How to Make the Bounty Hunter Manhattan Cocktail

Wouldn’t it be great if you could make a cocktail just like the top mixologists in New York and San Francisco? Well, you can. With the right ingredients and a few simple instructions, you will create classic cocktails from the comforts of your kitchen. Here’s our recipe for The Manhattan, featuring some famous bartender “secrets” along with all the ingredients you’ll need to become a Manhattan master. THE BOUNTY HUNTER MANHATTAN 2 ½ oz Michter’s Small Batch Rye Whiskey ¾ oz Carpano Antica Formula Sweet Vermouth 1 dash Luxardo Maraschino Cherry Liqueur 2 Luxardo Maraschino Cherries with syrup
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4 Responses to “How to Make the Bounty Hunter Manhattan Cocktail”

  • WhiskyAce1:

    Excellent and check my video on the shortage of Rye and a manhattan cocktail -Nova Scotia style at Whisky ace.

  • BountyHunterWine:

    You’ve made a great point. It brings up a long going philosophical debate between shaken versus stirred. Yes, a stirred Manhattan has a much beter presentation, however will not keep it’s temperature to the last few sips when served up. We feel the temperature of the drink should have a chill all the way to the last sip, therefore shaken is the only way to go for us. As always we firmly support making cocktails the way you like to drink them, to each their own. Cheers.

  • mahlhorn:

    A great drink, until you shook it! Then it got all cloudy and got foam on top. The wonderful thing about the Manhattan is the jewel-like presentation – crystal clarity in the glass. But, I do enjoy putting the Maraschino liqueur in a Manhattan.

  • TheZenlunatic:

    Looks amazing

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