Cassis Manhattan

This works with Chambord, too, to my taste.

Everything depends on which sweet vermouth you use. I favor Cocchi, which can be overpowering. Decrease the vermouth to 1/2 oz. if using Cocchi and I suggest increasing Cassis to 1/2 oz and using all four dashes of Angostura. But to each their own.

Everything depends on which sweet vermouth you use. I favor Cocchi, which can overpower subtler flavors. I like 1/2 oz. Cocchi sweet vermouth and 1/2 oz. Cassis. Use all four dashes of Angostura. But that’s just me.

It seems that some might have misread the ratios when commenting on the amount of vermouth. It’s 2oz of whiskey to 3/4oz of vermouth, which is a perfectly normal ratio. If you only read the 1oz of bourbon or rye and missed the other part then it would definitely seem too high, but these ratios are appropriate.

1/4 cassis only needed. Too overpowering of a flavor at 1/2 oz

I make something similar - (but different ) using 2oz vodka, 3/4 oz DRY vermouth , scant 1/4 oz creme de cassis , 1/4 oz Cointreau. Shake in cocktail shaker over ice. Serve in martini glass with a few frozen berries -eat berries at end. Frozen berries help keep drink cold until finished - trick learned from San Francisco bar tender many years ago.

I've taken to using Aperol to rye (or bourbon) with a couple of dashes of bitters. 2 oz to 4 oz ratio of Aperol to the rye. Sweetens the drink, and less boozy, but still has very nice bitter notes. Let ice dilute the drink before serving in chilled glasses. Luxardo cherry is a nice topper.

This is a lovely variation on a Manhattan. The spiciness of the rye comes through but you get a little hint of the cassis. Thanks for this one!