1 oz Rittenhouse Rye
1 oz Noilly Prat Dry Vermouth
1 dash Hiram Walker Anisette
1 dash Luxardo Maraschino
1 dash Angostura bitters
Shake well (30 seconds), strain into cocktail glass. — This riff on a dry Manhattan appears to be a variation of that in the Savoy Cocktail Book (1930), substituting generic rye for Canadian Club and anisette for absinthe. Jack has also adjusted the proportion of base and vermouth from 2:1 to 1:1. The combined result is slightly weaker and less expensive, but none the less interesting.
