I've not made a Perfect Manhattan for this blog yet, but I mentioned it in the original Manhattan entry. The thing is, it's not that different from an ordinary Manhattan, but I've not had a Manhattan in so long because I don't want to waste liquor or my liver on a drink I've already had. The exception, however, is that I have good rye now, not just blended whiskey, which makes all the difference. I also have aromatic bitters, not Peychauds. So the drink is very different from the DIY and amateur Manhattan and a Perfect Rye Manhattan.
- 3 oz. rye (Catoctin Creek used)
- 1/2 oz. sweet vermouth (Antica Formula used)
- 1/2 oz. dry vermouth (Mancino used)
- 3 dashes Angostura bitters (Hella aromatic used)
- maraschino cherry
Combine all ingredients except maraschino cherry in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with cherry.
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