My Special Bourbon Manhattan Recipe

Share on facebook
Share on google
Share on twitter
Share on linkedin

I wanted to share my all time favorite drink recipe as my first post to my new blog.

I consider myself a bit of a bourbon connoisseur, a lover of good bourbon; and most of the time I drink my bourbon straight with just an ice cube or two. Once in a great while I will have a mixed drink, not often, but when I do, my favorite is the Manhattan and I have a very special recipe for the best Manhattan you will ever have.

My wife and I entertain often, we have our regulars that are at every party we throw, and the most requested drink at these events is my special Manhattan, everyone loves this drink.

I only use Basil Hayden’s Dark Rye, Antica Formula Vermouth, Luxardo Liquor, Luxardo Maraschino Cherries and Angostura Bitters in my recipe. I have made this with Bullet Rye with good results but the Basil Hayden’s is by far the voted best.

So, without further ado… Here’s the recipe:

In a tall mixing glass combine…

2 ounces Basil Hayden’s Dark Rye Whiskey.   

1 Ounce Antica Vermouth.

2 drops of Angostura Bitters.

2 teaspoons Luxardo Maraschino Cherry Juice, right from the jar of cherries.

Stir gently until the heavy cherry juice is dissolved.

Pour into your favorite 8 to 10 oz tumbler full of ice.

Now for the secrete sauce; Holding my mixing spoon bottom side up over the glass, I pour 1 tablespoon of Luxardo liquor over the spoon to lay it on the top of the drink.

Garnish with 2 speared Luxardo Maraschino Cherries.

Enjoy!

For most of our parties I will mix up a batch beforehand to cut down on the serving time, my friends hate it when they have to wait if I make one drink at a time. I mix the bourbon, vermouth, Bitters and cherry juice, in the proper amounts, in a larger picture, stir it all together to incorporate all the ingredients, then just do the liquor pour-over and the cherry garnish as I pour each individual drink.

I look forward to any comments on what your opinion is of this wonderful Manhattan.