From Tokyo to Manhattan
FROM TOKYO TO MANHATTAN MAKES 1 COCKTAIL
The happy occurrence of Tokyo mixologists transplanted to Manhattan (and, along the way, intoxicating us with their cocktails) inspired this cocktail. Both of these cocktail hubs converge in this twist on a classic. Traditionally a Manhattan is made with American whiskey and served in a short glass, but my cocktail is made with a Japanese single-malt whiskey and is served in a martini glass for added merriment.
2 ounces (¼ cup) Japanese whiskey (preferably a single-malt, such as Suntory Yamazaki)
1 ounce (2 tablespoons) sweet vermouth
2 to 3 dashes Angostura bitters
1 Luxardo maraschino cherry
Fill a cocktail shaker halfway with ice, add the whiskey, vermouth, and bitters, and shake to combine. Strain the cocktail into a martini glass, and top with the maraschino cherry.
Note: This drink takes on an opulent note with the addition of the Luxardo maraschino cherry, an imported Italian cherry candied with marasca syrup.