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Thread: Aged manhattans

  1. #11
    Connoisseur
    Join Date
    Jul 2006
    Posts
    823

    Re: Aged manhattans

    had one last summer at The Girl & the Goat. (chef Stephanie Izard won Top Chef Season 4). The place is FANTASTIC.

    The drink was good, as I recall

    Here's the story. Like, how much is a "dash" of bitters on that scale.
    http://chicago.seriouseats.com/2011/...cocktails.html
    "A man can take a little bourbon without getting drunk, but if you hold his mouth open and pour in a quart, he's going to get sick on it."
    LBJ

  2. #12
    Apprentice
    Join Date
    Jun 2008
    Location
    Floyds Knobs, IN
    Posts
    27

    Re: Aged manhattans

    Quote Originally Posted by Khari View Post
    I've had it. It is quite good.
    They had a few bottles of the High West 36th vote Manhattan at the liquor barn for about $45. Picked one up and I must say it is a very impressive cocktail. Tried it with and without an undyed maraschino cherry. Worked quite well either way. Like any good cocktail, it gets better with each sip and has a really enjoyable complexity and finish. My fuzzy math puts it at about $2 to $3 per drink. Very dangerous thing to have in your fridge (particularly for your wallet).

    Kudos to High West.

    Joel Evans

    If you build a man a fire, you keep him warm for a day. Set a man on fire and you keep him warm for the rest of his life.

  3. #13
    Virtuoso
    Join Date
    Jan 2009
    Location
    Chicago-ish
    Posts
    1,124

    Re: Aged manhattans

    Joel,
    love your signature...

    I picked up some High West barreled Manhattans last night and I don't think the bottle will last long.
    "Brownest of the brown liquors..so tempting. What's that? You want me to drink you? But I'm in the middle of a trial!" L. Hutz

  4. #14
    Novice
    Join Date
    Sep 2012
    Location
    Pennsylvania
    Posts
    19

    Re: Aged manhattans

    Quote Originally Posted by Bourbon Boiler View Post
    I have one in a 1 liter barrel that has been aging about 2 months now. The barrel was previously used for a wheated bourbon. I wasn't planning on pulling it until early summer.
    I was just curious. Where did you acquire the barrel? I'm kind of new to bourbon and the idea of mixing and ageing my own concoction intrigues me.

  5. #15
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,137

    Re: Aged manhattans

    I'm definitely with bottle-aging. Examples I've had from wooden barrels tend to show oxidized flavors, especially to the vermouth component, which is not my thing although I know some people enjoy the taste. It reminds me of certain barrel-aged beers I've had.

    Gary

  6. #16
    Connoisseur
    Join Date
    Mar 2012
    Location
    New Orleans, LA
    Posts
    907

    Re: Aged manhattans

    I've been researching this and I'm very interested in giving it a try with some of my favorites Negronis, Manhattans, Boulevardiers.

    However, I'm worried about the vermouth spoiling. Wouldn't this be an issue? Or does the higher alcohol content prevent this?

  7. #17
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,137

    Re: Aged manhattans

    Well, the overall-higher ABV will certainly help keep it for some time, in bottle or cask (and maybe the alcohol is getting stronger in wood, too).

    I like doing it because the flavours mature and meld in a way different from fresh-made drinks; yet I know people and some experts who feel a cocktail is only worth its salt if made on the spot. As always, different strokes...

    Gary

 

 

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