MANHATTAN

2 ounces rye

1 ounce sweet vermouth

3 dashes aromatic bitters

Pour the rye, sweet vermouth and aromatic bitters into a cocktail shaker filled with ice. Stir until desired temperature and dilution is reached. Strain into an Old-fashioned glass filled with large ice cubes. Garnish with a macerated maraschino cherry (see tips sidebar).

Makes 1 cocktail.

Charles Joly said the Manhattan was the first drink he put on the cocktail menu at The Drawing Room. He uses Templeton rye and Noilly Pratt sweet vermouth. Serve over ice in an Old-fashioned glass as Joly does if you are able to use larger pieces of ice than normal ice cubes. If not, use regular ice cubes in mixing the drink and then pour straight up into a chilled cocktail glass.