I had the best Manhattan I have ever had last night, at this place. It was smooth without being overly sweet and had a bit of cherry taste to it. The cherry taste probably came from some juice from the brandied cherry, but I haven’t figured out how it got so smooth without being over-vermouthed (which would make it overly sweet). A friend speculated they used some Dubonnet rouge in place of regular vermouth. I couldn’t find any mention of such tricks in this article, except for the one guy who puts in shiraz with a little brown sugar.
It seems appropriate to put up a “Nighthawks At the Diner” era Tom Waits video here.