Golden ManhattanI call it "Golden" in light of the ratio used: a+b:a::a:b, that is, 2 parts whiskey to 1 part vermouth, and 2 parts dry vermouth to 1 part sweet. I like my Manhattans a bit on the drier side, and up until two days ago, I used a dash of Angostura and a dash of orange bitters. Now, however, since I got my Bittermens, I've been putting in two dashes of the Xocolatl Mole, as the cocoa and spice notes really add a nice warmth and depth to the drink. If you have them on hand, I can't sing their praises highly enough, and they're not even paying me. But if you don't have the Bittermens on hand, a dash each of Angostura and orange more than do the job. This is really my go-to drink, if I can't figure out what I feel like having. It's incredibly satisfying and nuanced. I highly recommend you sit down for a quiet evening and figure out how you like your Manhattan...it's a fantastic drink.
3 parts whiskey (rye or bourbon)
1 part dry vermouth
1/2 part sweet vermouth
2 dashes bitters
stir all with ice, strain into a chilled cocktail glass with a maraschino cherry in the bottom.
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