The first of our many culinary experiments from a weekend in North Carolina beach house. First up: A taste test of different relative quantities of Chambord (or in our case, sham-bord) to whisky to vermouth resulted in our preferred blend for what is apparently known as a French Manhattan, or a Chambord Manhattan.
Fill a cocktail shaker with ice. Add 2oz bourbon; 1/2 oz Chambord or similar raspberry liqueur; 1/2 oz vermouth; dash Angostura bitters.
Shake, strain, and garnish with two fresh raspberries, if you have them, or a maraschino cherry, if not.
I do believe I’ve just made myself thirsty.