2 oz Rye
3⁄4 oz Sweet vermouth
1⁄2 oz Cynar
1⁄2 t Maraschino cherry syrup, Luxardo
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, garnish

Notes

Some might add a flamed lemon peel, but it's not original.

Cocktail summary
Posted by Dan on
Created by
Audrey Saunders Pegu Club, NYC
Year
2005
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(46 ratings)
YieldsDrink
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From other users
  • A little sweet
  • Tastes like what is is... a Manhattan with a touch of Cynar. 👍
  • Add orange bitters
  • Made w/o the syrup (I don't think it needs it). This is a good cocktail but feels a little unremarkable given the preponderance of similar stirred brown drinks.
  • Probably better with sweet vermouth
  • after dinner
  • Subbed Maraschino liqueur and some juice from bottled cherries. 1/2way through added 2 drops fig-citrus bitters which was nice. Capable Manhattan variant. — ★★★★
  • Like a manhattan on steriods. — ★★★★★
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Comments
Dan commented on 2/12/2013:

Added missing Maraschino syrup, and tweaked up attribution.


AmyJ commented on 10/07/2014:

Made using homemade figs in syrup. Definitely not cherry, but worked nicely


yarm commented on 3/29/2024:

The addition of Maraschino syrup is not the one that she gave Robert O. Simonson for his book on Modern Classics, nor have I seen it anywhere else. I think it's just a wet cherry coming from the jar. And via personal communication with Audrey, she confirmed that it was 2 cherries -- not for a mob connection of what an even number of garnishes signify but that that these new cherries in the market tasted so good that one was not enough.