraschino cherry (for garnish)1 each Orange peel (expressed, for garnish)

Optional (for serving over ice)

1 each Large ice cube(s)

Method

Cocktail

Chill glass (if served up)

If serving up, place a coupe or martini glass in the freezer for several minutes or fill with ice and water while you mix the drink to chill it.

Combine ingredients

In a mixing glass add 2 oz rye whiskey, 1 oz sweet vermouth, 0.5 oz amaro, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with large cubed ice. Stir gently with a bar spoon for 25–30 seconds (about 20–30 full turns) until the mixture is well-chilled, slightly diluted, and properly integrated. Aim for a cold, silky texture and small bead of condensation on the mixing glass.

Prepare glass and garnish

If you chilled the serving glass with ice and water, dump it now. Strain the stirred cocktail through a julep strainer (or Hawthorne) into the chilled coupe (served up) or into a rocks glass over one large ice cube (served over). Express an orange peel over the drink by holding the peel skin-side down above the cocktail and giving it a quick squeeze to spray oils across the surface, then rub the rim with the peel and drop it into the drink (or discard if you prefer).

Finish

Garnish with one Luxardo maraschino cherry on a pick and serve immediately. If serving over, use a single large ice cube and present with the same garnish and expressed orange oil.

Optional (service)

For a slightly drier Manhattan profile, reduce sweet vermouth to 0.75 oz and increase amaro to 0.75 oz. For a softer, more aromatic finish, substitute bourbon for rye.