Classic Manhattan

The exact origin of the Manhattan, as with many cocktails, is uncertain. Altier’s version is adapted from the legendary Harry Johnson’s Bartender's Manual, first published in 1900. The book is beloved by bartenders for its focus on the craft and service of bartending, in addition to its basic recipes. Johnson's Manhattan is brightened by the addition of orange liqueur; it works just as well with orange bitters.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

• Ice
• 2 ounces rye whiskey
• 2 ounces Italian vermouth
• 2 dashes Curaçao
• 2 dashes Angostura bitters
• Orange peel

DIRECTIONS

 Fill a mixing glass or cocktail shaker with ice. Add the rye, vermouth, Curaçao and bitters. Stir, then strain the rye mixture into a chilled cocktail glass and finish by twisting an orange peel over the drink to express the oils. Discard the peel and serve.

Modern Manhattan

Consider this an extremist’s Manhattan. Using strongly flavored components like chocolate mole bitters and cask-strength whiskey, the cocktail seems like it might teeter out of balance, but magically, it does not. Instead, the heavy-hitting ingredients come together for a bold and delicious take on the classic.

SKILL LEVEL Intermediate

YIELD 1 cocktail (and 2 cups cured cherries)

INGREDIENTS

Cured cherries

• 1 cup bourbon
• 1 ounce Luxardo Maraschino liqueur
• ¾ cup packed dark brown sugar
• 2 cups whole fresh cherries, pitted

Cocktail

• Ice
• 2 ounces high-proof rye whiskey (such as Rittenhouse bonded)
• 1 ounce Carpano Antica Formula Vermouth
• 1 barspoon Oloroso sherry
• 6 drops Bittermens Xocolatl Mole Bitters
• 1 cured cherry (or a maraschino cherry)

DIRECTIONS

1. Make the cured cherries: In a saucepan set over medium heat, combine the bourbon, Maraschino liqueur and brown sugar. Cook until the sugar dissolves, stirring occasionally, then add the cherries. Cool to room temperature and transfer to an airtight container. Refrigerate for at least 2 hours and up to 4 weeks (the cherries get stronger over time).

2. Make the cocktail: Fill a mixing glass or cocktail shaker with ice. Add the whiskey, vermouth, sherry and bitters. Stir well to chill, then strain into a chilled cocktail glass. Garnish with the cured cherry and serve.

Big Apple

Playing on another hallmark of the drink’s namesake, Altier steers the Manhattan toward the apple orchard. A gelatin-enriched garnish beautifully bridges the classic and the contemporary.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

• “Apple” cherries
• 2 ounces apple juice
• 2 ounces Pommeau de Normandie
• 2 ounces Carpano Antica Formula Vermouth
• 2 ounces fresh lemon juice
• 2 dashes Luxardo Maraschino liqueur
• 4 sheets bloomed gelatin (leaf gelatin softened in cold water for 5 time)
• Canola oil
• Cocktail
• Ice
• 1½ ounces high-proof rye whiskey (such as Rittenhouse bonded)
• ½ ounce high-proof apple brandy (such as Laird's bonded)
• 1 ounce Carpano Antica Formula Vermouth
• 1 dash The Bitter Truth Jerry Thomas' Own Decanter Bitters
• 2 dashes Bar Keep Baked Apple bitters
• 1 “apple” cherry

DIRECTIONS

1. Make the “apple” cherries: In a saucepan set over medium heat, combine the apple juice, Pommeau de Normandie, vermouth, lemon juice, Maraschino liqueur and softened gelatin until the gelatin is dissolved, about 1 minute.Pour the mixture into a squeeze bottle and cut the tip low enough that a large, cherry-size drop emerges when the bottle is squeezed. Refrigerate until the texture of the mixture thickens, about 1 hour.

2. Fill a shallow container with canola oil and put it in the freezer until the oil is almost frozen, about 1 hour. Remove the oil from the freezer and squeeze cherry-size drops of the cold apple syrup into the oil solution. Strain the apple cherries through a fine-mesh sieve (save the oil for another use) and rinse under cold water. Transfer to a shallow bowl and refrigerate until needed.

3. Make the cocktail: Fill a mixing glass or cocktail shaker with ice. Add the whiskey, apple brandy, vermouth and the bitters. Stir well, then strain into a chilled cocktail glass. Garnish with the apple cherry and serve.