Fall in Manhattan

It's Happy Hour! In this episode Ben embraces the bitterness by discussing the intricacies of sweet vermouth while presenting the classic Manhattan. Matthew stays with the season while presenting his version of H. Ehrmann's Tender Knob. Also, throat rattling soccer highlights, beer and cider talk (?!) and advice on how not to let one bottle of a spirit ruin the whole batch. Recipes below.Manhattan2 oz Rye whiskey1 oz Sweet Vermouth2 dashes Angostura bitters2 Luxardo cherries for garnishCombine ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe glass. Garnish with cherries on a cocktail pick.Tender Knob1 1/2 oz Bourbon (Knob Creek is traditional)2 oz Hard Cider3/4 oz Agave Nectar1 pinch cinnamon1 slice apple to muddle1 slice apple for garnishIn a shaker, muddle the apple slice.Add the bourbon, apple cider, agave nectar and cinnamon to a shaker filled with ice, and shake until well-chilled.Strain into a double Old Fashioned glass filled with fresh ice. (Do not double-strain; you want some apple bits in the finished drink).Garnish with an apple slice.