Alexis Simonidis, Theory Bar | Athens, Greece

A classic Manhattan made tall by the addition of tonic water, Alexis Simonidis’s cocktail turns the bracing, boozy drink on its head for a tall and bubbly rendition.


Yield: 1

  • 1 ounce rye, chilled (preferably Bulleit)
  • 1 ounce sweet vermouth, chilled (preferably Mancino Rosso)
  • tonic water, to top

Garnish: expressed and discarded orange zest, maraschino cherry

  1. In a highball glass with a long ice spear, add the rye and sweet vermouth.
  2. Top with tonic.
  3. Garnish with an expressed and discarded orange peel and a maraschino cherry.