Well Crafted Manhattan Contest

[imbibehour]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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.