Peychaud’s Manhattan
If you combine Sazerac Rye whiskey with Peychaud’s bitters, sweet vermouth and a cherry, you’ve got PEYCHAUD’S MANHATTAN. The Sazerac Company of New Orleans acquired the rights to Peychaud’s bitters in 1970, making this the New Orleans version of a Manhattan. It’s a cocktail classic.
REQUIREMENTS: Sazerac rye whiskey, sweet vermouth, Peychaud’s bitters, maraschino cherry
- 1.5 oz. (1 jigger) Sazerac rye whiskey
- .75 oz. (1 pony) sweet vermouth
- 2-3 dashes Peychaud’s bitters
- maraschino cherry
Combine all liquid ingredients in an ice-filled stirring glass. Stir for 30-60 seconds and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
COMMENTS: The ratio of rye whiskey to sweet vermouth is 2:1. If you prefer a slightly larger drink, use 2 ounces of rye and 1 ounce of vermouth and add 3 dashes of Peychaud’s bitters. If you don’t use Sazerac Rye, add a teaspoon of maraschino liqueur or 1/2 teaspoon of cherry juice from the maraschino jar.
ORIGIN: In 1935, Peychaud’s published a cocktail book with recipes and illustrations, where the recipe for Peychaud’s Manhattan first appeared.*
SIMILAR COCKTAILS:
Sazerac — https://keetscocktails.com/sazerac-2/
Manhattan (Classic) — https://keetscocktails.com/manhattan-classic/
Manhattan Minute — https://keetscocktails.com/manhattan-minute-2/
*from Mixing New Orleans – Cocktails & Legends, by Phillip Collier.
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