Manhattan

Seattle’s Myles Burroughs, seasoned bartender and owner of Bevy Co., gives his take on this classic including his scientific approach to stirring. “A properly stirred Manhattan is colder than the ice inside the glass,” Burroughs says. His rule of thumb is about 75 rotations or 45 seconds. Burroughs’ recipe for this favorite whiskey cocktail is below.

Manhattan

2 oz rye whiskey (or Westland American Oak whiskey) 1 oz sweet vermouth1 dash aromatic bittersbrandied cherry and/or orange twist, for garnish

Into tall glass or Mason jar, add whiskey, vermouth and bitters, then fill with ice; stir vigorously 30 to 45 seconds or until very cold. Strain into chilled coupe or saucer-style Champagne glass. Garnish with brandied cherry and/or orange twist.