This one comes from bartender Ryan Kennedy of Cook & Brown Public House in Providence, RI and will ease you right into fall. He calls this Manhattan variation the "Malt Whitman," swapping the traditional sweet vermouth for maple syrup and maraschino for cherry herring.
From Ryan Kennedy, Cook & Brown
2 1/2 oz Four Roses Yellow Label
1/2 oz Cherry Heering
2 dashes Fee Black Walnut Bitters
Bar spoon of maple syrup
Orange peel garnish
- BIC Mixing Glass
- Knob Spoon
- Julep Strainer
- Rocks glass or coupe
Combine all ingredients into a chilled BIC mixing glass, add ice and stir well. Strain and serve on the rocks or up. Cut orange peel and zest oils over the top of the drink, then use it for garnish. Enjoy!