Every bartender has their own riff on the standard Manhattan cocktail. Field’s version, named for the famous 1920‘s jazz player of the same name, has a velvety mouthfeel thanks to a slightly higher proportion of sweet vermouth to rye whiskey. While you can use any Maraschino or brandied cherry you happen to have on hand, Field recommends French Griottines.
1 ½ oz rye whiskey, such as Hudson Rye Whiskey
1 oz sweet vermouth, such as Carpano Antica
3 dashes Angostura bitters
1 brandied cherry, for garnish
Combine whiskey, vermouth and Angostura bitters in a mixing glass over ice. Stir for 10 times and strain into a martini glass or tumbler with fresh ice, if you wish. Garnish with a cherry.