Manhattan cocktail

Rye whisky was the distilled spirit in our family and among our
acquaintance when I grew up. It was a rough and ready crowd so
manhattan cocktails were not part or the milieu. I never thought
to have one because it seemed neither fish nor fowl; the
astringent rye whisky and the sweet vermouth could not work
together. Finally I decided to do one using the Savoy Cocktail Book.

2 rye whisky (Bullet 95% rye mash)
1 sweet vermouth (Dolin)
2 dash maraschino liqueur (Luxardo)
2 dash Angostura bitters

And then a miracle occurred. The rye still asserts its identity.
In addition some chemistry puts a lush coconut-like taste at the
back of the mouth, particularly on the soft palate. Those bottles
are not going to languish on the shelf. This is now a go to libation.

--
Michael Press