I don’t like bourbon, so therefore I don’t drink bourbon. I do however, like to cook with liquor. So one day, not knowing the difference between Knob Creek or Maker’s Mark, I experimented on a new recipe for BBQ sauce. I thought adding some bourbon to the sauce would add that certain “something” to the flavor. As Mr. C. wasn’t around at the time to educate me on the relative merits of the two bourbons that were at my disposal, I used his Knob Creek. Well howdy, the BBQ sauce was amazing. We happened to be having our good friends Jim and Margo over for dinner that evening, and everyone commented favorably on the sauce. I explained in my own humble little way (yah right) that it was my own invention and that I thought the bourbon added just the right touch. Mr. C. got kind of a funny expression on his face, and casually asked me what bourbon and how much of said bourbon had I used? In my naivety I answered him truthfully. (Such a mistake when dealing with a spouse!)  At which point, in his most quiet and tactful manner, he requested that I purchase a less expensive bourbon for my future culinary needs. And Jim, for the first time in the 30 odd years that I had known him was actually speechless. Some guys take their bourbon just way too seriously! (OK, so this all has nothing to do with Manhattans, except that they are Mr. Cs favorite adult beverage and they contain bourbon.)

• 8-oz. Maker’s Mark (Kentucky straight bourbon)
• 4-oz. sweet vermouth
• 7 squirts Angostura Bitters
• ice
• 4 small strips lemon peel
• Maraschino cherries
• Maraschino juice

Pour bourbon, sweet vermouth, and several ice cubes in a cocktail shaker. Add bitters and shake vigorously. Rub rim of 4 cocktail glasses with lemon peel. Place a lemon strip in each glass along with equal amounts of the bourbon mixture. Discard the ice cubes. Add a Maraschino cherry or two as a beautiful and tasty garnish. If you enjoy a sweeter drink, add about a teaspoon of Maraschino juice to each cocktail.