Manhattan Transfer
The Manhattan Transfer is a bitter, herbal spirit-forward cocktail made with Rye Whiskey, Dry Vermouth, Ramazzotti and Orange Bitters. It is stirred and served in a coupe glass, at about 27% ABV.
- Method
- Stirred
- Glass
- Coupe glass
- Served
- Martini
- Strength
- About 27% ABV
- Family
- Spirit-forward
- Flavour
- Bitter, herbal & floral
Ingredients
- 45mlRye Whiskey
- 30mlDry Vermouth
- 30mlRamazzotti
- 1 dashOrange Bitters
How to make it
- Add all ingredients to a mixing glass with ice and stir until well chilled.
- Strain into a chilled coupe.
- Express an orange twist over the drink and use it as the garnish.
Tip: Stir with plenty of cold, hard ice for 20 to 30 seconds. You want it chilled and silky, not cloudy.
About the Manhattan Transfer
Phil Ward created it in New York, and it appears in the Death & Co cocktail book. It is built like an Old Pal, with Ramazzotti taking the place of Campari for a rounder, cola-and-orange bitterness.
Missing something?
- No Rye Whiskey? Use Bourbon (Softer and sweeter than rye's spice)
- No Rye Whiskey? Use Jim Beam Bourbon (A bourbon: softer and sweeter than rye)
- No Dry Vermouth? Use Bianco Vermouth (Sweeter)
- No Dry Vermouth? Use Lillet Blanc (Fruitier and sweeter)
- No Ramazzotti? Use Averna (Richer and sweeter)
- No Ramazzotti? Use Amaro Nonino (Lighter and more orangey)
All swaps for Rye Whiskey, Dry Vermouth and Ramazzotti
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