A Manhattan dressed for a celebration: spicy rye and rich sweet vermouth, sharpened with Angostura and orange bitters and stirred ice-cold into a coupe, then crowned with a float of Champagne. The bubbles lift the spirit-forward backbone with a dry, effervescent edge, so each sip opens bright and prickling before settling into deep, warming whiskey, with a cherry waiting at the bottom.
Garnish: Maraschino Cherry
Stirred · Coupe · Up
add
Combine rye whiskey, sweet vermouth, Angostura bitters, and orange bitters in a mixing glass with ice.
stir
Stir until well chilled, about 20 seconds.
strain
Strain into a chilled coupe glass.
top
Float chilled Champagne over the top.
garnish
Garnish with a maraschino cherry.
The drink bears the name of William "Cocktail Bill" Boothby (1862–1930), the San Francisco bartender credited with mixing it around the turn of the twentieth century behind the Pied Piper Bar inside the Palace Hotel. No recipe for it was printed in his lifetime — it first appeared in 1934, four years after his death, in his book World Drinks and How to Mix Them. The Pied Piper still serves its namesake drink today.