A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
'Point and a half' this Italian bittersweet vermouth (chinato vermouth) dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. It can be used as a substitute for rosso (Italian red) vermouths in most cases, but can also be thought of as an intersting sub for dry vermouth.
An apricot flavored brandy liqueur, similar to peach liqueur.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
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.
Stir together all ingredients over ice. Strain into a rocks glass over fresh ice and garnish with a cherry.
This is a variation on a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth. By Julie Reiner, Clover Club, Brooklyn, NYC.
NYT Book Of Cocktails
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