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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.;)
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.
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.
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.
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
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:Quote:
Originally Posted by yountvillewjs
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
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".Quote:
Originally Posted by LongBeachScott