Gillman
02-20-2003, 16:35
The (new?) Van Winkle 13 year old Rye Whiskey and about 15% red vermouth, poured on heavy rocks (not shaved ice), and two maraschino cherries. I doubt any other recipe could improve on this one but would be interested to hear theories/experiences.
Speaking of theories, the compound above made me think that winy vermouth was added to rye (and later bourbon) not to offer a new cocktail flavour as such but to duplicate the taste of aged bourbon or rye. A well-aged, well-made straight whiskey should taste concentrated, rich, sweetish, and fruity. This is how a Manhattan, even made with inferior liquor, tastes.
In other words I think the intention originally was to improve unaged or cheap bourbon or rye, to make them taste like much better whiskey in a word.
Thus, adding VW 13 year old to red vermouth might amount to gilding the lily but the result was extremely good.
Speaking of theories, the compound above made me think that winy vermouth was added to rye (and later bourbon) not to offer a new cocktail flavour as such but to duplicate the taste of aged bourbon or rye. A well-aged, well-made straight whiskey should taste concentrated, rich, sweetish, and fruity. This is how a Manhattan, even made with inferior liquor, tastes.
In other words I think the intention originally was to improve unaged or cheap bourbon or rye, to make them taste like much better whiskey in a word.
Thus, adding VW 13 year old to red vermouth might amount to gilding the lily but the result was extremely good.