Algonquin
Rye, dry vermouth and pineapple combine grain spice, wine herbs and fruit; the stirred reference deliberately limits pineapple foam.
Rye whiskey
Brooklyn
Rye, sweet vermouth, Amer Picon and maraschino create this source’s version, which differs from dry-vermouth interpretations.
De La Louisiane
Rye, vermouth and Bénédictine share the volume, with absinthe and Peychaud’s providing a pronounced aromatic finish.
Little Italy
Rye and sweet vermouth meet Cynar, producing a darker, more bitter herbal direction than a straightforward Manhattan.
Manhattan
Rye and sweet vermouth combine grain spice, wine richness and botanical seasoning in a short, chilled serve.
Monte Carlo
Rye and Bénédictine form a compact herbal-sweet duo, with aromatic bitters providing seasoning.
New York Sour
A whiskey sour gains a red-wine float, adding fruit and potentially tannic texture to the evolving finish.
Red Hook
Rye, maraschino and Punt e Mes create a concentrated cherry-kernel and bitter-wine variation on a Manhattan structure.
Remember The Maine
Rye, vermouth and cherry liqueur meet an absinthe rinse; the rinse affects aroma without its full poured volume remaining.
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Vieux Carré
Rye and Cognac share equal billing with vermouth, while Bénédictine and Peychaud’s add herbal and spice accents.