Jen needs to get on up this blog with her Manhattan recipe immediately.
There is no real secret, it's a classic Manhattan with 2 parts RYE (bourbon's great for sours, but a perfect manhattan's heart belongs to rye) to 1 part sweet vermouth, and a few drops home-made bitters (okay, maybe that's the secret but I'm taking it to my grave) and never ruin a great drink with chemical-laden maraschinos. At the Hoof, we use dried, sour cherries that we soak in booze and cook down to a syrupy consistency. And of course there's the love. STIR until ice cold but before the drink takes on too much water and serve in a cocktail glass.
Jen, even though you're holding out on that bitters recipe, I love you for this.. thank you!
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