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What is your recipe for the Perfect Manhattan?


Alden
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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.

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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.

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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.

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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.html

http://online.wsj.com/article/SB10001424052970204795304577221291809595050.html

http://www.esquire.com/drinks/manhattan-drink-recipe

http://www.nytimes.com/2007/04/29/fashion/29shake.html

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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!

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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?

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1.7 oz Ritt BIB 1 tsp Port or decent Sweet vermouth. 2 heavy shakes of ango, and a booze soaked cherry

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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.

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