Remember the Maine is a stirred whiskey cocktail — rye, sweet vermouth, Cherry Heering, a touch of absinthe, and bitters — that takes about five minutes to make and drinks like a Manhattan with more going on. It was first written down by Charles H. Baker Jr. in 1939, which is useful context mostly because it explains why the proportions are so well-tested. If you already keep rye and vermouth on hand for Manhattans, this is worth making the next time you open that bottle.
The short version of why this works
Two things matter here. First, the absinthe rinse: you’re not adding absinthe to the drink, you’re coating the glass with it and pouring out the rest. That thin film gives every sip a faint anise note without making the whole cocktail taste like licorice. Second, stirring time. Thirty seconds over ice isn’t a suggestion — it’s what gets the drink cold enough and diluted enough to taste balanced. Under-stir it and the rye bites too hard; the Cherry Heering and vermouth never catch up.
If something goes sideways
- The drink tastes boozy and sharp: You didn’t stir long enough. Put it back in the mixing glass with fresh ice and stir another 15–20 seconds. Dilution is doing real work in this recipe.
- The absinthe is overwhelming: You used too much. A single dash or a very brief swirl is all you need — the glass should smell faintly of anise, not taste of it. Next time, pour the absinthe in, swirl once, and tip it out immediately.
- Cherry Heering is unavailable: Maraschino liqueur is the closest substitute in terms of texture and sweetness, though it’s less fruity and darker. Adjust by using a scant half ounce rather than the full measure, since maraschino can turn cloying fast.
- The drink is too sweet: Your vermouth may be on the sweeter end of the spectrum, or it’s been open too long and oxidized toward a jammy flavor. Try a slightly drier vermouth, or reduce the vermouth by a quarter ounce and add a third dash of bitters.
- Your coupe isn’t cold enough: A warm glass heats the cocktail fast. If you skipped chilling it, fill it with ice water for at least two minutes before you start stirring — skip the garnish on a rushed weeknight, not the glass chill.
Storage and reheating
This is one of the few cocktails that actually holds up when batched ahead. Combine the rye, sweet vermouth, Cherry Heering, and bitters in a clean jar or bottle — scale up the recipe by however many servings you want — and keep it in the fridge for up to two weeks. Do not add the absinthe to the batch; do the glass rinse fresh each time. When you’re ready to serve, measure out a single portion (roughly 3.25 oz per drink), stir it over ice for the full 30 seconds, and strain as usual. The vermouth will start to fade in flavor after about two weeks refrigerated, so don’t batch more than you’ll use in that window. There’s no freezer option worth considering — the alcohol content keeps it liquid but the vermouth degrades faster when frozen and thawed.
Remember the Maine
Equipment
- Mixing glass
- Bar spoon
- Strainer
- Chilled coupe glass
Ingredients
- 2 oz Rye Whiskey a high-proof rye works best for spice and depth
- 0.75 oz Sweet Vermouth a rich, full-bodied vermouth such as Carpano Antica
- 0.5 oz Cherry Heering a deep, slightly smoky cherry liqueur
- 1 dash Absinthe use just enough to coat the glass or a single dash in the mix
- 2 dashes Angostura Bitters adds complexity and spice
Instructions
- Chill a coupe or Nick and Nora glass by placing it in the freezer or filling it with ice water while preparing the cocktail.
- In a mixing glass, combine the rye whiskey, sweet vermouth, Cherry Heering, and Angostura bitters.
- Fill the mixing glass with ice, then stir with a bar spoon for about 30 seconds until well chilled and diluted.
- Discard the ice water from the coupe glass (if using that method) and lightly rinse it with a dash of absinthe, rolling the liquid around to coat the glass before discarding the excess.
- Strain the chilled cocktail into the prepared coupe glass.
- Garnish with a brandied cherry or a twist of orange peel, expressing the oils over the drink before dropping it in.
Notes
Chef’s Tips:
- For a deeper cherry note, you can swap Cherry Heering for a homemade cherry liqueur.
- Try using a smoked absinthe rinse for an extra layer of complexity.
- Serve immediately once poured to enjoy its optimal chill and aroma.
Nutrition
Your questions, answered
Can I use bourbon instead of rye?
You can, but the drink changes noticeably. Rye’s peppery edge is what keeps the Cherry Heering and vermouth from making the cocktail too sweet; bourbon’s higher corn content tips the balance toward rich and sugary rather than spiced and complex.
Do I have to use absinthe, or is there a substitute?
Absinthe is the right call if you can get it, but Pernod or any anise-flavored pastis works fine for the rinse. What you’re after is that faint herbal, anise note on the glass — a small bottle of any of these will last you a very long time since you use so little per drink.
My vermouth has been open for months — is it still okay?
Probably not at its best. Vermouth is wine, and once opened it oxidizes; after about a month at room temperature it starts tasting flat or vinegary. Store open vermouth in the fridge and replace it after four to six weeks for the best results in any stirred cocktail.
Where do I find Cherry Heering if my local store doesn’t carry it?
Most liquor stores that stock cocktail ingredients will have it, but it’s worth calling ahead. Online retailers that ship spirits are a reliable fallback, and a single bottle goes a long way since you only use half an ounce per drink.
Try these next
- The Perfect Aperol Spritz
- Espresso Martini
- Warm and Comforting Classic Hot Toddy
- Creamy Cinnamon Horchata
