It’s the combo of sweet and dry vermouths that makes this classic perfect. Bulleit’s unorthodox twist on the old-school Manhattan? The use of both dry and sweet vermouth, in addition to a dash of potent blood orange bitters in place of the usual Angostura. The result is a doubly aromatic, complex take on the classic.
Add the rye and both vermouths to a mixing glass and fill with ice.
Stir, and strain into a rocks glass filled with fresh ice.
Top with the bitters and garnish with a Maraschino cherry.
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