If you’ve been flipping through our newest issue of Dishing magazine, you’ve probably come across a section that mentions all of our favorite Park City summer cocktails. Whether it be the ones we shake up at home after a long day or the ones we seek out and order from various bars and restaurants in town.
One cocktail that I’ve always been a fan of is the Manhattan. I myself being somewhat of a ‘brown liquor’ girl, a Manhattan is the perfect whiskey cocktail that tastes deep, but bright with flavor all at the same time. Yes, it makes me feel like a grown up. Sophisticated, enjoyable during any season and just a solid go-to. When you’ve mastered making them at home and venture out on the town, once you find a place that makes a truly delicious Manhattan, it is hard to not quickly become a frequent visitor. Search no further, I can tell you that Yuki Yama Sushi makes a pretty spot one one. Restaurant manager Matt Baydala says “this is the first drink I make when I make it back to my couch after a long shift at the restaurant.” and for good reason. He was nice enough to share the recipe with us. Enjoy!
Yuki Yama’s Manhattan
Ingredients
- 1 oz Double Rye Whiskey
- .5 oz hibiki (Japanese whiskey)
- 3 dashes angostura orange bitters
- .5 oz sweet vermouth
Instructions
- Place all ingredients in shaker and shake for 10 seconds
- Add orange peel and brandied Luxardo Maraschino cherries to garnish
