Peychaud’s Manhattan
If you combine Sazerac Rye whiskey with Peychaud’s bitters, add sweet vermouth and a cherry, you’ve got PEYCHAUD’S MANHATTAN. It just so happens that the Sazerac Company of New Orleans acquired the rights to Peychaud’s bitters in 1970, and so this is 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 30-60 seconds and strain into a chilled cocktail glass. Top with a maraschino cherry.
COMMENTS: The ratio of rye whiskey to sweet vermouth is 2:1. If you prefer a slightly larger drink, pour 2 ounces rye and 1 ounce vermouth, 3 dashes of Peychaud’s bitters. If you don’t use Sazerac Rye, add a teaspoon of maraschino liqueur or a 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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