Watching the return of Mad Men the other night naturally got me thinking of those boozy, sophisticated drinks everyone seemed to be ordering back then, and how, nowadays, thanks to some very highly-crafted bourbons and rye whiskeys now being produced they seemed to be making a comeback.
Add to this trend the fact that mixologists today are not afraid to spread their wings and experiment with new takes on some classic cocktails. Here’s an example of both: A classic Manhattan using the exceptional Bulleit Rye and a new take on the classic that features, Cynar, the bitter, Artichoke-based digestif from Italy, and Luxardo Maraschino cherries. All ingredients are available in Green Parrot Package Goods & Spirits, right next door at 609 Whitehead St.
Bulleit Perfect Manhattan
1 Maraschino Cherry3/4 oz Bulleit Rye
1/4 oz Dry Vermouth
1/2 oz Sweet Vermouth
Dash of Stirrings Blood Orange Bitters:
In a shaker, combine Bulleit Rye, Dry Vermouth, and Sweet Vermouth. Shake and pour over an ice-filled mixing glass. Add dash of bitters and garnish with a Maraschino cherry.
“This cocktail is New York all the way. It’s the perfect expression of the neighborhood that Pegu Club’s Audrey Saunders named it for, with the American brawn of rye whiskey and the richness of Italian ingredients. Don’t be shy about using cherries with a ittle extra syrup—it dribbles into the glass and creates a port-like undertone.”-Imbibe Magazine
2 oz. rye (Saunders uses Rittenhouse 100)
1/2 oz. Cynar
3/4 oz. sweet vermouth (Saunders uses Martini & Rossi)
Tools: mixing glass, barspoon, strainer
Glass: small cocktail
Garnish: 2 Luxardo cherries, skewered
Stir ingredients with ice in a mixing tin/glass and strain into a chilled cocktail glass. Garnish.