Young Blacksmith Posted October 19, 2013 Share Posted October 19, 2013 Here is my go to Manhattan:2.5 oz Sazerac Rye1 oz Nolly Prat Rouge4 dashes Pechyaud's Luxardo cherry with a bit of syrupI don't really like Angostura bitters, and find the Sazerac to be just right for my tastes. Need to try the Handy variant! Link to comment Share on other sites More sharing options...
EagleRiver Posted October 23, 2013 Author Share Posted October 23, 2013 I think my favorite has become2oz Rittenhouse1oz Carpana3 dashes angosturaAfter not being able to get any Sazerac for many months I finally picked up a fresh bottle yesterday and made this combination.2oz Sazerac Rye1/2oz Cinzano Sweet1/2oz Cinzano Dry3 dashes of AngosturaIt was very, very good, could become my other go to. Link to comment Share on other sites More sharing options...
jersey12 Posted October 25, 2013 Share Posted October 25, 2013 I like to make my manhattans is with a 5:1 ratio of rye to vermouth. My ideal is made with Willett 4yr rye but I'm happy to use any rye or high rye bourbon (tonight's was made with OGD 114). I also like a good 3 dashes of Angostura and a single cherry if I happen to have any around.I actually just finished a my current bottle of Martini & Rossi sweet vermouth and would appreciate some input on something different to replace it with. Thanks in advance for your input! Link to comment Share on other sites More sharing options...
JKLS Posted October 25, 2013 Share Posted October 25, 2013 (edited) I actually just finished a my current bottle of Martini & Rossi sweet vermouth and would appreciate some input on something different to replace it with. Thanks in advance for your input! Edited October 25, 2013 by JKLS typo Link to comment Share on other sites More sharing options...
JKLS Posted October 25, 2013 Share Posted October 25, 2013 This:Ashtray Heart: 1 oz Smith & Cross, 1 oz Dolin Dry or Noilly Prat Vermouth, 1 oz Punt e Mes. Rinse glass with smoky Mezcal. Link to comment Share on other sites More sharing options...
jersey12 Posted October 25, 2013 Share Posted October 25, 2013 I like Carpano Antica. Link to comment Share on other sites More sharing options...
Young Blacksmith Posted October 25, 2013 Share Posted October 25, 2013 Check out Dolin and Nolly Pratt also, both good vermouths. I can get Nolly Pratt locally, but have to travel to find Dolin and Carpano Antica. Link to comment Share on other sites More sharing options...
soonami Posted October 25, 2013 Share Posted October 25, 2013 I like Willet FE Rye 110 proofer in Manhattans. Although I made one with Handy the other night that was excellent, it just seems excessively luxurious.For me, I usually like 3-4:1 Rye to Vermouth. Right now I'm using Cocchi Torino, which I think is great. I also prefer a thick orange twist to maraschino cherry, but that's just meUsual Recipe:2 oz Willet FE Rye0.75 oz Cocchi Torino2 dashes AngosturaStir over ice, strain into coupe and then a wide peel of orange (1 x 2 in) twist over the top and rubbed on the rim Link to comment Share on other sites More sharing options...
Guest Posted October 27, 2013 Share Posted October 27, 2013 I am intrigued by tanstaafl2 and his smokey mezcal rinse, this is something that definitely warrants further experimentation and my sincerest of thank yous goes out to you mate.Played about 3hrs of basketball this arvo (sunday) and my body is about to explode, after a bunch of water i enjoyed a:Perfect manhattan2oz EC120.5oz noilly sweetO.5oz noilly dry4 dashes agno orange bitters Link to comment Share on other sites More sharing options...
JKLS Posted October 28, 2013 Share Posted October 28, 2013 Ashtray Heart: 1 oz Smith & Cross, 1 oz Dolin Dry or Noilly Prat Vermouth, 1 oz Punt e Mes. Rinse glass with smoky Mezcal.I was a bar the other night where they had all of these and I knew the bartender. He made me one. He hated it. My girlfriend who loves cocktails, bourbon, mezcal, smoke, etc also hated it. I loved it.I am intrigued by tanstaafl2 and his smokey mezcal rinse, this is something that definitely warrants further experimentation and my sincerest of thank yous goes out to you mate.And since I do not have any of the original ingredients, tonight I am drinking a variant. What started as a perfect Manhattan and then transitioned to a rum based version is now coming full circle.1oz THH Sazerac Rye1oz Carpano Antica1oz Dolin Dry2 dashes Bitter End BBQ BittersLagavulin 16 washNot half bad. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted October 29, 2013 Share Posted October 29, 2013 I was a bar the other night where they had all of these and I knew the bartender. He made me one. He hated it. My girlfriend who loves cocktails, bourbon, mezcal, smoke, etc also hated it. I loved it.It is definitely one for the dry, smokey crowd. Not an every day drink to be sure but every now and again t is just the thing. Comes from the Beta Cocktail book which is full of little oddities like this!And since I do not have any of the original ingredients, tonight I am drinking a variant. What started as a perfect Manhattan and then transitioned to a rum based version is now coming full circle.1oz THH Sazerac Rye1oz Carpano Antica1oz Dolin Dry2 dashes Bitter End BBQ BittersLagavulin 16 washNot half bad. Experimentation, as Martha would say, is a good thing! Link to comment Share on other sites More sharing options...
c.dono Posted October 30, 2013 Share Posted October 30, 2013 Any of you guys try Vya vermouth in your Manhattans or other cocktails? Interested to know how it is. Link to comment Share on other sites More sharing options...
Wryguy Posted October 30, 2013 Share Posted October 30, 2013 Any of you guys try Vya vermouth in your Manhattans or other cocktails? Interested to know how it is.Great! It's a bit pricier than other options, but it tastes less processed and fresher in its spiciness. That and Dolin and Cocchi are my mainstays for Manhattans. It's definitely deep, rich stuff. Link to comment Share on other sites More sharing options...
SqueakScolari Posted November 8, 2013 Share Posted November 8, 2013 Any of you guys try Vya vermouth in your Manhattans or other cocktails? Interested to know how it is.I love Vya vermouth. That and Punt e mes are my go-to for sweet vermouth. Punt e mes has a bitter flavor that I like. There's a lot of good cocktails with vermouth, Campari, Cynar, etc.I just opened my first Carpano Antica and made a Vieux Carré with it (Sazerac Rye and E&J VSOP). Pretty good stuff. Link to comment Share on other sites More sharing options...
jersey12 Posted November 16, 2013 Share Posted November 16, 2013 Just had my first manhattan made with Carpano Antica. Definitely noticed the vermouth more than I ever had before using martini & rossi and I'm pretty sure I liked it but will have to conduct further tests . Link to comment Share on other sites More sharing options...
petrel800 Posted November 16, 2013 Share Posted November 16, 2013 I'm a 3 to 1 guy myself, rye to vermouth. Carpano Antiqua only. 2 dashes fee brothers bourbon barrel aged, 2 dashed barrel aged orange bitters. Serve in a chilled martini glass. For Rye, I'm a fan of the Willet 4 year family reserve rye. I know its LDI, nut the high proof brings a lot to the drink.Sent from my iPad using Tapatalk Link to comment Share on other sites More sharing options...
nd2005 Posted November 23, 2013 Share Posted November 23, 2013 I've been mixing it up between bourbon and rye lately:High West Rendezvous Rye 3 ozDolin Sweet Vermouth 1.5 ozFee Barrel aged orange bitters1 homemade cherry (see recipe from ErichPryde on this forum)Stirred, not shakenOrFour Roses 1B 3 ozVya Sweet Vermouth 1 oz (Vya has a great, distinct flavor, but I tend to go lighter on it)Fee orange bitters again1 homemade cherryStirred, not shakenA little splash of 4R1B on top of the finished cocktail Link to comment Share on other sites More sharing options...
Solon Posted November 25, 2013 Share Posted November 25, 2013 Here's new one I have been having: 3 Parts Rye ( I use Ryan & Wood)1 Part Sweet Vermouth1/4 part maple syruptwo dashes Orange Bitters. Shaken into a chilled glass. Link to comment Share on other sites More sharing options...
higgins Posted November 26, 2013 Share Posted November 26, 2013 A little splash of 4R1B on top of the finished cocktailI've been enjoying a splash of high-proof bourbon to the top of my Manhattans lately, usually OGD114. Not too surprising, but it makes for a really good tasting cocktail! :grin: Link to comment Share on other sites More sharing options...
JKLS Posted December 8, 2013 Share Posted December 8, 2013 Currently:3/4oz OGD BiB3/4oz Ritt Rye BiB3/4oz Punt e Mes3/4oz Noilly Prat Extra Dry3 dashes orange bitters2 ea cherry to garnishSolid. Might mix up a big batch, throw it in a large mason jar with some charred barrel staves, then bottle it in some small bottles for holiday gifts. Link to comment Share on other sites More sharing options...
DAM Posted December 11, 2013 Share Posted December 11, 2013 (edited) My standard recipe is as follows:3 oz Rittenhouse1 oz Carpano Antica2 Dashes Angostura bittersGarnished with a lemon twist and a cherry.And serve in a coup.My "perfect" Manhattan though is essentially a reverse Jerry Thomas, where I substitute George T. Stagg in a 2:1 ratio with the Carpano. That is hard to beat. Edited December 11, 2013 by DAM Link to comment Share on other sites More sharing options...
Drewsan Posted December 27, 2013 Share Posted December 27, 2013 A nice winter rye variation:1 3/4 oz - Jefferson's 100% Rye1/2 oz Contratto Bianco1/4 oz Dolin Blanc*Stirred with 1-2 dashes Angostura Orange**Strained into a chilled Manhattan glass that has a Angostura (regular) wash and an orange (can be flamed) twist* Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 28, 2013 Share Posted December 28, 2013 Contratto Bianco vermouth is reaching pretty deep into the spirits cabinet! It was only reintroduced last year I believe.Haven't seen it locally so far. Where are you located?What do you think of it? Have you tried either of the Rosso's or the fernet? Link to comment Share on other sites More sharing options...
matthewdc Posted December 30, 2013 Share Posted December 30, 2013 Ordered a pre dinner drink called the The Manhattan Project: old overholt rye infused with ceylon tea & thyme, carpano antiqua formula vermouth, housemade orange bitters. I have to say it was a very good manhattan--one of the best I've had in a while. I plan to try to infuse some rye to recreate it. Link to comment Share on other sites More sharing options...
Oboe Cadobro Posted January 2, 2014 Share Posted January 2, 2014 On occasion, I make a Manhattan using Bittermens Xocolatl Mole bitters (spicy chocolate bitters). Best to NOT use a rye unless you like your cocktail really spicy! I tend to use a lighter weight vermouth like Vya and a lower proof bourbon like WT101, WTRB, or even ETL.http://bittermens.com/products/xocolatl-mole-bitters/Bittermens makes a bunch of excellent high-quality bitters for many different styles of cocktails, and they even have recipes for fantastic cocktails you have never heard of...:toast: Link to comment Share on other sites More sharing options...
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