French-inspired Manhattan - Bake from Scratch

      When my friend David Lebovitz featured a recipe for a French Manhattan in his book, Drinking French, he crafted it using Cognac and added a cherry garnish as a tribute to the classic version. In my own French-inspired take, I opt for bourbon (as I'm a fan of bourbon and its sweetness) while incorporating Cointreau and sweet vermouth to maintain a connection to France. —Brian Hart Hoffman

      Discover more coupetail recipes in Brooke Bell and Brian Hart Hoffman’s new book, Every Day Coupetails, which is available now.

      **Makes 1 serving**

      - 1½ ounces bourbon

      - 1½ ounces sweet vermouth

      - ½ ounce Cointreau or Grand Marnier

      - 1 dash orange bitters

      - ½ teaspoon vanilla bean paste

      - Garnish: Maraschino cherry, charred orange rind

      In a mixing glass, combine bourbon, vermouth, Cointreau or Grand Marnier, bitters, and vanilla bean paste. Add ice and stir until well chilled. Strain into a coupe glass. Garnish with a Maraschino cherry and orange rind, if you wish.

      Let us know how it turned out!