(This is Part II of a "Cocktails 101" series I'm working on for the Speakeasy. Check the (upcoming) sticky in this forum for an index and info.)
Ah, the Manhattan. In my opinion, truly the king of cocktails. Although there are many possible variations, this is a pictorial recipe on my favorite way to mix a Manhattan, with Rye, sweet vermouth, and Agnostura Bitters. Not to mention the variations permitted by the many different available types of rye, vermouth, and bitters, the sky is truly the limit when you consider the possibilities of using other base liquors (scotch for a Rob Roy, Brandy for a Brandy Manhattan, etc), vermouth (add or substitute Dry Vermouth for a perfect and dry Manhattan, respectively), and ratios. These sorts of things don't bother me so much -- and in some cases (particularly where Rob Roys are concerned) are really excellent cocktails -- and juxtaposed with all the abominations that pass as "Martinis" these days, I think my lofty opinion on the enduring greatness of the Manhattan is quite justified, thankyouverymuch.
So, without any further adieu, gather your supplies:
Rye, Sweet Vermouth, Cocktail shaker & strainer, Bitters, Maraschino Cherries.
And now your glassware. As Tim can attest, I've been served "Manhattans" on the rocks, in standard rocks glasses. This makes me a saaaad panda. I use reguar "up" glasses (side note: "up," when referring to cocktails simply indicates that you want the drink served in a "martini" style stemmed glass. "Straight" alone specifies that you don't want ice. Its another one of my drinking pet peeves when people order drinks "straight up" when they really only mean "straight.") Anyway. I freeze my cocktail glasses, which is particularly nice for Manhattans, as I stir mine rather than shake them, which is less effective at chilling the drink.
Drop in your ice.
And begin with adding your Rye. As I mentioned, you can use just about any Whiskey you can imagine here, but Rye is the original, and IMHO there's a good reason. Fortunately, there's been a recent surge in the popularity of rye and many brands are becoming more widely available. Right now, I'm using (the last bit of) Russell's Reserve Rye, an offering from the folks who make Wild Turkey Bourbon.
This is a good time to talk about ratios. I use a 5:2 ratio when using RR Rye Whiskey, which is about 90 proof. With an 80 proof I'd kick it down to about 3:1, and with WT 101 Rye I'll generally go with something closer to 2:1. Its a touchy calculation, highly dependent on the properties of the whiskey you're using, the vermouth you're using, and your personal taste. I find that the 5:2 ratio when using RR and Cinzano Sweet Vermouth just hits that "sweet spot" where you still taste the "bite" of the rye, underscored by the almost candy sweetness of the vermouth. Overdoing it on the vermouth doesn't necessarily make the drink sweeter however -- its the balance of flavors that you're really looking to optimize here.
That said, you'll notice that I use the cap from the shaker to measure the ingredients. This is because, as you probably gathered from above, consistency is key. You need to be able to know exactly how much whiskey vs. vermouth you're using, so that you can adjust as necessary and reproduce your ideal Manhattan, once you've found that "sweet spot." You can use a shot glass, or of course a true jigger. For the purposes of this drink, 1 capful equalled 2 parts: i.e. I used 2.5 capfuls of Rye and 1 capful of Vermouth.
Then hit it with a few shakes of bitters. I go for 3 hard shakes. This is another "matter of taste" that you can play with heavily.
Now give it a good stir. You can shake the drink, but this emparts a cloudy color and a faintly frothy texture. You will get your drink colder, but I don't care for the look or the texture as much. I just stir it 10x or so and strain it into my pre-chilled glass.
If you're one of those guys like me who own a couple shakers but little else in the way of true barware (did you notice I stirred it with a knife?
), let me tell you how nice it is to have a true strainer rather than rely on the "holes" in the top of the shaker. The drink is just better, and you waste less.
Plop in your Marashino cherry garnish, and there you have it: Pat's favorite Manhattan. Superb.
Cheers!
Ah, the Manhattan. In my opinion, truly the king of cocktails. Although there are many possible variations, this is a pictorial recipe on my favorite way to mix a Manhattan, with Rye, sweet vermouth, and Agnostura Bitters. Not to mention the variations permitted by the many different available types of rye, vermouth, and bitters, the sky is truly the limit when you consider the possibilities of using other base liquors (scotch for a Rob Roy, Brandy for a Brandy Manhattan, etc), vermouth (add or substitute Dry Vermouth for a perfect and dry Manhattan, respectively), and ratios. These sorts of things don't bother me so much -- and in some cases (particularly where Rob Roys are concerned) are really excellent cocktails -- and juxtaposed with all the abominations that pass as "Martinis" these days, I think my lofty opinion on the enduring greatness of the Manhattan is quite justified, thankyouverymuch.
So, without any further adieu, gather your supplies:
Rye, Sweet Vermouth, Cocktail shaker & strainer, Bitters, Maraschino Cherries.
And now your glassware. As Tim can attest, I've been served "Manhattans" on the rocks, in standard rocks glasses. This makes me a saaaad panda. I use reguar "up" glasses (side note: "up," when referring to cocktails simply indicates that you want the drink served in a "martini" style stemmed glass. "Straight" alone specifies that you don't want ice. Its another one of my drinking pet peeves when people order drinks "straight up" when they really only mean "straight.") Anyway. I freeze my cocktail glasses, which is particularly nice for Manhattans, as I stir mine rather than shake them, which is less effective at chilling the drink.
Drop in your ice.
And begin with adding your Rye. As I mentioned, you can use just about any Whiskey you can imagine here, but Rye is the original, and IMHO there's a good reason. Fortunately, there's been a recent surge in the popularity of rye and many brands are becoming more widely available. Right now, I'm using (the last bit of) Russell's Reserve Rye, an offering from the folks who make Wild Turkey Bourbon.
This is a good time to talk about ratios. I use a 5:2 ratio when using RR Rye Whiskey, which is about 90 proof. With an 80 proof I'd kick it down to about 3:1, and with WT 101 Rye I'll generally go with something closer to 2:1. Its a touchy calculation, highly dependent on the properties of the whiskey you're using, the vermouth you're using, and your personal taste. I find that the 5:2 ratio when using RR and Cinzano Sweet Vermouth just hits that "sweet spot" where you still taste the "bite" of the rye, underscored by the almost candy sweetness of the vermouth. Overdoing it on the vermouth doesn't necessarily make the drink sweeter however -- its the balance of flavors that you're really looking to optimize here.
That said, you'll notice that I use the cap from the shaker to measure the ingredients. This is because, as you probably gathered from above, consistency is key. You need to be able to know exactly how much whiskey vs. vermouth you're using, so that you can adjust as necessary and reproduce your ideal Manhattan, once you've found that "sweet spot." You can use a shot glass, or of course a true jigger. For the purposes of this drink, 1 capful equalled 2 parts: i.e. I used 2.5 capfuls of Rye and 1 capful of Vermouth.
Then hit it with a few shakes of bitters. I go for 3 hard shakes. This is another "matter of taste" that you can play with heavily.
Now give it a good stir. You can shake the drink, but this emparts a cloudy color and a faintly frothy texture. You will get your drink colder, but I don't care for the look or the texture as much. I just stir it 10x or so and strain it into my pre-chilled glass.
If you're one of those guys like me who own a couple shakers but little else in the way of true barware (did you notice I stirred it with a knife?
), let me tell you how nice it is to have a true strainer rather than rely on the "holes" in the top of the shaker. The drink is just better, and you waste less.
Plop in your Marashino cherry garnish, and there you have it: Pat's favorite Manhattan. Superb.
Cheers!
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frown
