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Recipe: Cobbanhattan

Due to technical difficulties, the final installment of Newly Rebellious is being postponed (though hopefully not for long); in the meantime, here’s a recipe for a nifty twist on a classic, courtesy of Cobban, a kooky friend, fabulous karaoke partner and all-around excellent guy.

Cobban (whose talents include video editing, and can be seen hamming it up during a weekend home alone here – give it a watch, he’s hilarious) is very fond of Manhattans – in his words, “That sound of the ice in the shaker?  Just like the cat with the can opener, for me.”  However, like all professional drinkers and their favorite cocktails, he prefers his to be made in a particular fashion, with particular ingredients – in this case, Maker’s Mark bourbon.

Of particular note is the lower vermouth proportion; Maker’s Mark is already fairly sweet, so a traditional 2:1 ratio ends up being almost candy-like – or so the Bartender is told.  Of course, the inclusion of maraschino cherry juice seems a step in the wrong direction, there, but this isn’t her recipe.  (And, in all fairness, the results are really quite tasty.)

Cobbanhattan

3 ounces Maker’s Mark Bourbon
3/4 ounce sweet (red) vermouth
Dash of bitters
Dash of maraschino cherry juice

Put a bit of maraschino cherry juice along with a cherry in the bottom of your cocktail glass.  Shake remaining ingredients with ice and strain into glass.  Optional:  Add an orange slice for extra garnish.

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