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The Manhattan’s less-interesting cousin. I came across this drink while flipping through David Embury’s The Fine Art of Mixing Drinks. Embury calls for a standard dry Manhattan with orange bitters and 2-3 dashes of Chartreuse, and explained that some recipes call for equal parts vermouth and Chartreuse. I split the difference, with not unpleasant results. Dry, subdued, a little spicy–a very well-mannered cocktail, with just a hint of excitement around the edges.

St. Moritz

  • 2 ounces rye
  • 1/2 ounce dry vermouth
  • 1/4 ounce Chartreuse
  • 1 dash orange bitters

Stir with ice and strain into chilled cocktail glass.

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