Vermouth makes a difference! There’s not just one way to make a Manhattan. Below are two examples that might surprise and delight.
Dubonnet was created by chemist/wine merchant Joseph Dubonnet in 1846 as a means of making quinine more drinkable for the soldiers battling malaria in North Africa. Dubonnet’s mix of fortified wine, a blend of herbs, spices and peels added to the medicinal quinine is a recipe that earned it legendary status in the world of sophisticated drinks.
Byrrh, pronounced “beer”, is an original 19th century recipe that combines unfermented grape juice, wine, quinquina bark from South America, and other exotic spices and botanicals that are aged in oak barrels. The flavor is ripe fruit and strawberry jam, balanced by bitter quinine and exotic spices.