Herb-Infused Rye Manhattan with Cherry Bark Bitters

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refined rye Manhattan elevated with an herbal twist and deep cherry bark bitters for complexity. This recipe, ready in about 7 minutes, brings together rye whiskey, sweet vermouth, cherry bark bitters for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 195 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 7 min Serves 1 Cocktails cuisine 195 cal/serving
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Ingredients

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Instructions

  1. Step 1: Fill a mixing glass with large ice cubes to chill properly.
  2. Step 2: Pour 2 oz rye whiskey, 1 oz sweet vermouth, and 3 dashes of cherry bark bitters into the mixing glass.
  3. Step 3: Stir gently with a bar spoon for 30 seconds until the mixture is well chilled and slightly diluted.
  4. Step 4: Lightly smack the fresh rosemary sprig to release oils and add it to the mixing glass for 10 seconds to infuse aroma.
  5. Step 5: Strain the cocktail through a julep strainer into a chilled coupe glass.
  6. Step 6: Garnish by skewering one luxardo cherry on a cocktail pick and resting it across the rim, then float the rosemary sprig on top for aromatic impact.

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