Apparently — and maybe this was obvious to everyone else? — there is a whole world of Manhattans beyond the standard rye/bourbon version.

I said last week I would start prioritizing liquors I haven’t tried yet and that means port and brandy. (Also marsala, but I think I may use it for dinner instead of a drink?)

I found a recipe for port I liked — watch this space — but the description talked about it being great for winter and, given it’s 18C today, that just felt very wrong. Not that a Manhattan is a particularly summery drink, but it does feel more timeless.

This cocktail is simple to put together, has very few ingredients and is just what the doctor ordered as I have just taught my last class for the semester. Easy, boozy, with a little cherry snack.

And yes, I can see this becoming a regular rotation member.

Brandy Manhattan

• 2 ounces brandy
• 1 ounce sweet red vermouth
• 3 dashes Angostura bitters
• Luxardo or equivalent cherries and lemon peel to garnish

To a cocktail mixing glass (or I used my shaker vessel), add a handful of ice and top with brandy, vermouth and bitters. Stir until well chilled, about 30 seconds. Strain into coupe glass and garnish with cherries and lemon peel.