Buttery Manhattan

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  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 1 drink
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2 ounces Butter-Infused Bourbon, recipe follows

2 ounces sweet vermouth 

Dash spiced cherry or regular bitters, such as Angostura 

1 strip orange zest 

1 regular or Italian maraschino cherry, such as Luxardo cherries 

Butter-Infused Bourbon and Bourbon-Infused Butter:

One 750-milliliter bottle good-quality bourbon

2 sticks (16 tablespoons) unsalted butter


  1. Combine the Butter-Infused Bourbon, vermouth and bitters in a cocktail shaker filled with ice. Stir for 30 seconds and strain into a chilled glass. The cocktail can be serve straight up or on the rocks. Garnish with the orange zest and cherry.

Butter-Infused Bourbon and Bourbon-Infused Butter:

Yield: about 3 cups of bourbon and 12 tablespoons butter
  1. Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.