ratcheer Posted October 31, 2015 Share Posted October 31, 2015 Not usually a problem for me. I can drink Carpano by the glass as if it were a glass of wine!And that is probably what it is really for - an aperitif.Tim Link to comment Share on other sites More sharing options...
johnnybogey Posted November 1, 2015 Share Posted November 1, 2015 So I made both a Manhattan and Red Hook last night. I've come to the conclusion that cocktails just aren't for me, mainly, the vermouth. Something about the smell and taste just wasn't enjoyable for me. I thought maybe the stuff went bad but I cracked both bottles open for the first time tonight. Link to comment Share on other sites More sharing options...
moebimoebi Posted November 1, 2015 Share Posted November 1, 2015 I usually do:-2oz high-proof rye (Ritt/WT101)-1oz vermouth (Antica or Punt e Mes)-2 dashes bitters (Angostura/orange/or chocolate depending on mood)-Stir-Garnish w/ Luxardo cherryI also enjoy a Bookers Manhattan or Black Manhattan from time to time. Link to comment Share on other sites More sharing options...
ratcheer Posted November 2, 2015 Share Posted November 2, 2015 So I made both a Manhattan and Red Hook last night. I've come to the conclusion that cocktails just aren't for me, mainly, the vermouth. Something about the smell and taste just wasn't enjoyable for me. I thought maybe the stuff went bad but I cracked both bottles open for the first time tonight.Well, there are many other cocktails that have nothing to do with vermouth.Tim Link to comment Share on other sites More sharing options...
johnnybogey Posted November 2, 2015 Share Posted November 2, 2015 Well, there are many other cocktails that have nothing to do with vermouth.TimYeah, plan to try and Old Fashioned and Sazerac cocktails next. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 2, 2015 Share Posted November 2, 2015 Yeah, plan to try and Old Fashioned and Sazerac cocktails next.If you still want to give a Manhattan style one last shot and are feeling bold try the Black Manhattan with either Averna or Ramazzotti. Neither should be hard to find in a reputable good sized liquor store. Or find and ask at a decent cocktail bar and they can usually point you to a source! Link to comment Share on other sites More sharing options...
johnnybogey Posted November 2, 2015 Share Posted November 2, 2015 If you still want to give a Manhattan style one last shot and are feeling bold try the Black Manhattan with either Averna or Ramazzotti. Neither should be hard to find in a reputable good sized liquor store. Or find and ask at a decent cocktail bar and they can usually point you to a source!Thanks tanstaafl2. In your experience, does vermouth always have this sort of stale smell to it. Probably not describing it properly but can't help but feel like it went bad but the bottles were sealed. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 2, 2015 Share Posted November 2, 2015 Thanks tanstaafl2. In your experience, does vermouth always have this sort of stale smell to it. Probably not describing it properly but can't help but feel like it went bad but the bottles were sealed.Not how I would describe it but everyone has different perceptions I suppose. Carpano has more vanilla than anything. The Amaro's don't typically use a wine base at all and smell more like herbs and spices. Ramazzotti is more orange and cardamom while Averna has less orange and is perhaps a touch sweeter although still has some bitterness. Link to comment Share on other sites More sharing options...
johnnybogey Posted November 2, 2015 Share Posted November 2, 2015 Not how I would describe it but everyone has different perceptions I suppose. Carpano has more vanilla than anything. The Amaro's don't typically use a wine base at all and smell more like herbs and spices. Ramazzotti is more orange and cardamom while Averna has less orange and is perhaps a touch sweeter although still has some bitterness.Thanks tanstaafl2. Will give those a shot. Link to comment Share on other sites More sharing options...
johnnyflake45 Posted November 2, 2015 Author Share Posted November 2, 2015 So I made both a Manhattan and Red Hook last night. I've come to the conclusion that cocktails just aren't for me, mainly, the vermouth. Something about the smell and taste just wasn't enjoyable for me. I thought maybe the stuff went bad but I cracked both bottles open for the first time tonight.If you happen to have a Madeira on hand, try using it in place of the Vermouth. It offers a completely different flavor profile. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 2, 2015 Share Posted November 2, 2015 If you happen to have a Madeira on hand, try using it in place of the Vermouth. It offers a completely different flavor profile.Madeira is an excellent Manhattan variation. Indeed, port, sherry and madeira are all good variations in a Manhattan as I can attest from personal experience!. It is worth being aware that Madeira can have several different profiles much like sherry, from dry to sweet. And as fortified wine, a bit like sherry and port, that is then deliberately heated or cooked, unlike port (that used to occur naturally when shipped on sailing ships back in the day but is now deliberate) it tends to be well oxidized and therefore very stable after opening. It will last for many weeks. The four Madeira grape styles I know of are Sercial (the driest), Verdelho (a little sweeter), Bual (very sweet), and Malmsey (typically the sweetest, like a PX sherry but more nutty than raison-y to me).I would tend to use a tawny port, a amontillado or a sweeter oloroso sherry depending on how much sweetness you want and probably a Verdelho or Bual Madeira in a Manhattan as a starting point and then experiment from there! Link to comment Share on other sites More sharing options...
smokinjoe Posted November 2, 2015 Share Posted November 2, 2015 So I made both a Manhattan and Red Hook last night. I've come to the conclusion that cocktails just aren't for me, mainly, the vermouth. Something about the smell and taste just wasn't enjoyable for me. I thought maybe the stuff went bad but I cracked both bottles open for the first time tonight. As I have begun to bring in cocktails to supplement my straight whiskey drinking, I have had a similar experience as you, JB. I have found that I am not a big sweet vermouth fan. Your staleness description in your other post is similar to what I get. I compensate by significantly reducing the amount of SV called for in a recipe, and shakin' the bejeezus out of the Angostura. I am getting more appreciative (tolerant ) of the red vermouth profile when added in the proper amount, though. Link to comment Share on other sites More sharing options...
johnnybogey Posted November 3, 2015 Share Posted November 3, 2015 If you happen to have a Madeira on hand, try using it in place of the Vermouth. It offers a completely different flavor profile.Thanks Johnny. Been meaning to search for some of this. Link to comment Share on other sites More sharing options...
johnnybogey Posted November 3, 2015 Share Posted November 3, 2015 As I have begun to bring in cocktails to supplement my straight whiskey drinking, I have had a similar experience as you, JB. I have found that I am not a big sweet vermouth fan. Your staleness description in your other post is similar to what I get. I compensate by significantly reducing the amount of SV called for in a recipe, and shakin' the bejeezus out of the Angostura. I am getting more appreciative (tolerant ) of the red vermouth profile when added in the proper amount, though. Thanks Joe. Glad to hear I'm not the only one. Will try to reduce the amount of SV but also try some of the alternatives mentioned here. Link to comment Share on other sites More sharing options...
jersey12 Posted December 6, 2015 Share Posted December 6, 2015 Enjoying my favorite standard Manhattan this evening. 3.75oz WT 101 Rye 0.75oz Carpano Antica 3 dashes of angostura The only way to make this better (IMHO) is to sub Willett 4yr rye for the WT but I haven't seen any of that around here in quite some time. As long as I have a 5:1 Manhattan made with a 100+ proof rye, I'm a happy camper. Link to comment Share on other sites More sharing options...
Stew Posted December 18, 2015 Share Posted December 18, 2015 I have to agree with most here... A good Manhattan is a great cocktail. I remember my dad drinking them when we had company or went out to dinner. My parents would make a pitcher of Manhattans and just keep serving their guests as the evening went on. I remember as a kid lots of grown up laughter and whooping and hollering and dancing to the albums on the Hi-Fi...( there's a throw back for ya!) I've tried making both a Rye Manhattan and a Bourbon Manhattan. Bourbon seems a bit sweeter and milder in comparison to the Rye recipe. I like both depending on my mood that night. Here's my recipe: 2 1/2 oz Maker's Mark or Bulleit Rye 1 oz Carpano Antica Vermouth 3 dashes Angostura bitters Ingredients are added to a mixing glass with ice. Stir for 20-30 seconds so the mixture blends and chills. Strain into your glass ( I don't use stemmed glasses, my buds and I are too clumsy and we break 'em!) I use a cocktail tumbler or something in that nature; I like the heavier glass in my hand. I also make a Bulleit 95 Rye Old Fashion. Great drink. Gets the evening started with a warm glow and off we go! Link to comment Share on other sites More sharing options...
bigtoys Posted January 9, 2016 Share Posted January 9, 2016 (edited) Mine is based on the Rush Street Manhattan at Gibsons Steak House in Chicago. Basic guideline is 3-1-1; just like the TSA rules for carrying liquids on planes. 3 parts whiskey (they use WR), 1 part sweet vermouth, 1 part cherry lliqueur/brandy (they useCherry Heering) , Ango bitters I usually use Cherry Marnier (limited availability) or Luxardo Maraschino Cherry Liqueur I also usually use Carpano Antica, but got lazy today and grabbed the NP from the inside fridge. the original from a few weeks ago Edited January 17, 2016 by bigtoys Link to comment Share on other sites More sharing options...
bigtoys Posted January 9, 2016 Share Posted January 9, 2016 another interesting taste to introduce is walnut the other night (another NP vermouth night) I added Black Walnut bitters there is also a walnut liqueur from Napa called Nocino Link to comment Share on other sites More sharing options...
kjbeggs Posted January 25, 2016 Share Posted January 25, 2016 Great minds Bigtoys, That glass in your first pic is the same style I use for my Manhattans. I also often work in the Black Walnut bitters. Link to comment Share on other sites More sharing options...
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