The Butchertown at Prizefighter, a bar in Emeryville, California, is one of many variations on the Manhattan (whiskey, vermouth, and bitters) served up by modern mixology. Prizefighter ditches the vermouth and substitutes sherry (like vermouth, a fortified wine) and a bit of Cointreau. It’s both nuttier than the classic and, owing to the orange liqueur, a bit fruitier.
Check out our whiskey sour ingredients for a similar, simpler classic cocktail.
- 2 ounces high-proof rye whiskey
- 3/4 ounce amontillado sherry
- 1/4 ounce Cointreau
- 2 vigorous dashes orange bitters
- Lemon peel, for garnish
1Place a coupe or cocktail glass in the freezer until chilled, at least 5 minutes.
2Fill a pint glass or cocktail mixer two-thirds of the way with ice. Add the rye, sherry, Cointreau, and bitters and stir vigorously with a cocktail spoon until chilled, about 30 seconds. Remove the coupe from the freezer and strain the drink into the glass.
3Twist the lemon peel over the drink to release the oils, then drop it in.
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