Brandy Manhattan

Name: Brandy Manhattan
Total time: 3 min
Yield: 1
Ingredients: 1 ⅔ oz Brandy; ⅔ oz Sweet vermouth; 1 Dash Angostura Bitters; 1 Cocktail cherry - for garnish

Ingredients

1 ⅔ oz Brandy
⅔ oz Sweet vermouth
1 Dash Angostura Bitters
1 Cocktail cherry - for garnish

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Cocktail cherry.

Notes

This Manhattan variation is very popular in Wisconsin and Minnesota.

See more three ingredient cocktails.

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Brandy	?	?	?	?	?	?
Sweet vermouth	31.3	0	1.8	2.7	1.5	0.0
Angostura Bitters	?	?	?	?	?	?
Total	31.3	0	1.8	2.7	1.5	0.0

About the ingredients

Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.
Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.