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.
- Yields: 1 cocktail
- Difficulty: Easy
- Total: 5 mins
- Active: 5 mins
- 2 ounces high-proof rye whiskey
- 3/4 ounce amontillado sherry
- 1/4 ounce Cointreau
- 2 vigorous dashes orange bitters
- Lemon peel, for garnish
- Place a coupe or cocktail glass in the freezer until chilled, at least 5 minutes.
- Fill 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.
- Twist the lemon peel over the drink to release the oils, then drop it in.