The Manhattan’s less-interesting cousin. I came across this drink while flipping through David Embury’s The Fine Art of Mixing Drinks. Embury calls for a standard dry Manhattan with orange bitters and 2-3 dashes of Chartreuse, and explained that some recipes call for equal parts vermouth and Chartreuse. I split the difference, with not unpleasant results. Dry, subdued, a little spicy–a very well-mannered cocktail, with just a hint of excitement around the edges.
St. Moritz
- 2 ounces rye
- 1/2 ounce dry vermouth
- 1/4 ounce Chartreuse
- 1 dash orange bitters
Stir with ice and strain into chilled cocktail glass.
