Jocelyn Morin’s Manhattan

Jocelyn Morin | Knoxville, Tennessee

At Tern Club, a tropical bar in Knoxville, Tennessee, Jocelyn Morin uses “Herbstura” (equal parts Herbsaint and Angostura bitters) in tiki classics like the Zombie. At home, she finds the ingredient useful to add a quick hit of herbaceousness to simple drinks like a Manhattan.

Ingredients

Serving: 1

  • 2 ounces rye, preferably Rittenhouse
  • 2 ounces rye, preferably Rittenhouse
  • 1 ounce sweet vermouth, preferably Dolin Rouge
  • 1 ounce sweet vermouth, preferably Dolin Rouge
  • 2 to 3 dashes Herbstura (1:1, Herbsaint liqueur to Angostura bitters)
  • 2 to 3 dashes Herbstura (1:1, Herbsaint liqueur to Angostura bitters)

Directions
  1. Combine all ingredients in a mixing glass with ice and stir.
  2. Strain into a chilled coupe.

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