A couple of weeks ago Brian and I were watching a TV program about the history of distilled liquors including bourbon. And, the next thing I know, he comes home with a bottle of pricey Maker's Mark. Neither of us had any experience with bourbon but Brian's never been a big fan of rye whiskey. So we decided to revisit our beloved Manhattan recipe and substitute the bourbon. The result was a smoother but more powerful drink. We found it didn't need to be as chilled and, if we snuck in about a teaspoon of the maraschino cherry liquid, it made it extra yummy. Cheers!
2 oz. Bourbon
2 Dashes Angostura bitters
2 Tablespoons sweet vermouth
Shake over ice and garnish with lemon and a maraschino cherry.