Martha learned a thing or two at that Whiskey class.  The first thing is what exactly Vermouth is: It's a wine infused with herbs and grain alcohol. The second thing is a biggie: you should never shake an all alcohol drink.  James Bond telling the bartender, "Shaken, not stirred." for his martini...actually had it all wrong!  When you shake a drink with all booze, the strongest flavor will overpower the whole drink and the more subtle flavors will be lost.  Stirring gently folds and mixes them together. Third lesson: if your drink is all booze add ice to the mixing glass first. If your drink has citrus in it...ice should always be added last. 

This Manhattan Recipe comes from Elayne Duke via "The Cocktails that made Whiskey Famous" class at the Astor Center in NYC.

2 oz Bulleit Rye
1 oz sweet vermouth
3-6 dashes of Fee Brother barrel aged bitters

In a mixing timber add ice, then the liquors and bitters.  Stir with a teardrop bar spoon, strain into a coupe or rocks glass and garnish with a cherry.

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