Restaurants›The Sink›Double Rye Manhattan Recipe

Double Rye Manhattan Recipe

Inspired by The Sink

Time10m

Serves1

High West Double Rye Whiskey, sweet vermouth, bitters, Bordeaux cherry

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Ingredients

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Cocktail

2 oz High West Double Rye (or other high-rye whiskey)1 oz Sweet vermouth (preferably full-bodied)2 dashes Angostura bitters1 dash Orange bitters1 piece Bordeaux cherry (or Luxardo/maraschino if unavailable)

Garnish & Finish

6 pieces Large ice cubes (for stirring)1 piece Optional cocktail pick or skewer

Method

Preparation

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to ensure a properly chilled serving vessel.

Measure spirits and vermouth

Add 2 oz High West Double Rye and 1 oz sweet vermouth to a mixing glass or a large mixing beaker.

Add bitters

Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the mixing glass with the whiskey and vermouth.

Add ice and stir

Fill the mixing glass with large ice cubes (enough to reach near the top, about 6 cubes). Stir gently and steadily for 30–45 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and the mixing glass becomes cold to the touch.

Prepare glass and strain

If you used ice water to chill the glass, dump it out and dry the glass. Using a julep strainer or Hawthorne/tea strainer plus a bar spoon if needed, strain the chilled cocktail from the mixing glass into the chilled coupe or martini glass.

Garnish and serve

Thread 1 Bordeaux cherry onto a cocktail pick (or simply drop the cherry into the glass). Rest the pick across the rim or drop the cherry into the drink. Serve immediately.