Below is the recipe for Weekapaug Inn's unique take on the classic Manhattan cocktail, rhyming the flavors of rye whiskey and sweet red vermouth with the nutty profile of the Oloroso and Pedro Ximenez blended "East India Solera" Sherry of Emilio Lustau.
2 ounces Rye Whiskey
.75 ounces of Carpano Antica Rosso Vermouth
1 ounce Lustau East India Sherry
3 dashes of Fee Brothers Black Walnut Bitters
Pour all ingredients into a cocktail shaker or pint glass over ice.
STIR and then strain into a martini or manhattan-style glass. (As a general rule, brown spirits should be stirred, and clear sprits shaken.)
Garnish with a walnut (If available, a walnut soaked in Nocino – a black walnut liqueur common in Italy – is a nice touch. It's what we do at the Inn!)