The classic Manhattan combination of rye, vermouth, and bitters is a fine go-to for any home bar. But according to Chuck Cerankosky, co-owner and manager of the bar & cocktail programs at Good Luck and Cure in Rochester, N.Y., a little creativity in those base ingredients can give you a deliciously varied repertoire.
By upping your bar’s ante with a few liqueurs and vermouths, your ability to make out-of-the-ordinary classic and new classic cocktails increases exponentially. A bottle of Campari here, one of Fernet Branca or Chartreuse there — all of a sudden you’re handing out Boulevardiers and Greenpoints like some kind of learned mixologist. Or at least, that’s what your friends will think.
Along those same lines, a few variations on the classic Manhattan recipe will give you something excitingly new, like this take called The Goat Hill — served in both of Chuck’s spots.
- 1 oz. Catoctin Creek Roundstone Rye
- 1 oz. Monkey Shoulder Blended Malt Scotch
- ½ oz. Carpano Antica Sweet Vermouth
- ¾ oz. Cardamaro
- 3 dashes The Bitter Truth Lemon Bitters
- Combine all the ingredients with ice in a mixing glass.
- Stir it all up for at least 30 seconds.
- Strain into an Old Fashioned glass with ice.
- Garnish with twist of lemon, and enjoy.