The Manhattan

[scratchline]

Never heard that about the cherries, but that might explain a few things. I'll waste no time bumping it up to five.

I think the whiskey is transitional since the bottle is bottom stamped '93 and the label is both Frankfort and Clermont. I'm thinking bottled by Beam, but maybe older stock that they acquired with the brand. I suppose it's possible that it's the first Beam-distilled Taylor, but I'd bet otherwise. I'll pull out an older 86 proof bottle that I have for comparison.

Regardless, this whiskey makes a very fine Manhattan when paired with the Noilly.

-Mike

[barturtle]

Recently I "learned" that drink garnishes should always be odd numbers, three cherries or five, but not four. Some kind of superstition. I don't have details.

This is true. Don't know the reason either, but I worker at a bar that got in such large olives that a skewer would only hold two and one old-timer would send his martinis back.

Personally I'm a twist person and that holds true whether it's a martini or manhatten. I don't like the extra salt and oil in my martini (gin, please) and the cherry in a manhatten just seems take it past my own sweetness point.

[SingleBarrel]

I like "Perfect" Manhattans, which as defined in most cocktail recipes involves both sweet and dry vermouth. Lately, I seem to be enjoying a Knob Creek Perfect Manhattan, with 5 parts bourbon, 1 part dry vermouth, a splash of sweet vermouth, a slightly larger splash of Southern Comfort (100 proof), and a couple of shakes of bitters. This is stirred in my shaker (not shaken, as I don't like it to come out cloudy, NOT because I believe in the "bruising" theory), and served straight up in a cocktail glass with a single stemmed cherry. About the only variation on the above is the type of bourbon (or rye) that I use. I never use the very best sipping bourbons (though I'm sure the Manhattan would be delicious!), just because I think something like Pappy 20 yr or Eagle Rare 17 yr is best enjoyed by itself. Anyway, I've just made myself thirsty enough to go in the bar and make one now!

[Gillman]

This sounds excellent.

Gary

[wadewood]

I had a Perfect Manhattan for the first time this past weekend. At one of my favorite bars in Seattle, ZigZag Cafe, and asked for a Manhattan. Bartender suggested a Perfect and made it with OGD 114. Very nice.

[CrispyCritter]

I'm going to have to try the Perfect variety sometime - or even a dry version (white vermouth only). Lately I've had more Red Hooks than actual Manhattans... but they are quite tasty in their own right.

[brian12069]

I like "Perfect" Manhattans, which as defined in most cocktail recipes involves both sweet and dry vermouth. Lately, I seem to be enjoying a Knob Creek Perfect Manhattan, with 5 parts bourbon, 1 part dry vermouth, a splash of sweet vermouth, a slightly larger splash of Southern Comfort (100 proof), and a couple of shakes of bitters. This is stirred in my shaker (not shaken, as I don't like it to come out cloudy, NOT because I believe in the "bruising" theory), and served straight up in a cocktail glass with a single stemmed cherry. About the only variation on the above is the type of bourbon (or rye) that I use. I never use the very best sipping bourbons (though I'm sure the Manhattan would be delicious!), just because I think something like Pappy 20 yr or Eagle Rare 17 yr is best enjoyed by itself. Anyway, I've just made myself thirsty enough to go in the bar and make one now!

I remembered reading this a few nights ago and here is the Manhattan I just made that is fantastic. By the way....it is THE FIRST time I have ever tried dry vermouth in a manhattan.

Ok...In a good size rock glass that I filled with about 3/4 ice. Maybe 7 cubes? I poured in 2 shots of Sazerac Rye then I took a shot glass, filled it with 1/2 dry vermouth, the other 1/2 sweet vermouth. I poured that in. I then added maybe 3 or 4 shakes of bitters. I have to say, I didn't think I would like the dry vermouth in there but it REALLY enhanced the flavor.

I may try another!

[JeffRenner]

I have just had the best Manhattan I can recall having made. It was a Gilmanized base.

The proportions:

1 oz. Wild Turkey rye

1 oz. Old Forester 100 proof

3/4 oz. Boissiere sweet vermouth

2 dashes Angostura bitters

Made and served on the rocks (although I generally prefer them "up.")

I really enjoyed the spicy character from the rye. Very balanced proportions.

Cheers

Jeff

[cowdery]

There is something terribly sophisticated about making a whiskey cocktail with two different whiskeys.

[brian12069]

There is something terribly sophisticated about making a whiskey cocktail with two different whiskeys.

This is true. That is why I just made a Manhattan with 1oz of Woodford Reserve, 1oz of Old Rip Van Winkle 15 year 107, 1/2 oz Sweet Vermouth, 1/2 oz Dry Vermouth and a few dashes of bitters...on the rocks....many rocks... I love it...the Rip Van Winkle really enhances the flavor.

[Jake_Parrott]

I wish I had enough ORVW 15/107 to use it in any cocktail.

[brian12069]

I wish I had enough ORVW 15/107 to use it in any cocktail.

I even have one in reserve...

[Jake_Parrott]

That's not enough .

[SingleBarrel]

Ok, just shifted from my comfort zone a bit (after reading many of the posts in this thread) and went for a regular (as opposed to Perfect) Manahattan, with OGD 114, Noilly Pratt Vermouth (3 to 1), and a couple dashes of Angostura Bitters. What a great way to say "good night"!

:cool:

[Gillman]

Once more, with feeling.

This is an odd kind of drink (maybe they all are), in that if it isn't "right", I can't drink it. If it is good though, it is very very good.

I've decided through trial and error that my ideal Manhattan needs to be composed of a combination of older and younger bourbons, some vodka and some Canadian whisky (apart from bitters, vermouth, cherry). I have tried it with bourbon on its own; bourbons blended; bourbon(s) and vodka; bourbon(s) and Canadian whisky; and the aforesaid blending of multiple bourbons, vodka and Canadian whisky. Only the latter ends up being to my taste.

I like too an orange vodka because the background of orange flavor adds a lot to the drink. But I can use 50/50 vodka and Cointreau or just Cointreau. The sweetness level can be adjusted through the amount of vermouth added. I find the kind of vermouth does not really matter, but it is important to add bitters, and more than a little.

The result is rich in flavor, whiskey flavour, but has a pleasing lightness from the non-bourbon liquors added, and also, a roundness and softness which facilitates neat or rocks drinking.

As to proportions, the bourbons should be about 2:1 to the other elements: a little heavier on the bourbon won't hurt. Oops, I forgot something important: an addition of straight rye helps to "make" the drink. So a little always goes in, usually Pikesville.

This cocktail is ideal for blending older and younger bourbons and straight ryes.

Gary

[darkluna]

I've decided through trial and error that my ideal Manhattan needs to be composed of a combination of older and younger bourbons, some vodka and some Canadian whisky (apart from bitters, vermouth, cherry).

I don't know what to call that (A "Gillman"?), but I'm loathe to call it a Manhattan. I'm not what I'd call a purist either -- I eschew the cherry in my manhattans

[brian12069]

Once more, with feeling.

This is an odd kind of drink (maybe they all are), in that if it isn't "right", I can't drink it. If it is good though, it is very very good.

I've decided through trial and error that my ideal Manhattan needs to be composed of a combination of older and younger bourbons, some vodka and some Canadian whisky (apart from bitters, vermouth, cherry). I have tried it with bourbon on its own; bourbons blended; bourbon(s) and vodka; bourbon(s) and Canadian whisky; and the aforesaid blending of multiple bourbons, vodka and Canadian whisky. Only the latter ends up being to my taste.

I like too an orange vodka because the background of orange flavor adds a lot to the drink. But I can use 50/50 vodka and Cointreau or just Cointreau. The sweetness level can be adjusted through the amount of vermouth added. I find the kind of vermouth does not really matter, but it is important to add bitters, and more than a little.

The result is rich in flavor, whiskey flavour, but has a pleasing lightness from the non-bourbon liquors added, and also, a roundness and softness which facilitates neat or rocks drinking.

As to proportions, the bourbons should be about 2:1 to the other elements: a little heavier on the bourbon won't hurt. Oops, I forgot something important: an addition of straight rye helps to "make" the drink. So a little always goes in, usually Pikesville.

This cocktail is ideal for blending older and younger bourbons and straight ryes.

Gary

That is a Frankinhattan...

[CrispyCritter]

I like too an orange vodka because the background of orange flavor adds a lot to the drink. But I can use 50/50 vodka and Cointreau or just Cointreau. The sweetness level can be adjusted through the amount of vermouth added. I find the kind of vermouth does not really matter, but it is important to add bitters, and more than a little.

I've done a similar thing using the Red Hook approach but using Cointreau or Triplum instead of maraschino (and of course, the Punt e Mes bittered red vermouth). Tasty! The Punt e Mes' bitter edge balances out the liqueur's sweetness very nicely.

I generally use a straight rye, unblended, though.

[Gillman]

No, no it's a Manhattan all right.

If a Manhattan can be made from only Canadian whisky, or Seagram 7, mine qualifies even more so.

Gary

[bluesbassdad]

I don't know what to call that (A "Gillman"?), [snip]

A Gillmanhattan, of course! :grin:

Yours truly,

Dave Morefield

[TNbourbon]

A Gillmanhattan, of course! :grin:

Yours truly,

Dave Morefield

Been there already, Dave, more than two years ago:grin: :

http://www.straightbourbon.com/forums/showpost.php?p=38327&postcount=93

[Gillman]

Boyz, you give me too much credit.

Take a Manhattan made with Seagram 7 or another American blended whiskey, or with a Canadian whisky. Not everyone's choice, perhaps, but a Manhattan it certainly is.

These liquors are a combination (more or less) of bourbon and/or straight rye; green whiskey; neutral spirits; and/or maybe aged GNS or whiskey. Also, there may be some kind of flavoring in them.

My Manhattan is neutral spirits (vodka); Canadian whisky (aged GNS and some low proof whisky); and twice as much real bourbon and rye: more than you'll get in that 7 Crown Manhattan.

The orange from my Charbay vodka, which added to the bitters I added makes essentially an orange bitters (traditional in the Manhattan), is just a light flavouring. As I said, American whiskey and some Canadian has this as part of its palate.

So my version ain't no frankendrank, it is simply the way you would make it if you used American blended or Canadian whisky. (It is a variation and should not partake of the suspicion attendant on blended whiskey because my drink is 2/3rds straight whiskey at least). 1000's of these are made in the bars of the land every day.

Now if you want a REAL invention, there is my 50/50 blended North American whiskies and Spanish/Canadian brandy combo. Now that has some claim to originality.

Oops, I just remembered that Samuel M'Harry in his 1809 whisky manual advises to add whiskey to brandy to increase the proof. And a bunch of 1800's punch recipes mix brandy and whisky.

I'll have to put my thinking cap on. Gin and beer? Nope, that's an old drink called purl. Gin and whiskey? Well, not if I use oude (original-style) Dutch gin, that is a kind of whiskey right there. London gin and bourbon? Now we're getting kind of icky. But not really, the gin's base is just GNS, so we're just lightening the bourbon taste a bit. We are adding juniper, angelica and citrus though to bourbon (from the dry gin), that's weird. Yeah but wait a minute. All those things are found in many kinds of vermouth - which is an essential part of a Manhattan. Not only that, vermouth has (I just remembered) young brandy in it. That brandy and whiskey thing is rearing its head again and all from the pages of the standard bar manuals. Grrr.

I can't be original no matter how hard I try and it would be wrong to accept compliments much as I appreciate (sincerely) the intent...

Gary

[cowdery]

From my experience, the manhattan can legitimately be made with bourbon, rye, American blended or Canadian whiskey. The preference tends to be regional, rye or an American blend in the northeast, Canadian whiskey in the midwest, bourbon in the south and west. All have their attractions. These days, I tend to prefer Rittenhouse Rye BIB.

[bluesbassdad]

Sometimes I wonder whether I've ever had an original thought.

Yours truly,

Dave Morefield

[TNbourbon]

Sometimes I wonder whether I've ever had an original thought.

Yours truly,

Dave Morefield

Dave, I was thinking (wishfully) more in the 'great minds think alike' vein.:bowdown: