Here’s a variation on that rock-solid classic, the Manhattan, a perfect cold-weather quaff if ever there was one.
I’ve said many times in this space that I love the classics from the golden age of drinking and I generally don’t like to mess with them. But sometimes a traditional Manhattan, with all that sweet vermouth, is just a little too sweet, and many of my drinking friends and I prefer something a bit drier.
Enter Byrrh Quinquina. This oddly named aperitif is a French concoction from the 19th century (like so many classic aperitifs) and it contains hints of quinine. It had been absent from the American market for many years until recently, and we welcome it back!
That’s really all you need to know except that it’s sort of vermouth-like, but not as sweet. So the cocktail is drier than the traditional recipe, but it still tastes like a Manhattan.
So if you like it stout, but not too sweet, try this beauty. My gift to you.
David's Manhattan Plus
Two parts rye (NOT bourbon, too sweet)
One part Byrrh Quinquina (Midtown has it. Frugal's, too.)
One dash bitters. (I’ve been using Dale DeGroff’s pimento bitters because they add a spicy kick, but the choice is yours. Try all sorts.)
Shake over ice and strain into a rocks glass with fresh ice. A stem-on brandied cherry is nice, but not necessary.