Manhattan with Orange-Infused Vermouth

Infusing the red vermouth with orange peel adds a zesty element while the addition of rum helps stabilize it to last up to 2 months refrigerated. Spiked Cherries are so DIY… just try not to eat them all before your cocktail party.

Manhattan with Orange-Infused Red Vermouth

2 oz. bourbon or rye whiskey
1 oz. Orange-Infused Red Vermouth (recipe follows)
Dash Peychauds bitters
3 Spiked Cherries for garnish (recipe follows)

Combine bourbon, vermouth and bitters in a mixing glass. Fill three-quarters full with ice. Stir with bar spoon until well-chilled. Strain into champagne coupe or martini glass. Garnish with cherries arranged on a cocktail pick.

1 serving

Orange-Infused Red Vermouth

8 oz. sweet red vermouth
3 (1-inch) strips orange peel (avoid bitter white pith below peel)
1 oz. dark rum

Combine ingredients in medium glass jar. Cover and refrigerate 2 days before serving. (Store, covered, in refrigerator for up to 2 months.)

Makes 9 oz.

Spiked Cherries

1/2 cup dried sweet cherries
3 oz. red vermouth
1/2 oz. bourbon or rye whisky
1/4 cup sugar
2 oz. hot water

Combine cherries, vermouth, whisky and sugar in small bowl. Stir in hot water. Cover; let stand at room temperature 12 hours before serving. (Store, covered, in refrigerator for up to 2 months.)

Makes 1 cup