It is not the ‘classic’ version of the drink, but many people drink the version of the Manhattan that uses bourbon (here, I’ve used Bulleit, 90˚ proof) as the base spirit. To my my mind, this suits the sweet Manhattan recipe better – using only red vermouth (Martini Rosso) – as the dryness of the white version jars with the flavours of the bourbon. I don’t think it makes the drink undrinkable, though, so it would be worth experimenting to see what suits your tastes better.
Proportions (using a jigger/pony measure):
1 jigger of bourbon
1 pony of sweet vermouth
4 drops bitters.
Glass: Small, or 3oz, Martini glass.
Shake until ice cold & strain into the glass. Garnish with a cocktail cherry.
2 thoughts on “Manhattan: Bourbon”