Port of Manhattan
This cocktail, as many are, was born out of necessity. In the early 2000's, you could not get a decent drink in Loudoun County. I would go into bars and ask for a Manhattan, and the biggest letdown would come when the drink was served: elderly, un-refrigerated, spoiled vermouth, shaken within an inch of its life (dilution!), and served in a glass full of ice (this is NOT an iced-tea, sir!). Knowing that these bars had limitations on the quality and freshness of their vermouth, I sought to find a recipe that would give me the richness of a Carpano Antica with an inferior product. By adding the Port, we gained that richness that I was missing from a straight pour of old thin watery vermouth.
[Part of the Art of the Cocktail series, season two.]
2 oz Roundstone Rye 92
½ oz Port
½ oz cheap vermouth (which is kind of the point of this cocktail)
1 dash Angostura bitters
Stirred, never shaken, and strained up into a coupe.
Recipe by Scott Harris.