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Moo’s Manhattan


2.5 oz
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
1 oz
A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
3 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
1 peel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
1
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.

Add all except cherry and peels to a mixing glass. Stir with ice for 30 seconds. Add an extra dash of bitters to a chilled coupe. Twist the lemon and orange peels over the coupe. Rub the peels inside the coupe, then discard. Add 1 cherry. Strain the liquid into the prep’d glass. #stir #straight


Adapted from David Moo.


Herbal
Strong
NYT Book Of Cocktails
avg. 3.8 (25)
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