Using a bold, spicy 100% rye whiskey gives this classic Manhattan extra bite. Trey Zoeller, founder and master blender of Jefferson's Bourbon creates a version of the Manhattan that calls for an extra half-ounce of whiskey since “I like my Manhattans filled to the rim,” he says.
2½ ounces Jefferson’s 10-year-old Rye
½ ounce sweet vermouth
½ ounce dry vermouth
2 dashes Angostura bitters
Lemon peel, for garnish
Shake Jefferson’s Rye, both sweet and dry vermouths and bitters in a cocktail shaker with ice. Strain into in a chilled martini glass and garnish with a lemon peel.
To read more about mixologist Trey Zoeller, click here.