Recipe

• 1oz rum (R.L. Seale 10)
• 1oz bourbon (Henry McKenna 10)
• .5oz sweet vermouth (Carpano Antica)
• 1 barspoon Pedro Ximenez sherry (Alvear)
• 3 dashes Angostura bitters

Stir all ingredients with ice, then strain into glass. Express the oils from an orange peel over top, and garnish with the peel and a brandied cherry.

About

This drink has all the Manhattan feels, rich and spirit-driven though a bit drier, with so many familiar flavors all working together quite harmoniously. Inspired by the Manhattan template, I split the base between rum and bourbon (in place of the traditional rye), and split the vermouth component between sweet vermouth and a bit of the ultra-sweet Pedro Ximenez sherry. Deliciously satisfying.