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.

INGREDIENTS

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

DIRECTIONS

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.

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