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Alden
03-18-2013, 16:49
I have a bottle of Jim Beam rye, which I quite like all by itself, but I was reading that rye makes a great Manhattan.

What's your recipe?

squire
03-18-2013, 16:56
My recipe is two parts whisky (or rum) and one part sweet vermouth. Rye is the traditional choice of whisky, I generally use Fee Bro. bitters.

Alden
03-18-2013, 17:06
How much ice do you use? Cracked ice or cubed? Shaken or stirred? How much bitters, just one dash? Cherries?

omgmarclol
03-18-2013, 17:25
2:1 (generally. depends on the whiskey i'll be using). 2-3 dashes of bitters. cherry garnish.

i prefer bourbon in my manhattan but use rye when i have it. currently using M&R vermouths for cocktails. angostura as my bitters.

DaveOfAtl
03-18-2013, 18:10
2:1 for me as well. I switch it up with bitters, but I think Angostura and Bokers are particularly good. I like Cocchi and Dolin for Vermouth. If I have the good cherries (Luxardo or the like), I use those. Otherwise, I go without a cherry. I use a 6 or so cubes of ice from the freezer and stir, never shake, for a good 30 seconds. Strain into chilled glass.

devillighter
03-18-2013, 18:30
I find using only sweet vermouth to be too sweet for me most of the time in Manhattans. My favorite version is the Perfect Manhattan as outlined by Derek Brown:

Perfect Manhattan
2 ounces of rye whiskey or bourbon (Wild Turkey 101-Proof Rye or Early Times Kentucky bourbon)
1 ounce of sweet vermouth (Dolin (http://www.dcfoodies.com/2009/02/most-casual-drinkers-shun-vermouth-as-the-bastard-stepchild-of-the-cocktail-world-barely-tolerating-it-in-some-scenarios-an.html) if you can find it.)
1/2 ounce of dry vermouth (Dolin again.)
4 dashes of Angostura bitters
1 brandied cherry (Les Parisiennes (http://www.amazon.com/Parisiennes-Cherries-Kirsch-Brandy-fl-oz/dp/B00018U7SQ) or similar brand)

I like mine with Ritt BIB. Dolin takes the cake for vermouth IMO.

Trey Manthey
03-18-2013, 18:39
I wouldn't call it my "perfect" Manhattan, but here's how it's made in my house:

2 oz Rittenhouse
1 oz Carpano Antica
2 strong dashes of Angostura

Stirred over large cubes and strained into a chilled glass. Garnish with Luxardo cherry.

To improve on this you would have to use an unreasonably nice rye or high rye bourbon (like Sazerac 18 or FRSmBLE 2012) and use cracked ice. Whether or not the "baller" version would be an appreciable difference remains to be seen.

ratcheer
03-19-2013, 03:50
Mine is just like Trey's, except I have been using Bulleit Rye. The Carpano Antica Formula is expensive, but worth it.

Tim

Barclay Beach
03-19-2013, 19:33
I wouldn't call it my "perfect" Manhattan, but here's how it's made in my house:

2 oz Rittenhouse
1 oz Carpano Antica
2 strong dashes of Angostura

Stirred over large cubes and strained into a chilled glass. Garnish with Luxardo cherry.

To improve on this you would have to use an unreasonably nice rye or high rye bourbon (like Sazerac 18 or FRSmBLE 2012) and use cracked ice. Whether or not the "baller" version would be an appreciable difference remains to be seen.

Ditto. Antica is a must. I often switch up the rye, but Ritt is my house brand. Also willing to substitute different bitters, but angostura suits best.

FYI, as Trey and others alluded to, the term "perfect manhattan" describes another recipe.

Barclay Beach
03-19-2013, 19:40
Meant to add, a "baller" version made with THH makes a huge difference if your supply permits. Not necessary for everyday cocktails but worthy when you're in the mood to indulge.

Fodowsky
03-20-2013, 04:49
Here's mine...

2.5 oz Whistlepig Rye
1 oz Carpano Antica
2 dashes Angostura bitters
1 dash Fee Brothers Cherry bitters
2 Tillen Farms cherries

Place all but the cherries in a mixing glass, add lots of large ice, stir for at least 30 seconds, strain into a cold coup glass and add the cherries.

Sometimes I'll add a little pure maple syrup and some Fee Brothers Whiskey Barrel Aged Bitters to the recipe above. Definitely a crowd pleaser.

sailor22
03-20-2013, 06:22
Always used to use VWFRR for my Manhattans (and it makes a great one) but for obvious reasons have had to find another go to. The current favorite combo at chez sailor is Bookers and Dolin. Only one or two drops of bitters, and some nights none at all. After a half hour in the cocktail the cheap cherries from the supermarket are a pretty tasty finish.
Bookers 2.5
Sweet Vermouth 1
two drops of bitters
cheap cherry

shaken over ice cubes and poured into a chilled manhattan glass.

Barclay Beach
03-20-2013, 09:27
Here's mine...

2.5 oz Whistlepig Rye
1 oz Carpano Antica
2 dashes Angostura bitters
1 dash Fee Brothers Cherry bitters
2 Tillen Farms cherries

Place all but the cherries in a mixing glass, add lots of large ice, stir for at least 30 seconds, strain into a cold coup glass and add the cherries.

Sometimes I'll add a little pure maple syrup and some Fee Brothers Whiskey Barrel Aged Bitters to the recipe above. Definitely a crowd pleaser.

Tillen makes a good cherry. I get em for about $5, which is substantially cheaper than Luxardos.

When do you add the maple syrup? My brother just brought me some good stuff from up in Montreal.

Fodowsky
03-20-2013, 11:39
Tillen makes a good cherry. I get em for about $5, which is substantially cheaper than Luxardos.

When do you add the maple syrup? My brother just brought me some good stuff from up in Montreal.

That's about what I pay for the Tillen cherries. I actually prefer them to Luxardos.

I add the maple after the rye and then swirl it all in the mixing glass and then add the ice. I've also shaken it, but prefer the stirred version.

Alden
03-20-2013, 11:40
Always used to use VWFRR for my Manhattans (and it makes a great one) but for obvious reasons have had to find another go to. The current favorite combo at chez sailor is Bookers and Dolin. Only one or two drops of bitters, and some nights none at all. After a half hour in the cocktail the cheap cherries from the supermarket are a pretty tasty finish.
Bookers 2.5
Sweet Vermouth 1
two drops of bitters
cheap cherry

shaken over ice cubes and poured into a chilled manhattan glass.

A half hour? How do you take a half hour to drink one Manhattan? It takes me about 15 minutes. Maybe I drink too fast?

Smokewagon
03-20-2013, 12:18
I prefer a 3-1 on Rye-Vermouth, I also prefer a sweeter vermouth. In addition I am a big heavy handed with the bitters. I will also do an Angostura/Fee Bro's Cherry for bitters. Not a fan of Marachino cherries I prefer home-made or just about anything else that isn't so artificial. Most decent liquor stores will at least carry Luxardo, one that I frequent sells 3 or 4 different brands of decent cocktail cherries.

The grocery store cherries damn near glow in the dark which Kind of gives me the willies.

~SW

Smokewagon
03-20-2013, 12:27
Sometimes I'll add a little pure maple syrup and some Fee Brothers Whiskey Barrel Aged Bitters to the recipe above. Definitely a crowd pleaser.

I've done something similar using a "strong" simple syrup using Turbinado sugar (2 cups sugar & 1 cup water), and the fee brothers whisky bitters. I was attempting to introduce non bourbon drinkers to bourbon cocktails, and it went over well. The other cocktail I used was an Old Fashioned using the same Turbanado syrup, and orange bitters with an orange twist. Both went over like gang busters.

Most of these folks associated bourbon with whatever cheap bottle of rotgut someone told them to drink half/all at once while at some college party 15 years ago, so most were pleasantly surprised.

Fodowsky
03-20-2013, 13:17
I've done something similar using a "strong" simple syrup using Turbinado sugar (2 cups sugar & 1 cup water), and the fee brothers whisky bitters. I was attempting to introduce non bourbon drinkers to bourbon cocktails, and it went over well. The other cocktail I used was an Old Fashioned using the same Turbanado syrup, and orange bitters with an orange twist. Both went over like gang busters.

Most of these folks associated bourbon with whatever cheap bottle of rotgut someone told them to drink half/all at once while at some college party 15 years ago, so most were pleasantly surprised.

We're definitely cut from the same cloth! I use Turbinado or Demerara sugar in my Old Fashioned and build it with fresh muddled Cara Cara orange and Angostura and Whiskey bitters. Sometimes, I'll add a sprig of fresh mint to finish it off. This recipe has converted many to the joys of bourbon and rye. It's our job to do our part :)

Barclay Beach
03-20-2013, 17:52
That's about what I pay for the Tillen cherries. I actually prefer them to Luxardos.

I add the maple after the rye and then swirl it all in the mixing glass and then add the ice. I've also shaken it, but prefer the stirred version.

Made a round with the maple to outstanding results. Perfectly integrated. Nice variation.

Kalessin
03-21-2013, 12:20
I stumbled onto adding (real) maple syrup to my manhattans sometime last winter. I'm glad to find I'm not the only one!

My usual recipe:

Over ice cubes:
Rittenhouse BiB or Baby Saz -- 2.75 oz (I miss the WT101 rye!)
Cocchi sweet vermouth -- 1oz (this is the best vermouth I've ever found... it's a treat to sip it neat between bites of dark chocolate)
Two shakes of Fee's orange bitters
Three Luxardo cherries (a local store makes them up and sells them by weight)
Approximately 1tsp of (real) maple syrup (or to taste; I use the darker, stronger-flavor grade B syrup)

Stir for 30sec. I do this by mixing in a shaker, and then just sort of waving it around 'til it's ready.

I usually strain into a six-ounce Old Fashioned glass, though sometimes I break out a martini glass.

Alden
03-21-2013, 12:59
Wow you guys have some elaborate recipes.

Lots of good ideas here!

squire
03-21-2013, 13:01
Have any of you guys who use Ritt Rye experimented with a high rye Bourbon such as Old Grand Dad?

Alden
03-21-2013, 13:05
Have any of you guys who use Ritt Rye experimented with a high rye Bourbon such as Old Grand Dad?

I used to make them with Canadian whiskey, like Seagrams 7, Canadian Mist... aren't those high rye?

I thought they were very good. Very smooth, not really distinctive or overpowering flavor.

squire
03-21-2013, 13:16
The Canadians have a rye influence Alden but it's not a very strong presence. It could be said the standard Canadian profile is to be a whisky that mixes easily and doesn't overpower the drink. Nothing like the robust taste of a Rittenhouse or Grand Dad.

ratcheer
03-21-2013, 13:21
Have any of you guys who use Ritt Rye experimented with a high rye Bourbon such as Old Grand Dad?

Yes, I do that often.

Tim

higgins
03-21-2013, 13:51
Lately I have been mixing rye and bourbon to make my Manhattans. I don't use much vermouth, so I think the sweetness of the bourbon balances that out nicely. My last ones have been 1 part Baby Saz, 1 part OGD BIB, 0.5 part vermouth with a dash or two of bitters. Four Roses has also been known to make an appearance in place of the Old Grand-dad.

WAINWRIGHT
03-21-2013, 18:02
I really like the rye to be bold and stand out in my Manhattans.I use a 2:1 ratio of Willet 5yr rye to Chizano vermouth and 4 dashes of Peychauds bitters.I stir in a cocktail shaker with 6-8 ice cubes for around 45 seconds,strain and serve in a Martini glass with Swans organic cherries that are Armagnac soaked as garnish.

sailor22
03-23-2013, 05:52
I used to make them with Canadian whiskey, like Seagrams 7, Canadian Mist... aren't those high rye?

I thought they were very good. Very smooth, not really distinctive or overpowering flavor.

Many Canadian whiskies are essentially bourbon and rye flavored vodka. They will be smooth in the way a vodka cocktail is smooth. If that's a very high priority in a pour you might find it productive to explore more canadian whiskey products.

Do a search on Seagrams and I think you will find its an american blended whiskey.

matthewdc
03-24-2013, 13:37
My manhattan recipe is pretty straight forward and basic--Willett rye, dolin rouge vermouth, angostura bitters, cheery. But wanted to provide a few links of some interesting articles about this great cocktail.

http://www.huffingtonpost.com/karl-kozel/the-art-of-the-manhattan_b_551232.html


http://online.wsj.com/article/SB10001424052970204795304577221291809595050.html


http://www.esquire.com/drinks/manhattan-drink-recipe


http://www.nytimes.com/2007/04/29/fashion/29shake.html

Alden
03-24-2013, 14:28
Just made one with JB rye, Gallo sweet vermouth, angostura bitters, and three cherrys.

Sipping it now. Not bad.

Spicier than when I use Seagrams 7, that's for sure!

jersey12
03-26-2013, 14:57
I like my manhattan's made at a 5:1 ratio. Generally prefer them made with rye at 100 proof or more (Ritt BiB, WTR101, or one of the Willet offerings when available), but occasionally use a high rye bourbon like OGD. Martini and Rossi sweet vermouth, a good three squirts of angostura, stirred with ice in a shaker and then strained into a chilled cocktail glass. After reading about some of the fancy cherries on here, I may have to pick some up. How long do the cherries usually keep in the fridge?

brettckeen
03-26-2013, 15:35
1.7 oz Ritt BIB 1 tsp Port or decent Sweet vermouth. 2 heavy shakes of ango, and a booze soaked cherry

nd2005
03-27-2013, 16:41
How long do the cherries usually keep in the fridge?

I bought a jar of the luxardo cherries off of amazon. They lasted in my fridge for about 3 months - after that the syrup turned very thick and granulated...I'm guessing this means my fridge is too cold. The jar has probably >100 small cherries for about 15 bucks - not a bad deal at all.