A classic Manhattan made tall by the addition of tonic water, Alexis Simonidis’s cocktail turns the bracing, boozy drink on its head for a tall and bubbly rendition.
- 1 ounce rye, chilled (preferably Bulleit)
- 1 ounce sweet vermouth, chilled (preferably Mancino Rosso)
- tonic water, to top
Garnish: expressed and discarded orange zest, maraschino cherry
- In a highball glass with a long ice spear, add the rye and sweet vermouth.
- Top with tonic.
- Garnish with an expressed and discarded orange peel and a maraschino cherry.