I "invented" another nice one, yesterday. No doubt it has probably been done before, but it came to the top of my cluttered mind and I couldn't rest until I tried it. It came out pretty good.
Basically, I just made a Manhattan cocktail in a tall glass, then filled it with ice cubes and club soda. I thought of the result as a Manhattan Highball.
Your manhattan recipe sounds decent!
Last night I thought I invented The White Negroni using Kina Avion D'Or, but turns out it was already invented and published by the Washington Post.
Let me start by saying that this is a cocktail somewhat born of necessity. One of my employees bought be a bottle of Jagermeister for my birthday, because she knows I am fond of black licorice (and she was overwhelmed by the whiskey aisle).
I do occasionally enjoy a shot of Jag right out of the freezer, but the sickly-sweet finish kind of kills it for me. So I tried adding some rye (Dickel, at first). I mixed about 4:1 rye:Jag. Actually it's pretty tasty! I'm still experimenting to find the right ratio.
Anyone have any ideas on garnishes and presentation? I would think a lemon twist might be decent. Any other ingredients I should add? I tried Angostura bitters which was interesting, but I find I prefer it without.
Throw in a small amount of Aperol, instead of the bitters. Are you shaking it, or stirring it, or just building it? I recommend stirring this particular combo.
Aperol is an Italian bitter aperitif that is a somewhat less bold version of the much more famous Campari. They are in fact made by the same company.
I was informed that a cocktail I have never been able to make to my satisfaction, the Blood and Sand, won't work without fresh blood oranges. This information turned out to be quite accurate. Time to stock up on blood oranges and start experimenting!
This afternoon's cocktail was one I had never tried before, the Negroni. 1 oz Tanqueray gin, 1 oz Campari, and 1 oz red vermouth, on the rocks in a tall glass. Very tasty!