Dave's Manhattan Cocktail
A subtle twist for maximum impact.
By Erin Henderson
When the weather turns cool, and our collective minds drift from refreshing gins and tonic to warming whisky cocktails, my thoughts turn to the Manhattan.
But not just any Manhattan. It’s the Manhattan my dad showed me how to make when I just squeaked past the legal drinking age (possibly before, but let’s not sully this heartwarming story with legalities.)
My dad likes to add a spoonful of cherry syrup to the blend; it both sweetens and adds a richness to the fortifying drink. It’s a very good edition, and one that I now incorporate to my Manhattans, and giving credit where credit is due, I call it a Dave’s Manhattan. (My dad’s name is Dave, of course. It would be weird if his name was Steve.)
It’s been so well received by friends, when they stop by and I ask if I can pour them a drink, they’ll simply say, “I’ll take a Dave’s.”
Dave's Manhattan
Manhattan’s are classically made with either bourbon or Canadian rye, however, I like mine with smooth and fruity Irish whisky. I suppose this twist makes the cocktail officially an “Emerald,” but I’ve already strayed with tradition by using the cherry syrup, so I’m comfortable in my heretic ways.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2 oz whisky of choice
- 1 oz sweet (red) vermouth
- 2 dashes bitters (Angostura is traditional, I like cherry)
- 1 tsp cherry syrup
- Garnish: maraschino cherries
How to Make It:
- Fill a mixing glass with ice and add all ingredients except the cherry garnish.
- Stir with intention for about 10 seconds to chill the drink.
- Strain into a coup, garnish with a cherry or two, and enjoy.
