Manhattan Boulevard

Taste two cocktails in one with this creation from Joseph Bennett, bar manager at Fine & Rare in New York City. By using an ice cube made with water and Campari liqueur, the drink transforms from a Manhattan into a Boulevardier as the ice melts.

INGREDIENTS

  • 1½ oz. bourbon
  • ¾ oz. sweet vermouth
  • 2 dashes Angostura Bitters
  • Campari ice ball (recipe below)
  • Garnish: orange twist

DIRECTIONS

Stir bourbon, vermouth, and bitters with plain ice. Strain into a rocks glass over frozen Campari ice ball. Garnish with orange twist.

Campari Ice Ball
1:1 water and Campari

Combine water and Campari. Pour into ice ball molds and freeze.

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