My new vogue cocktail is the Manhattan. I’m a big scotch, rye, and bourbon whisk(e)y fan, yet I’ve previously never really gotten into the Manhattan, one of the most classic whiskey cocktails. I think my trial-and-error amateur mixology yielded a few less-than-optimal results which kind of turned me off the drink. However, my interest was revived by a professional.

In Las vegas this October, while waiting on a table for dinner on a whim I decided to order a Manhattan. This was Bouchon in the Venetian, and it was a Woodford Reserve classic Manhattan. For the first time, the cocktail was not merely drinkable, but very pleasant. I have since experimented with it substantially at home, and I think I have arrived at my favorite recipe.

The Livingston Manhattan

• 2 oz rye whiskey
• 1/2 oz sweet vermouth
• 1/4 oz dry vermouth
• 1-2 dashes bitters
• 1 dash orange bitters
• twist of lime

Combine whiskey, vermouth, and bitters with ice in a shaker. Stir gently, don’t shake. Shaking mixes the fluid with air creating a froth and lots of bubbles, called “bruising” the liquor. Classic cocktails, like the martini and Manhattan, ought to be served chilled but crystal clear, so stir only. Strain the mixture into a martini glass. Rub the lime peel over the rim of the glass, twist it over the drink to release the oils, then hold the twist in a flame and drop it into the drink. Enjoy bliss.