Last night’s cocktail was a Manhattan — with an addition.
The traditional Manhattan, after all, is two parts whisky, one part red vermouth. My grandfather took his with V.O., my mother’s cousin with Seagram’s 7 and Emily’s grandmother liked hers with Southern Comfort.
I prefer to stick with V.O. and when the mood hits on cold fall nights like last night, I follow a recipe from Charles Schumann whose encyclopedia of mixology, “American Bar,” has been a guidebook since my days in Canton.
Here it is:
1 1/2 oz. Canadian whisky
1/4 oz. dry vermouth (white)
1/4 oz. vermouth rosso (red)
dashes Angostura bitters