EagleRiver Posted July 31, 2013 Share Posted July 31, 2013 Wainwright got me hooked on Manhattan's, so now I'm curious what peoples perfect version consists of. Right now I'm experimenting with different vermouths using Dickel Rye as the Base whiskey and Peychauds for the bitters using a 2 part rye to 1 part Vermouth ratio.I did M&R and Cinzana side by side last night and thought they were really close, I had trouble naming a favorite of the two but probably leaning toward Cinzano. I have Noilly Pratt and Cocchi on deck next. Link to comment Share on other sites More sharing options...
TunnelTiger Posted July 31, 2013 Share Posted July 31, 2013 I enjoy the GDR for Manhattan's but I use a 3 to 1 ratio Link to comment Share on other sites More sharing options...
tanstaafl2 Posted July 31, 2013 Share Posted July 31, 2013 I enjoy the GDR for Manhattan's but I use a 3 to 1 ratio Link to comment Share on other sites More sharing options...
EagleRiver Posted July 31, 2013 Author Share Posted July 31, 2013 I enjoy the GDR for Manhattan's but I use a 3 to 1 ratio Link to comment Share on other sites More sharing options...
EagleRiver Posted July 31, 2013 Author Share Posted July 31, 2013 Saying "Perfect" Manhattan tends to bring up the notion of using half red and half white vermouth along with the rye or other spirit. This is an ongoing theme on some cocktail boards. A recipe from Chris Amrault on another board in his pursuit of the "perfect" Manhattan.2 oz Henry McKenna bourbon1/2 oz Punt e Mes1/2 oz Dolin drydash Jerry Thomas Decanter bittersdash half-n-half orange bitters (half Regan's, half Fee's)I haven't tried it yet and I tend to be a bit of a purist snob, preferring rye in a Manhattan, but it sounds tasty!Also suggested on that site are the following (the Whisper is a favorite);Whisper 1 oz Handy Rye (you need less with an overproof spirit)1 oz Dolin Dry1 oz Carpano AnticaNot part of the original recipe but I tend to add a smidge of bitters, whether it be Orange, Angostura, Fee Whiskey Barrel aged or Bookers bitters. To each his own!A couple of suggestions that use a similar formula but drift a bit from the traditional.Affinity: 1 oz The Macallan Cask, 1 oz Dolin Dry or Noilly Prat Vermouth, 1 oz Carpano Vermouth, 1 dash angostura. Lemon Twist.Ashtray Heart: 1 oz Smith & Cross, 1 oz Dolin Dry or Noilly Prat Vermouth, 1 oz Punt e Mes. Rinse glass with smoky Mezcal.Looks like some fun recipes I will have to try them out. Link to comment Share on other sites More sharing options...
mbroo5880i Posted July 31, 2013 Share Posted July 31, 2013 I prefer higher rye bourbon in a Manhattan. You can look at the cocktail threads and probably find some good recipes.I usually just mix whatever bourbon (typically a lower end or less desirable choice neat) 2:1 or 3:1 with sweet vermouth (Martini) and bitters (Angostura). I sometimes add a Marischino cherry. I shake it rather than stir. Link to comment Share on other sites More sharing options...
WAINWRIGHT Posted July 31, 2013 Share Posted July 31, 2013 Bruce is kind of the cocktail king,I'm sure if he threw those out there every damn one of them is going to be pretty stellar. Link to comment Share on other sites More sharing options...
Wryguy Posted July 31, 2013 Share Posted July 31, 2013 Perfect: equal parts sweet and dry vermouthHalf-Perfect: 3:1 sweet to dry vermouthTry to get some Vya too. Stuff is pricey but tasty. My perfect manhattan, served to me a couple weeks ago at the bar by my good buddy: 4:1:1 BMH16, Punt y Mes, Dolin Blanc. Fee's rhubarb bitters on the stir, fee's whiskey barrel bitters on the chilled glass, garnished with a luxardo cherry. Mind blown. Link to comment Share on other sites More sharing options...
TunnelTiger Posted July 31, 2013 Share Posted July 31, 2013 I'm going to try that equal part thing tonight, well except the rye won't be equal Link to comment Share on other sites More sharing options...
EagleRiver Posted July 31, 2013 Author Share Posted July 31, 2013 Ya I didn't mean perfect as in the half and half vermouth unless that is your favorite, I should have titled it favorite recipe, as I'm sure many of you have played around with different combination trying to come up with one that is extra special. I'm sure everyone has a favorite go to recipe they like. I'm drinking Buffalo Trace 3 parts, 1 part M&R, 3 dashes of Angostura right now just to try a different recipe, its a solid mix, but the sweetness is a bit high.I have some Carpano Antica coming Friday, so I'm saving the Cocchi and Noilly for the weekend so I can try all three against each other once. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted July 31, 2013 Share Posted July 31, 2013 Looks like some fun recipes I will have to try them out. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted July 31, 2013 Share Posted July 31, 2013 Bruce is kind of the cocktail king,I'm sure if he threw those out there every damn one of them is going to be pretty stellar. Link to comment Share on other sites More sharing options...
c.dono Posted July 31, 2013 Share Posted July 31, 2013 This is how I have been making my Manhattans lately, and they are sooooooo good.1dash Angostura Bitters1 dash Regan's Orange Bitters2oz Rittenhouse BIB1oz Carpano Antica FormulaPretty Simple and not too crazy! Link to comment Share on other sites More sharing options...
EagleRiver Posted August 2, 2013 Author Share Posted August 2, 2013 This is how I have been making my Manhattans lately, and they are sooooooo good.1dash Angostura Bitters1 dash Regan's Orange Bitters2oz Rittenhouse BIB1oz Carpano Antica FormulaPretty Simple and not too crazy!I have everything on your list on hand, so i might give it a try over the weekend, looks like a nice list. Link to comment Share on other sites More sharing options...
Nillion Posted August 2, 2013 Share Posted August 2, 2013 My go to Manhattan is the exact same as c.dono's except I omit the Regan's Orange and just use 2 dashes of Angostura. Link to comment Share on other sites More sharing options...
EagleRiver Posted August 14, 2013 Author Share Posted August 14, 2013 This is how I have been making my Manhattans lately, and they are sooooooo good.1dash Angostura Bitters1 dash Regan's Orange Bitters2oz Rittenhouse BIB1oz Carpano Antica FormulaPretty Simple and not too crazy!I tried this recipe, great by the way, I have decided Carpano is my favorite of all the Vermouths I have tried and the rittenhouse is a great base rye. On the bitters I have tried multiple combinations. Angostura x2Angostura x1 and orange x1Peychands x1 and orange x1Angostura x1 and Peychauds x1Peychauds x2Orange x2 I find the orange doesn't add much of a noticeable difference to me, I did however notice that I like just Peychauds the best. But each drink was a very tasty experiment.My friend gave me a bottle of Stranahan's, so I have been using that the last couple nights, it is a bit spicy and dry and works pretty well in place of rye. Link to comment Share on other sites More sharing options...
MJB Posted August 14, 2013 Share Posted August 14, 2013 My whole family drinks Manhattans its official family cocktail.Everyone has their own spin and thats one of the great things about it.My father, brother, and myself all like this mix.2 parts Willett Rye1 part Antica Carpano Vermouth.2 dashes angostura bitters.1 Luxardo Cherry in the bottom of the glassMy dad prefers a heavier pour of rye closer to 3 to 1We use different bitters depending on the mood.Blantons also makes a fantastic substitute in the recipe The Willett Rye brings a lot to the party Link to comment Share on other sites More sharing options...
WAINWRIGHT Posted August 14, 2013 Share Posted August 14, 2013 I tried this recipe, great by the way, I have decided Carpano is my favorite of all the Vermouths I have tried and the rittenhouse is a great base rye. On the bitters I have tried multiple combinations. Angostura x2Angostura x1 and orange x1Peychands x1 and orange x1Angostura x1 and Peychauds x1Peychauds x2Orange x2 I find the orange doesn't add much of a noticeable difference to me, I did however notice that I like just Peychauds the best. But each drink was a very tasty experiment.My friend gave me a bottle of Stranahan's, so I have been using that the last couple nights, it is a bit spicy and dry and works pretty well in place of rye.I think I created a bit of a monster,I think the Manhattan kick is only equaled by my pursuit of all these damn expensive beers you keep recommending.......it's a hell of a fun hobby though isn't it?:grin: Link to comment Share on other sites More sharing options...
EagleRiver Posted August 14, 2013 Author Share Posted August 14, 2013 Ya I have 4 beers on draft and about 30 different bottles in the fridge and I can't stop playing around with the manhattan recipe, lol. We did some Rob Roy's last week with Isle of Jura Prophecy, they was quite intense. Link to comment Share on other sites More sharing options...
WAINWRIGHT Posted August 14, 2013 Share Posted August 14, 2013 Well in that case I'll come over drink all your good beer and leave you a bottle of nice rye it's a win win situation! Link to comment Share on other sites More sharing options...
c.dono Posted August 18, 2013 Share Posted August 18, 2013 Any of you guys ever use Fee Brothers bitters in your Manhattans? I think it works quite nicely for something a little different. I know they also have a barrel aged bitters that I am interested to try. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted August 18, 2013 Share Posted August 18, 2013 Any of you guys ever use Fee Brothers bitters in your Manhattans? I think it works quite nicely for something a little different. I know they also have a barrel aged bitters that I am interested to try.Fee Bros are fairly common and I have used several including the barrel aged and the aromatic old fashioned bitters which is a little similar to Angostura. They generally work nicely in most cocktails. The knock on Fee is that they are not alcohol based but instead glycerine and propylene glycol based. You don't typically use that much so not sure how much that matters. They kind of have a bitters for every occasion. Link to comment Share on other sites More sharing options...
EagleRiver Posted September 11, 2013 Author Share Posted September 11, 2013 In my Qwest for perfection I have found a cheap combo I really liked in an effort to use up some vermouth. Very Old Barton 6year BIB 2parts, M&R Sweet 1 part, 3 dashes peychauds. For whatever reason I found this combo really hit the spot with me. Not as good as say the Carpano/Rittenhouse combo, but for cheap ingredients is pretty dang good. Link to comment Share on other sites More sharing options...
Renegator Posted September 11, 2013 Share Posted September 11, 2013 Here is my "perfect" recipe:1 oz Rittenhouse Rye1 oz bourbon (I have experimented with Weller 12 and Old Forester Signature)1 oz Carpano Anitica Vermouth.24 oz Campari2 dashes of Whiskey Barrel Aged Bitters (I recently did 1 day Whiskey barrel and 1 dash Orange)Then I barrel age it for about 30 days.Mmmm Mmmmm Link to comment Share on other sites More sharing options...
johnm13 Posted October 18, 2013 Share Posted October 18, 2013 Here is my "perfect" recipe:1 oz Rittenhouse Rye1 oz bourbon (I have experimented with Weller 12 and Old Forester Signature)1 oz Carpano Anitica Vermouth.24 oz Campari2 dashes of Whiskey Barrel Aged Bitters (I recently did 1 day Whiskey barrel and 1 dash Orange)Then I barrel age it for about 30 days.Mmmm Mmmmmcould you review the barrel aged bitters? I currently prefer the bitter truth old fashion aromatic but wonder about the barrel aged. I like a ratio of 5oz booze to 3oz carpano or cocci with bitter truth. oh, and don't forget the luxardo cherry and lemon oil on the rim. Link to comment Share on other sites More sharing options...
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