It's hard to believe Cass Corridor's buzzy destination restaurant Selden Standard arrived on the scene on nearly a year ago. Chef Andy Hollyday brings consistency without pretension to the kitchen at Selden, but the bar proves equally accessible. "We have a few cocktails on our menu but we encourage people to do dealer's choice as well if they don't see anything on the menu that they care for," says bartender Rudy Leon. He and restaurant partner Evan Hansen have been working together to revamp the eatery's cocktail menu for fall introducing new drinks and liqueurs to the list. Here, Leon offers up an autumnal riff on the traditional Manhattan using rum and orange bitters:
Blackmailed by Guilt
Makes 1
1 1/2 ounces Diplomatico Anejo Rum
3/4 ounce Pierre Ferrand Dry Curacao
1/2 ounce Amaro liqueur, such as Amaro Lucano
1 dash orange bitters
2 dashes Angostura bitters
1 slice of orange rind
Measure all the liquid ingredients into a standard bar glass and fill it 3/4 of the way to the top with ice. Stir the ingredients for 30 seconds or 30-40 turns, before straining into the glass. Cut a slice of orange rind and add it to the lip of a Nick and Nora (or any other) glass for garnish.
