Harry’s Manhattan
This Manhattan variant is inspired by Harry Johnson’s Manhattan from the 1900 edition of his book. The original features the addition of Curaçao or absinthe, so I plugged crème de cacao into that slot, which gives the cocktail a luscious texture. I’ve stuck with Johnson’s choice of garnish, a simple expressed lemon twist, which plays off the deep base notes of the chocolate and quinquina.
INGREDIENTS
1¾ oz. rye whiskey
1 oz. quinquina wine (Rouge)
¼ oz. crème de cacao
2 dashes bitters, preferably Bogart’s
Lemon twist, for garnish
ABV LEVEL
Combine all in a mixing glass and fill three- quarters full with ice. Stir for 20 seconds. Strain into a Nick and Nora glass or coupe. Garnish with a lemon twist, expressing oils onto the surface of the drink; garnish with lemon twist or discard, depending on your preference.
