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Coffee, vanilla and orange flavors bolster this Manhattan riff.
- story: Chloe Frechette
- photo: Lizzie Munro
Coffee, vanilla and orange flavors bolster this Manhattan riff.
Aromatic Ramazzotti amaro and bitter Punt e Mes contribute to this deep-hued, full-bodied spin on the Manhattan.
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
Historically made from tart-sweet pomegranate juice and sugar, grenadine is perhaps the most enduring in the category of concentrated cocktail fruit syrups popular in the late 19th century.
This rum and amaro-based recipe recalls the richness of an Old Fashioned, crossed with the anise undertones of a Sazerac.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
Coconut-washed Campari gives this riff a richer, rounder texture.
A bitters-based Tom Collins with Campari and Bénédictine.
Martin Cate of Smuggler's Cove pays tribute to the cinnamon-grapefruit pairing of Don's Mix, but forgoes the fresh grapefruit altogether in favor of grapefruit-flavored beer Stiegl-Radler.