Man in Hat
“This is our rendition of a perfect fall Manhattan,” says Rachael Petach, founder of C. Cassis, a Rhinebeck, New York, maker of black currant liqueur. “It’s a little lighter and brighter with a whisper of complex botanicals that nod to the cozy season without feeling too indoor bound. Something to sip just as the season starts to change and you begin to reach for sweaters.”
Ingredients
- 1.5 ounces C. Cassis black currant liqueur
- 1.25 ounces rye whiskey (we love Arrowood)
- .25 ounce dry vermouth
- .25 ounce génépy or Chartreuse
- 1 teaspoon brandied currant juice or Luxardo sour cherry syrup
- Garnish: Brandied currants or orange peel
Instructions
- Combine, stir, and strain into a chilled coupe glass.
Notes
Photograph by Cole Wilson.
