Bedford

Del Pedro, head bartender at Grange Hall, the late, lamented cocktail haven in New York’s West Village, came up with this forthright and inspiring take on the Manhattan. Note the (unplanned) family resemblance to the Weeski—different whiskey, different French aperitif (Dubonnet is red, bitter, and butch enough to stand up to rye), same accents.

2 ounces straight rye whiskey
2/3 ounce red Dubonnet
1 teaspoon Cointreau
2 dashes orange bitters
To finish: orange peel

Stir and strain into a chilled cocktail glass; twist orange peel over the top.

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