The Southern Slope

By Rosie Schaap

The Southern Slope
Sam Kaplan for The New York Times; Food stylist: Ed Gabriels. Prop stylist: Wendy Schelah.
Rating
4(197)
Comments
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth. It’s a strong one, and it goes down easily. (The New York Times)

Featured in: Make Mine Manhattan

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Ingredients

  • 2oz. Basil Hayden’s bourbon
  • ¾oz. Punt e Mes Italian vermouth
  • ½oz. Apricot liqueur
  • 2dashes Angostura bitters
  • 1Luxardo cherry
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

109 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir over ice and strain into a rocks glass over fresh ice. Garnish: Luxardo cherry.

Ratings

4 out of 5
197 user ratings
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Comments

J Potter

Used Amaretto instead of Apricot liqueur, with a dash of Cherry Liqueur. Yumm!

Dylan from the North

Cointreau makes this even better

Lauren

Ammereto or Conitreau

Jennae

One of my favorite Manhattan variations for summer. I find there’s no good substitute for Punt e Mes in this recipe, it really makes the cocktail.

matt h.

Didn't have any apricot liqueur so I mixed a bit of apricot jam into some brandy. Yes please!

Darth Digital

Perfect! I love it.

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