by Patrick Doran
After posting about a much more non-traditional Manhattan recipe earlier in the year I wanted to give people a heads up on a more traditional recipe that I've been into lately. It's very simple and revolves around the already sweet and caramel forward Eagle Rare 10 year and the delicious Cherry Bark Bittercube Bitters. Eagle Rare is already rich and smooth with luscious vanilla and sweet nutty flavors. For this reason I dial back the sweet vermouth versus standard recipies here as there is less need to take the edge off. The Bittercube Bitters play perfectly in this cocktail enhancing the sweet cherry caramel harmony. Pro-tip - buy cherries with a stem for you cocktail as it adds to the effect.
Pour all of these ingredients into a mixing glass with ice and stir gently.
3 oz. Eagle Rare
0.5 oz. Sweet Vermouth
2 dashes (small squirts) of Bittercube Cherry Bark
Strain from the ice into a lowball glass and enjoy with a cherry for garnish.