higgins Posted March 21, 2013 Share Posted March 21, 2013 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. Link to comment Share on other sites More sharing options...
WAINWRIGHT Posted March 22, 2013 Share Posted March 22, 2013 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. Link to comment Share on other sites More sharing options...
sailor22 Posted March 23, 2013 Share Posted March 23, 2013 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. Link to comment Share on other sites More sharing options...
matthewdc Posted March 24, 2013 Share Posted March 24, 2013 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.htmlhttp://online.wsj.com/article/SB10001424052970204795304577221291809595050.htmlhttp://www.esquire.com/drinks/manhattan-drink-recipehttp://www.nytimes.com/2007/04/29/fashion/29shake.html Link to comment Share on other sites More sharing options...
Alden Posted March 24, 2013 Author Share Posted March 24, 2013 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! Link to comment Share on other sites More sharing options...
jersey12 Posted March 26, 2013 Share Posted March 26, 2013 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? Link to comment Share on other sites More sharing options...
brettckeen Posted March 26, 2013 Share Posted March 26, 2013 1.7 oz Ritt BIB 1 tsp Port or decent Sweet vermouth. 2 heavy shakes of ango, and a booze soaked cherry Link to comment Share on other sites More sharing options...
nd2005 Posted March 27, 2013 Share Posted March 27, 2013 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. Link to comment Share on other sites More sharing options...
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