The season has been livened up by an introduction to the Manhattan. Having traditionally favoured martinis as our cocktail of choice, it’s a natural progression. Essentially a whiskey martini, similar base principles of potability apply… booze cut with booze, best served cold. Being new to the form, we started off with the classic recipe:

3 jiggers rye whiskey

1 jigger sweet red vermouth

dash of bitters

The result is heavenly. Smooth and cool, it goes down as easily as rye and coke, and the formulation is far more respectful to the whiskey.

Addendum: We adhere to an unyielding method for chilling the mix. We’ve long resented the practice of shaking cocktails with cracked ice — the cubes melt into the liquor and dilute that sweet, sweet booze. To get the temperature down, gently shake the ingredients and place the shaker in the freezer for half an hour, right next to the frosted martini glasses. Yes, it takes more time. Keep a beer handy for company while you wait.

Addendum B: We don’t bother with the cherry. We’re open to suggestions for an alternate garnish.

It would be near impossible to sample all the many varieties of the Manhattan (and its close cousin, the Rob Roy), but that’s no reason not to try. The Manhattan is a worthy tonic if you’re looking to boost your alcohol regimen for the holidays.