Project Manhattan (Duck and Cover Edition)

Ryan Chetiyawardana | London

The name is a tongue-in-cheek reference to the “nuking” methodology in this update of the boozy classic. Microwaving lends itself best to batched cocktails with softer flavor profiles; here, Ryan Chetiyawardana selected Westward Whiskey for its bold “cacao, red berry, herbal and piney notes.” Applejack, a blend of vermouths and blackcurrant cordial “lift the sides of the drink, while still allowing the whiskey to shine.”



  • 13 1/2 ounces whiskey, preferably Westward  
  • 8 1/2 ounces apple brandy, preferably Laird’s Straight Apple Brandy Bottled in Bond
  • 10 ounces sweet vermouth, preferably Cocchi di Torino
  • 10 ounces sweet vermouth, preferably Martini Rosso
  • 1 3/4 ounces blackcurrant liqueur
  • 16 dashes Angostura bitters
  • 9 dashes Peychaud bitters

Garnish: Luxardo or Amarena cherry

  1. Combine all ingredients in a vacuum-sealable, microwave-proof bag and microwave for 3 minutes on high power. Allow to cool, then strain and bottle.
  2. To serve, add 2 1/3 ounces in a mixing glass over ice, and stir until chilled.
  3. Strain into a chilled cocktail glass.
  4. Garnish with Luxardo or Amarena cherry.
Editor's Note

Ryan Chetiyawardana notes that a tempered glass bowl covered with a plate will work in place of a sealable bag.

Tagged: Manhattan, microwave