This recipe calls for bourbon. You can also use the more historically correct rye whiskey. Regular bitters are a fine substitute for my favorite orange bitters. I garnish with lemon or orange twist to get the delicious rind oil in my drink, a cherry is terrific too. A twist is simply a piece of citrus rind, typically about an inch long. Simple syrup can sub for the Mulberry, but then you won’t have a Mulberry Manhattan! And trust me, you want one!
On the rocks: in a cocktail shaker or mixing glass filled with ice, combine the bourbon, vermouth, mulberry syrup and bitters. Stir vigorously with the bar spoon or other slim long-handled spoon for 30 seconds until mixed well; strain into an old-fashioned glass filled with ice. Squeeze the lemon or orange twist over the top of the cocktail, and garnish with the twist.
To serve up (in a cocktail coupe, no ice): same instructions as above but strain into a chilled cocktail coupe. Squeeze the lemon or orange twist over the top of the cocktail, and garnish with the twist.
Don’t use the ice from mixing the cocktail in the shaker in the serving glass; it’s spent. This ice chilled and diluted the drink, which is all that is needed from it. Toss the shaker ice out and use fresh ice for the next cocktail. You can easily double the recipe and make two cocktails at a time, one for a sister or a friend. I highly suggest this!