The Manhattan

[Gillman]

There have been threads (I checked) that have touched on aspects of the Manhattan cocktail. E.g., what is the Perfect Manhattan, whether rye or Bourbon should be used, whether old whiskey goes well in Manhattans and other such tangents. None of these simply asked people, how do you make your Manhattan and why do you like it? So I propose this question now.

Here is my own reply: I like a Manhattan made with almost any kind of U.S. or Canadian whiskey, preferably a rye whiskey or rye-oriented bourbon, but any good whiskey will do. I use red vermouth only, any kind will do except the imitations made in Canada by some wineries. Bitters are essential, any kind. Cherry is essential, red only (recently I was served a Manhattan cocktail with a green cherry lurid in the bottom; did this explain the light headache the next day A.M.? ). I like both rocks and straight-up Manhattans. Proportions: a strict 3:1 whiskey to vermouth. I like Manhattans because the herbs in the vermouth and sweetness meld into the whiskey giving a complex taste, one (too) that seems old-fashioned, an old-time compound from when people did not abjure strong tastes. The Manhattan is flexible but only up to a point. Although I don't use white vermouth or mixtures of red and white, I can see why the Eastern Establishment were fussy about the correct type and amount to use. Small changes to the drink can affect the taste noticeably - mixology requires exactitude and good ingredients, and the right touch - and good company.

How do you make your Manhattan if you like one? What are its merits in ypur view?

Gary

[cowdery]

I think you can use any American or Canadian whiskey, but the better the whiskey the better the drink. Even American blended whiskey makes a pretty good Manhattan. I think the vermouth does make a difference. Martini & Rossi is very acceptable and has the advantage of being widely available in 375 ml bottles. Noilly Pratt is better, but hard to find and usually only available in 750 ml bottles, one of which will last me about 20 years. I do like a dash of bitters. Cherry is a must. Ratio of whiskey to vermouth I probably prefer 4:1 but 3:1 is okay and I frequently just free pour and guess. I don't drink Manhattans often but I do like them. Most suplime Manhattan experience was a Manhattan made with Blanton's at the Ritz-Carlton's bar in, well, Manhattan.

[Dave_in_Canada]

Gary that's a good question.

I think the Manhattan is one of the most abused recipes of all time (not to mention the Martini) which has allowed for a wide variety of choice/opinions. Most recipes I've seen tend to lower percentages of whiskey (eg. 2:1 or 3:1), but Whisk(e)y connoisseurs generally prefer a higher percentage (eg, 4:1). Some recent recipes even omit the red vermouth (sacrilegious). In Canada and possibly many US bars, the Manhattan is poured from a "well" Rye which in fact contains very little rye thus very little flavour, thus needing more vermouth and bitters.

I personally prefer my Manhattan WITHOUT a cherry, now how's that for sacrilegious! I can't get ahold of a good cherry that's not a maraschino.

[cowdery]

The thing with martinis especially has become ridiculous. It seems that the only requirement for calling something a martini is that it be served in a martini glass. Of course, I'm so old school I question the legitimacy of the vodka martini.

[Dave_in_Canada]

vodka martini

How about a "Gin & Tonic" made with vodka (ie. no gin???)

(sorry about the hijack. I won't do it again)

[OneCubeOnly]

My perfect Manhattan uses rye: it's a 4:1 mixture of VWFR Rye 13yo + Martini & Rossi red vermouth with two hefty shakes of Angostura bitters. One maraschino cherry is optional but recommended.

Interestingly enough, as much as I love a straight rye Manhattan, the high-rye bourbons (like OGD 114) don't seem to taste as good to me as the more finesse ones. My theory is that the vermouth takes the edge off the rye notes, so what you're tasting is whatever's left. (ie. rye bourbon without the rye!?)

My experience has been that the stuff that's left is

[lakegz]

vodka martini

How about a "Gin & Tonic" made with vodka (ie. no gin???)

(sorry about the hijack. I won't do it again)

for reals, i was at a bar and they served "vodka-tonics" i was puzzled because, with a vodka and tonic, where would the flavor come from?whats the point? oh well, my college peers loved it.(girls)

[OneCubeOnly]

(I hope this isn't a hijack!)

Speaking of Manhattans (& martinis), how do you guys feel about the whole "bruising the gin" or "bruising the spirits" thing? Personally, I shake the bejeezus out of anything that goes in the shaker. The output isn't as pretty (you get a cloudy drink), but it seems better blended. Is there any merit to the whole "bruising" thing?

[jbutler]

(sorry about the hijack. I won't do it again)

DaveM getting thrashed in public for his recalcitrance.

[Dave_in_Canada]

OUCH!

[ratcheer]

I don't know that I ever drink Manhattan cocktails. When we were discussing them a year or so ago, I ordered one in a bar one evening. It never came.

Tim

[dgonano]

For myself 3 to 1 ratio makes a fine drink ( rye or bourbon). I add a few drops of bitters and a cherry is a must. For guests who request Canadian, a 2 to 1 ratio with bitters , a cherry and a slice of orange.

[pepcycle]

I like a Maraschino Cherry Infused Bourbon, a cherry and the bitters. I make the infusion with drained maraschino's and soak them with WT 101 or OGD BIB. The extra proof is needed with the pomegranate taste of the maraschinos.

I love them shakin' till little shards of ice will be strained into the chilled glass.

BTW: I discard all the juice from the cherries. You can tell when the bourbon is ready because the cherries get "Bleached" to a pale brick red.

Aside: Are grenadine, maraschino cherry juice and sweetened pomegranate juice essentially the same???

[OneCubeOnly]

I love them shakin' till little shards of ice will be strained into the chilled glass.

Okay, there's one vote for "bruising" is okay.

Since nobody else has voiced their opinions, I did a Google search and it looks like there are mixed opinions about it. If you're into martinis there are some good webpages in that list.

[LeNell]

Grenadine is supposed to be based on pomegranate juice. Not the same as maraschino at all. A common misconconception is that grenadine is cherry flavored.

[LeNell]

The only way to go is with rye. Try a VW rye with Vya sweet vermouth. Vya kicks a** compared to other vermouths. I even drink it straight.

[lakegz]

Pomegranite in Spanish is Granada or sometimes spelled Grenada. so its safe to say Grenadine juice is from a pomegranite.

[wadewood]

Rose's Grenadine, a popular brand, IMHO is sweetened colored water. It does state it contains natural flavor but does not list pomegranate. (is spelling nite or Nate?).

There is a brand of pomegranate juice that can purchased in refrigerated section of grocery store: POM

They sell a 100% juice version. I have used this with a simple sugar syrup to make my own grenadine.

[kitzg]

Thanks for the vermouth tip!

[OneCubeOnly]

So far I've come up empty finding the Vya. Just lots of Tribuno and Martini & Rossi. I'll have to look in Maryland on my next sale run.

[voigtman]

I just checked their website ( http://www.vya.com/ ) and distribution is very limited for the total production of 800 cases. Just single locations in MA, MD, VA and just 2 locations in NY. Of course, they ship to lucky folks in the reciprocity states. If I ever see a bottle, I'm going to snag it.

[dgonano]

Just single locations in MA, MD, VA and just 2 locations in NY.

Those listed are the importers or wholesalers, so your local retailer should easily be able to place an order.

[wadewood]

I was downtown Seattle today and wondered in the wine shop across from the Pike Place market. They had Vya vermouth; spendy at 12.99 for a 375ml bottle, but is very tasty. I'm trying a little straight, but plan to make a Manhattan with VWFR Rye later tonight.

My last post for the week. We fly to Lexington in the morning. I'm leaving work and my laptop behind.

[gr8erdane]

Up to this point, the only manhattan I had ever tried was the Apple Manhattan concoction MM had at the Sampler this year and I wasn't overly impressed with that expression.

Well, I finally broke down to try a Manhattan using the formulation most seem to agree on here. I actually found a 350ml bottle of Noilly Pratt Sweet Vermouth, mixed it in the three to one ratio with my favorite rye VWFRR 13, added a dash of bitters and a cherry. Now comes the question. Do Angostura Bitters go bad or is this drink supposed to taste like licking an ash tray? That's the taste I got and really had to push myself to finish the drink. Bad bitters is the only explanation I can come up with for this. I've had the bottle for as long as I can remember but had never opened it prior to this occasion.

[bobbyc]

Do Angostura Bitters go bad

I guess anything can happen but the proofage is so high on those I imagine that a bottle should conceivably last indefinately. I tasted a drop of them and cannot label the flavor with any ashtray attributes.