Making the Millionaire’s Manhattan with Brian Lorusso

The Lowdown

The best Manhattan is one that places its bourbon on a pedestal, the kind of libation that allows all its bittering agents to complement, even praise, its liquor. Brian Lorusso, the man behind Dogwood Southern Table and Bar, knows this. Brian’s not-actually-for-sale Millionaire’s Manhattan is about as pure as it gets. For his personal prized stash of aged Old Rip Van Winkle, something like flavor-filled Cocchi Barolo Chinato is the perfect lively congregation of quinine bark, rhubarb root, juniper, and a heaping of other herbs and spices. Oh, and the bottle of Old Rip Van Winkle used in this Manhattan is not only aged 10 years—it was nearly a decade-old when he bought it. Out of respect for Brian Lorusso’s privacy and to protect y’all from dirty covetous thoughts, we opted to leave the 1500-dollar bottle out of the photo. 

The Ingredients

2 oz Old Rip Van Winkle Handmade Bourbon, Aged 10 Years
1 oz Cocchi Barolo Chinato

The Method

Combine bourbon and Cocchi in mixing glass with ice
Pour into rocks glass over oversized ice cube
Garnish with brandied cherries