This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth. It’s a strong one, and it goes down easily. (The New York Times)
Ingredients
- 2 oz. Basil Hayden’s bourbon
- ¾ oz. Punt e Mes Italian vermouth
- ½ oz. Apricot liqueur
- 2 dashes Angostura bitters
- 1 Luxardo cherry
- Nutritional Information
Nutritional analysis per serving (2 servings)
45 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 2 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Stir over ice and strain into a rocks glass over fresh ice. Garnish: Luxardo cherry.
Dining and Cooking