In this recipe, Abigail Gullo, of Loa in New Orleans, calls for Rittenhouse rye as the base and splits the vermouth portion between the sherry-based Lustau Vermut Rojo and Carpano Antica, though the typical 2:1 ratio remains intact. (Gullo typically uses La Quintinye Rouge in place of Lustau, but it can be difficult to find in certain markets). Two dashes of Angostura bitters complete the recipe, which the judges at our Manhattan blind tasting found to be pleasantly spice-forward.
- 2 ounces Rittenhouse rye
- 1/2 ounce sweet vermouth, preferably Lustau Vermut or La Quintinye Rouge
- 1/2 ounce Carpano Antica sweet vermouth
- 2 dashes of Angostura bitters
Garnish: lemon twist (discarded); maraschino cherry, preferably Maraska
- Combine all ingredients in a mixing glass with cracked ice and stir.
- Strain into a chilled Nick & Nora glass.
- Express a lemon twist from high over the surface of the drink and discard.
- Garnish with a maraschino cherry.