When Adam St. Jean interviewed for the bartender position at the tapas restaurant Toro, he created this drink to complement the menu. It's a Manhattan that substitutes the sweet, raisiny Spanish sherry Pedro Ximénez for vermouth.
Plus: Ultimate Cocktail Guide
3 ounces bourbon
1/2 ounce Pedro Ximénez Sherry
2 to 3 dashes of Angostura Bitters
3 brandied cherries, skewered on a pick
How to Make It
Fill a pint glass with ice. Add the bourbon, sherry and bitters and stir well. Strain into a chilled coupe and garnish with the skewered cherries.
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