the manhatta

2 oz New York Distilling Ragtime Rye (Templeton)
3/4 oz Punt e Mes
1/4 oz Lustau East India Solera Sherry
2 dash Jerry Thomas Decanter Bitters

Stir with ice, strain into a cocktail glass, and garnish with a cherry and orange oil from a twist.Two Fridays ago, I unearthed an online recipe flashcard set for Danny Meyer's restaurant in Manhattan's financial district called Manhatta that opened in 2018. The drink that I started with was The Manhatta as the seasonal Manhattan variation that was put on the menu in Spring of 2019. For the vermouth element, it was a combination of Punt e Mes with Lustau's East India Solera Sherry which I have enjoyed before in Blossom Bar's Tito Puente and Death & Co.'s Night Owl. Once stirred and strained, the Manhatta showcased an orange and raisiny grape bouquet. Next, grape with a hint of creaminess on the sip flowed into rye, bitter herbal, oxidized sherry, allspice, and clove flavors on the swallow.