THE DARKER SIDE OF THE MANHATTAN
You won't need a bartender to enjoy the SoChatti take on this classic drink. Add a drizzle of SoChatti to this drink recipe that will make any mixologist envious.
3 maraschino cherries, to garnish
1 ounce SoChatti
2 ounces bourbon
3 dashes Angostura bitters
½ ounce sweet vermouth
Step 1. Stake the cherries onto a garnish spear. Drizzle half of the SoChatti over the cherries to coat them in a light layer.
Step 2. Combine the rye/bourbon, bitters and remaining half ounce SoChatti in a shaker tin and stir briskly until the SoChatti is completely emulsified.
Step 3. Fill the shaker tin halfway full with crushed ice, and then add the vermouth. Stir all ingredients again until the shaker tin develops a fine layer of frost on the outside wall.
Step 4. Double strain the ingredients of your shaker tin into a chilled cocktail glass. (I use a Hawthorne strainer on the opening of the shaker tin and pour the cocktail through a fine-mesh strainer directly above the cocktail glass.)
Step 5. Garnish the cocktail with the cherry spear and serve chilled.
*Pro tip: Hold the speared cherries above your chilled glass while you coat them with the SoChatti. Allow the excess SoChatti to drip off the cherries and onto the sides of the glass. It will harden and create an interesting design for guests to admire.