1 12 oz Rye, Sazerac
12 oz Aromatized wine, Cocchi Americano
12 oz Green Chartreuse
12 oz Triple sec
2 ds Peychaud's Bitters
Stir with ice, strain into coupe, squeeze lemon peel and drop in.
Variation on the Fontainebleu
From other users
  • Sweet top and mid notes, medicinal hint. — ☆☆
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Actually reminds me more of a

Actually reminds me more of a Bijou than a Manhattan (although it's not much like either). I made it with Bulleitt rye but the other flavors somewhat overwhelmed the rye.