This is a nice sipping drink of a dark evening, and one of my favourite uses of my first batch of damson vermouth.
Controversially, this is an equal parts 50/50 Manhattan, although clearly you can double the bourbon for the more classic recipe. I find this hits a really good balance with the damson vermouth, which isn’t as sweet as a typical Italian red vermouth. It also works well with a blended whisky, like Monkey Shoulder, in which case it would be a Damson Roy perhaps rather than a Rob Roy.
I’m using Peychaud’s Bitters rather than the more usual Angostura for that little hint of the aniseed licquorice flavour that goes well with the almondy damsons.
25ml Damson vermouth
1-2 dashes Peychaud’s Bitters
1 dash syrup from your precious jar of Maraschino cherries
- Mix in a tumbler with ice, nothing fancy needed
- Serve as it is, or in a coupe, with a Marschino cherry if possible