Cooking Light Contributor Cooking Light Contributor
May 21, 2015

When you’re ready to settle down with your favorite sipper, few things are better than knowing it’s already ready and waiting for you. Like our premixed Bottled Negronis featured in the June issue, the following bulk Manhattan recipe is as easy to mix up as it is to make a single cocktail. While it’s great to have an evening drink concocted and waiting for you to get home, bottling a batch of your go-to classics also makes for incredibly low-stress entertaining. Just remember to avoid bottling drinks with perishables like citrus juice and dairy—stick to strictly spirituous cocktails, and add fresh garnishes when ready to serve. —Jordan MackayBottled ManhattansPro-tip: A recycled wine or liquor bottle is the perfect vessel for storing cocktails; clean thoroughly with hot water or in the dishwasher, and let dry completely before refilling.

2     cups rye whiskey1     cup sweet (Italian) vermouth2     teaspoons Angostura bitters12    orange twists12    maraschino cherries

1. Combine first 3 ingredients in a large bowl; stir gently.

2. Funnel mixture into a clean 750-milliliter bottle, leaving an inch of headroom at top of bottle; seal with a cork or cap. Store in refrigerator or in a cool, dark place for long aging.

3. To make 1 cocktail, pour 2 ounces whiskey mixture into a pint glass filled with ice. Stir rapidly for 20 to 30 seconds. Strain into chilled cocktail glass or tumbler filled with ice. Garnish with an orange twist and a maraschino cherry.

SERVES 12 (serving size: about 2 ounces)CALORIES 128; FAT 0g; PROTEIN 0g; CARB 5g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 4mg

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