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TomFischer
09-30-2010, 13:16
If you love making Manhattans and creating new recipes...Woodford Reserve and Esquire (http://www.bourbonblog.com/blog/2010/09/20/woodford-reserve-esquire-magazine-ultimate-well-crafted-manhattan-contest-2010/) have teamed up to challenge bartenders and "at-home mixologists" to create the Well Crafted Manhattan (http://www.bourbonblog.com/blog/2010/09/20/woodford-reserve-esquire-magazine-ultimate-well-crafted-manhattan-contest-2010/).

I invite you to take a look at that link for details, there are some great prizes like a trip to NYC, and whether you enter or not, I'd love to see your favorite Manhattan recipes posted here!

Cheers!
Tom

OscarV
09-30-2010, 13:21
You lost me on the 9th and 10th word,.... aka, Woodford Reserve.

sailor22
09-30-2010, 19:47
As long as it uses Woodford Reserve...... really. Do they make a Rye now?

imbibehour
10-01-2010, 21:48
If you love making Manhattans and creating new recipes...Woodford Reserve and Esquire (http://www.bourbonblog.com/blog/2010/09/20/woodford-reserve-esquire-magazine-ultimate-well-crafted-manhattan-contest-2010/) have teamed up to challenge bartenders and "at-home mixologists" to create the Well Crafted Manhattan (http://www.bourbonblog.com/blog/2010/09/20/woodford-reserve-esquire-magazine-ultimate-well-crafted-manhattan-contest-2010/).

I invite you to take a look at that link for details, there are some great prizes like a trip to NYC, and whether you enter or not, I'd love to see your favorite Manhattan recipes posted here!

Cheers!
Tom

If I make the perfect Manhattan recipe...

as god as my witness I will never let anyone know it... :grin::lol::lol::slappin:

Cheers!

TomFischer
10-02-2010, 13:06
the creation that won last year was the Cider Manhattan (http://www.bourbonblog.com/recipes/2009/10/09/cider-manhattan-by-jeromy-edwards/) with a cider reduction

And Ethan, I enjoyed watching your White Manhattan Cocktail Video (http://imbibehour.blogspot.com/2010/10/white-manhattan-cocktail-twist-on.html/), good stuff. You should do a Woodford one and submit!



If I make the perfect Manhattan recipe...

as god as my witness I will never let anyone know it... :grin::lol::lol::slappin:

Cheers!

imbibehour
10-03-2010, 11:38
the creation that won last year was the Cider Manhattan (http://www.bourbonblog.com/recipes/2009/10/09/cider-manhattan-by-jeromy-edwards/) with a cider reduction

And Ethan, I enjoyed watching your White Manhattan Cocktail Video (http://imbibehour.blogspot.com/2010/10/white-manhattan-cocktail-twist-on.html/), good stuff. You should do a Woodford one and submit!

mmm... cider reduction...

Gotta say I've been tempted... half the fun of making one... is practice... ;)

Thanks for the comments by the way and the kind words, perhaps I'll give the contest a shot.

Cheers.

SBOmarc
10-03-2010, 18:40
Well Crafted.

I'd like to think that all of mine are. Now if someone else would think so that's okay but...

Not with Woodford Resereve.

callmeox
10-03-2010, 18:59
Can I be the curmudgeon and ask if the Manhattan is on the trail to be bastardized like the martini?

SBOmarc
10-03-2010, 19:01
Can I be the curmudgeon and ask if the Manhattan is on the trail to be bastardized like the martini?

No need to. It has already happened.

imbibehour
10-03-2010, 19:30
Can I be the curmudgeon and ask if the Manhattan is on the trail to be bastardized like the martini?

when I guess people start adding vodka then we'll be set... :cool:

imbibehour
11-12-2010, 09:51
I've finally had an idea and now had a chance to try it in motion...

I am working on a concoction now, it's coming along... I am actually quite pleased with it, but I am going to try it out on some guinea pigs... first.

Making it takes some practice.

If I am happy with it.. I''ll probably make a video of it also along with the submission.

Crossing my fingers.

doubleblank
08-22-2011, 19:11
Here's my favorite new Manhattan recipe.

2 oz Ritt 100
1/4 oz sweet vermouth
2 tbsp Midnight Moon
6 dashes Fees Orange Bitter
5 ice cubes

The Midnight Moon is Piedmont Distillers cherry infused raw make. It adds a nice spicyness.

Gillman
08-22-2011, 19:29
I make mine from a mixture of bourbons, straight ryes and brandies. I will also mix two or three red vermouths. This is traditional since brandy was sometimes used along with the whiskey to make the drink. Using more than one type of whiskey, brandy or vermouth just increases complexity; it doesn't change the basics. I like Angostura as the bitters but will sometimes add one or two other kinds. I go by the final taste, there is no fixed formula but this is the template. I've got one now that is very good IMO - I may bring it to Gazebo upcoming.

Gary

P.S. Adding vodka sounds unorthodox, but it isn't really since you can use blended whiskey in a Manhattan and there is plenty of that in it.

DanG
08-23-2011, 23:39
That's interesting, I'd never heard of using more than one whiskey or vermouth in a Manhattan... I'll have to experiment for myself and find some good new combinations... thanks for the suggestion!

Gillman
08-24-2011, 05:32
How I view it is, if you used Seagram 7 Crown to make one, that itself is a combination of numerous whiskeys (or say VWFRR, two whiskeys combined) so you can do similar on your own but end up with a particular palate by using all-bourbons or a combination of bourbons and ryes. I'd start this way first. The adding of brandy is a flourish but then too vermouth itself contains grape brandy, so it all makes sense.

Gary

cowdery
08-24-2011, 20:08
I've judged a couple of manhattan competitions and the contestants invariably cover up the whiskey with fruit and sweetness. I'm increasingly of the opinion that you should start with a good whiskey, look for a vermouth or vermouth alternative that compliments it, and use that ingredient sparingly so the whiskey is the star. Also, don't omit the bitters unless you are using a very bitter vermouth or vermouth alternative.

That's still mostly a theory. I haven't perfected it in practice.

Gillman
08-25-2011, 04:47
The whiskey has to dominate, for sure. I find using different types, sometimes in different combinations, can permit different proportions to be used. Straight rye is useful in Manhattans because of its strong taste. BItters is essential and I use more now than I used to. There should be a winey note to the drink and some sweetness but I also make it less sweet than in the past. Always a question of personal taste though..

Gary

bgageus
08-25-2011, 15:28
I make mine with crushed ice, a manhattan snow cone. I add angostora bitters (sometines apple bitters if I feel special), sweet vermouth, my homemade maichino cherries and a Tb of the maichino, I use a higher proof bourbon poured over, Knob or OGD BIB, and stir, never shake.

Bourbon Boiler
10-30-2011, 20:07
I would never claim to be a mixologist, but for whatever reason I find Blanton's to make my best Manhattans. The citrus notes blend well with the vermouth, and I can mix the two at a 4:1 ratio to make sure that the vermouth compliments the bourbon instead of overpowering it. About 4 dashes (I'm not sure my "dash" is ever a consistant quantitiy anyway.), some ice, and I'm set.

Bourbon Boiler
12-06-2011, 19:56
Woodford Reserve just tweeted the recipe for the winning Manhattan in a Louisville contest:

2oz WR, 1oz. apple brandy, 1oz. sweet vermouth, 2 splashes bitters. Garnish w/ red apple slice

I think I'll try this tonight less the apple slice.

Happyhour24x7
12-07-2011, 04:30
That's interesting; on a recent trip to NY I had an old fashioned that included apple brandy, and it was absolutely amazing. Might have to try this Manhattan. Don't have any Woodford right now, but I'm sure I can find something on the bar to substitute.;)

pepcycle
12-07-2011, 10:42
I like the twist of spice that Creme de Cassis adds.

I've substituted a 1/2 oz of it and reduced the sweet vermouth equally.

Lastly, I love the show that burning orange peel oil adds to the prep and flavor.
(Squeeze a piece of orange peel through a flame and let the burnt oil land on the surface of the cocktail)

Kind of like merging a black dahlia with a manhattan.

Bourbon Boiler
12-07-2011, 17:42
I substituted Blanton's for the WR because it was handy, and used some home-aged Apple Brandy. I have to say it was a fantastic drink, but I felt guilty calling it a Manhattan. The whiskey was a little too covered to really call it a Manhattan.

fivedime
12-18-2011, 14:20
I consider the Manhattan "the king of all cocktails," and try to make a perfectly crafted drink every time they are called for.

Our standard recipe is based in Jackson's bar and cocktail companion, which uses the ratio of 2.5 oz rye to 1 oz sweet vermouth, and angostura bitters, garnished with an maraschino cherry. We modify it by using 2 dashes of blood orange bitters instead of angostura, and for garnish a moonshine-soaked cherry with just a drop or three of the cherried 'shine for good measure. I have yet to also add an orange twist, but plan to try that out soon.

For whiskey, we use either Bulleit rye, or a homemade infusion of Jim Beam rye with apples, cinnamon, and clove. The fruit and spices of the infusion add a bit to the flavor, but don't cover up the whiskey so it still makes a great Manhattan, one that I feel can still bear the name without shame.

StraightNoChaser
12-26-2011, 19:05
Heard someone order the winning WR Manhattan recipe at the bar today.

The addition of apple brandy to whiskey is an interesting combination. I enjoy it in the Diamondback cocktail, which is RittBiB, Laird's BiB and green Chartreuse

yountvillewjs
01-05-2012, 21:45
I have been experimenting with the apple brandy. For my tastes, it works best in straight bourbon Manhattans. I prefer rye-based Manhattans, the apple flavors tend to muddle and mask the spiciness I really enjoy.

StraightNoChaser
01-06-2012, 11:35
I have been experimenting with the apple brandy. For my tastes, it works best in straight bourbon Manhattans. I prefer rye-based Manhattans, the apple flavors tend to muddle and mask the spiciness I really enjoy.
Try this one:

Diamondback

1.5oz Rittenhouse BiB
.75oz Laird's BiB
.75oz Green Chartreuse

Combine everything in a cocktail glass, add ice and stir well. Strain, garnish as you please, enjoy!

CADMixes
01-07-2012, 20:37
I've messed around with many Diamondback variants since the drink was first made for me a couple years ago, and I have to say the one in the PDT Cocktail Book, while unorthodox, might be my favorite:

2 oz. Rittenhouse BIB
.5 oz. Laird's BIB
.5 oz. Yellow Chartreuse

LongBeachScott
01-17-2012, 22:42
2 oz Rittenhouse 100
3/4 oz Noilly Prat rouge vermouth
1 splash Fee Brothers Orange Bitters
5 or 6 Large ice cubes

Shake violently for about a minute. You have to really get the air in there. You need large ice cubes so they don't break up and water it down too much.

Strain over 2 large clear ice cubes and garnish with an orange slice. Even better, a blood orange slice.

Restaurant man
02-19-2012, 22:39
2 oz Rittenhouse 100
3/4 oz Noilly Prat rouge vermouth
1 splash Fee Brothers Orange Bitters
5 or 6 Large ice cubes

Shake violently for about a minute. You have to really get the air in there. You need large ice cubes so they don't break up and water it down too much.

Strain over 2 large clear ice cubes and garnish with an orange slice. Even better, a blood orange slice.

I'll do it, but it's against my religion to "shake" a manhattan. And it is further a sin to shake "violently".

GreggJ
02-27-2012, 09:55
Try this one:

Diamondback

1.5oz Rittenhouse BiB
.75oz Laird's BiB
.75oz Green Chartreuse

Combine everything in a cocktail glass, add ice and stir well. Strain, garnish as you please, enjoy!


I've messed around with many Diamondback variants since the drink was first made for me a couple years ago, and I have to say the one in the PDT Cocktail Book, while unorthodox, might be my favorite:

2 oz. Rittenhouse BIB
.5 oz. Laird's BIB
.5 oz. Yellow Chartreuse

I ended up making the top recipe on Friday and, for me the, .75 of Chartreuse defintely overpowered the Rit.

I made another go of it on Saturday and think I dialed it in pretty good for my tastes.

I settled on the following

2.5oz Ritt
1oz Lairds
.5oz Green Chartruese

This was pretty balanced and allowed the Ritt to remain at the forefront where it was rounded out by the Lairds and Chartreuese.

I had never had a Diamondback but, must say I definitely enjoyed this one very much. I will definitely be making a few more of these.

liquidity
03-24-2012, 15:56
My recipe is as follows:

3oz Wild Turkey 101 rye or Rittenhouse BiB
.5oz Dolin Rouge
.5oz Dolin Dry
2-3 dashes Angostura or Miracle Mile Sour Cherry bitters
stir until bored
garnish with wide strip of orange or lemon peel, squeezed 3 times

I don't like to light the orange oils with a match because I feel like there's always a burned taste left in the drink.

yountvillewjs
03-25-2012, 11:55
My recipe is as follows:

3oz Wild Turkey 101 rye or Rittenhouse BiB
.5oz Dolin Rouge
.5oz Dolin Dry
2-3 dashes Angostura or Miracle Mile Sour Cherry bitters
stir until bored
garnish with wide strip of orange or lemon peel, squeezed 3 times

I don't like to light the orange oils with a match because I feel like there's always a burned taste left in the drink.

Great recipe -- looking forward to trying it. Is this basically a 'perfect'? What does the Dolin Dry add?

liquidity
03-25-2012, 12:53
Great recipe -- looking forward to trying it. Is this basically a 'perfect'? What does the Dolin Dry add?

A "perfect manhattan" includes equal parts sweet and dry vermouth. You can actually make any cocktail that requires sweet vermouth "perfect" by using equal parts sweet and dry vermouth; it's not specific to manhattans.

liquidity
03-25-2012, 12:56
Try this one:

Diamondback

1.5oz Rittenhouse BiB
.75oz Laird's BiB
.75oz Green Chartreuse

Combine everything in a cocktail glass, add ice and stir well. Strain, garnish as you please, enjoy!

Thank you! I made two of these last night - great cocktails. I modified the recipe to suit my tastes; I love green chartreuse but in very small quantities.

2oz Rittenhouse BiB
1oz Laird's BiB
.5oz Green Chartreuse

The next time I make one I'm going to start with an absinthe rinse and see how that goes...