Smoky ManhattanSteven Raichlen
Whiskey has a natural affinity with wood smoke—after all, it’s aged in fire-charred barrels. If you think a classic Manhattan is good, wait until you try the scotch-enhanced version.
- Yield: Serves 1 and can be multiplied as desired
- 2 ounces (4 tablespoons) rye whiskey or bourbon
- 1 ounce (2 tablespoons) red vermouth (one good brand is Dolin)
- 2 drops bitters (preferably Angostura)
- 1 to 2 teaspoons smoky Scotch whisky, like Laphroaig or Lagavulin
- Maraschino cherry
Step 1: Fill a martini glass with ice to chill it.
Step 2: Place the rye or bourbon, vermouth, and bitters in a cocktail shaker. Add 1 cup of ice to the shaker. Stir the Manhattan until the shaker cup is painfully cold, 30 seconds.
Step 3: Dump and discard the ice from the glass and strain the Manhattan into the glass. Carefully spoon the Scotch whisky on top so it floats. Garnish with the maraschino cherry and serve.