MANHATTAN

Possibly created by George Black at the Manhattan Inn in New York in the 1860s. Regarded as the first modern compund cocktail, as it added vermouth to an Old Fashioned recipe.

Rye Whiskey, two different vermouths, and bitters ABV 35.5

One 75ml serving of MANHATTAN contains 187 calories

Ours is a sweet Manhattan. For me, the most interesting. The richness of the Italian vermouth is what makes the drink. We have agonised over the right vermouth for years, but in the end blend two, add rye whiskey, and age for six weeks with Ango.

Props to Tony Conigliaro. Reading his ideas really started all of this, specifically the story about him serving an aged Manhattan to Jeffrey Morgenthaler. Those ideas about oxidisation and ageing have fascinated us ever since. This Manhattan and our Negroni are the examples of the impact of ageing that we are most proud of.

Possibly created by George Black at the Manhattan Inn in New York in the 1860s. Regarded as the first modern compund cocktail, as it added vermouth to an Old Fashioned recipe.

Rye Whiskey, two different vermouths, and bitters ABV 35.5

One 75ml serving of MANHATTAN contains 187 calories

Ours is a sweet Manhattan. For me, the most interesting. The richness of the Italian vermouth is what makes the drink. We have agonised over the right vermouth for years, but in the end blend two, add rye whiskey, and age for six weeks with Ango.

Props to Tony Conigliaro. Reading his ideas really started all of this, specifically the story about him serving an aged Manhattan to Jeffrey Morgenthaler. Those ideas about oxidisation and ageing have fascinated us ever since. This Manhattan and our Negroni are the examples of the impact of ageing that we are most proud of.

Possibly created by George Black at the Manhattan Inn in New York in the 1860s. Regarded as the first modern compund cocktail, as it added vermouth to an Old Fashioned recipe.

Rye Whiskey, two different vermouths, and bitters ABV 35.5

One 75ml serving of MANHATTAN contains 187 calories

Ours is a sweet Manhattan. For me, the most interesting. The richness of the Italian vermouth is what makes the drink. We have agonised over the right vermouth for years, but in the end blend two, add rye whiskey, and age for six weeks with Ango.

Props to Tony Conigliaro. Reading his ideas really started all of this, specifically the story about him serving an aged Manhattan to Jeffrey Morgenthaler. Those ideas about oxidisation and ageing have fascinated us ever since. This Manhattan and our Negroni are the examples of the impact of ageing that we are most proud of.

Possibly created by George Black at the Manhattan Inn in New York in the 1860s. Regarded as the first modern compund cocktail, as it added vermouth to an Old Fashioned recipe.

Rye Whiskey, two different vermouths, and bitters ABV 35.5

One 75ml serving of MANHATTAN contains 187 calories

Ours is a sweet Manhattan. For me, the most interesting. The richness of the Italian vermouth is what makes the drink. We have agonised over the right vermouth for years, but in the end blend two, add rye whiskey, and age for six weeks with Ango.

Props to Tony Conigliaro. Reading his ideas really started all of this, specifically the story about him serving an aged Manhattan to Jeffrey Morgenthaler. Those ideas about oxidisation and ageing have fascinated us ever since. This Manhattan and our Negroni are the examples of the impact of ageing that we are most proud of.

Possibly created by George Black at the Manhattan Inn in New York in the 1860s. Regarded as the first modern compund cocktail, as it added vermouth to an Old Fashioned recipe.

Rye Whiskey, two different vermouths, and bitters ABV 35.5

One 75ml serving of MANHATTAN contains 187 calories

Ours is a sweet Manhattan. For me, the most interesting. The richness of the Italian vermouth is what makes the drink. We have agonised over the right vermouth for years, but in the end blend two, add rye whiskey, and age for six weeks with Ango.

Props to Tony Conigliaro. Reading his ideas really started all of this, specifically the story about him serving an aged Manhattan to Jeffrey Morgenthaler. Those ideas about oxidisation and ageing have fascinated us ever since. This Manhattan and our Negroni are the examples of the impact of ageing that we are most proud of.