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Ah, the Manhattan. It’s a classic cocktail that welcomes a creative, modern twist. With so many styles of single-batch bourbons and whiskeys, the classic deserves a new hat.
This drink pays homage to the original while kicking things up with an extra-boozy recipe.
Matthew Serrano, general manager and bar chef at The Table Creekside and Philippi Creek Oyster Bar, shows you how to make one of your own.
Ingredients
1 ½ oz. Kentucky bourbon
½ oz. dark cherry sugar cane
2 oz. Haravzsthy red zinfandel
3 dashes sour cherry bitters
Jarred black cherries for garnish
Instructions
Combine all ingredients in a mixing glass with ice.
Stir well and strain into rocks glass over an ice sphere.
