MANHATTAN COCKTAIL. (No. 2.)

1 Dash Angostura Bitters.
2/3 Canadian Club Whisky. (1 1/2 oz Pikesville Rye Whiskey. Sorry Canadians.)
1/3 Ballor Italian Vermouth. (3/4 oz Carpano Antica Vermouth)

Shake (I stirred) well, strain into cocktail glass, with cherry. (Uh, oops. And damn I have some really good cherries!).

(Named after the island on which New York City Stands.)

Anyway, this, to me, is pretty much the quintessential Manhattan.

2/3 Rye Whiskey, 1/3 Italian Vermouth, with a dash of bitters. If I had to pick one cocktail that I was gonna be stuck with for the rest of my life, this would be it.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.