Wondering about which Sweet Vermouth you use, if you don’t mind!Manhattan made with Sazerac Rye.
The big ice ball is because I got a new ice mold and wanted to try it out, but also wanted a Manhattan. View attachment 1262463
For this one it was Carpano Antica Formula just because I got a couple of bottles on sale a while back. Makes a very good Manhattan. I usually use Cocchi but it’s kind of hard to find around here.Wondering about which Sweet Vermouth you use, if you don’t mind!
Right on queue - tonight it will be a Boulvardier!For this one it was Carpano Antica Formula just because I got a couple of bottles on sale a while back. Makes a very good Manhattan. I usually use Cocchi but it’s kind of hard to find around here.
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I have MONSTER sized hands.Right on queue - tonight it will be a Boulvardier!
btw how big are your hands/this bottle?
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So Andre the Giant is your little brotherI have MONSTER sized hands.
Actually it’s a 375ml bottle and my hands are normal size.
Knob Creek Rye for mineBoulvardier sounds like a GREAT idea.
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Good stuffKnob Creek Rye for mine
I use the 2oz/1oz/1oz ratio as for a Negroni so to me it’s not overly bitter. That being said I prefer Fernet over Averna or Jaegermeister...I haven’t had a drink with Campari in it for some time. Now I remember why. The bitterness is like a slap to the face.
I used 1.5/1/1. I’ll try the 2/1/1 next time. I guess I should have said the first sip is like a slap in the face. Once my palate adjusted I really enjoyed it. I’ve never had Averna, will have to find some. Jaegermeister brings back good memories, bad memories, and some memories that I can’t remember.I use the 2oz/1oz/1oz ratio as for a Negroni so to me it’s not overly bitter. That being said I prefer Fernet over Averna or Jaegermeister...
Could taste nothing but the wheat in the Larceny