What are you drinking tonight?

[sarimento1]

good riddance, Isias!
Hard enough to pronounce your silly name! Who gave it to you anyway??
You were pesky, threatening and turned out to be zilch!!
Don't bother anyone else!

 

[DS/B MCS]

 

[sternej]

View attachment 1131390

That looks 'Really' good!

 

[sternej]

'Truly Hard Seltzer' Lime. The lime is the best one I've had

 

[Merle]

Lagavulin 16-year-old.

 

[Billski]

Brandy by Christian Brothers. Peach flavored.

 

[Mustard Seed]

Woodford Reserve

 

[FL shaver]

I was interested in the use of bitters for this one. Next time I will use no bitters and fresh squeezed lemon juice instead of Limoncello. That is Oprah’s favorite honey, by the way. Walker Farms in North Fort Myers, Florida. I get beeswax from them to make surf wax!

 

[The Knize]

View attachment 1133606View attachment 1133608
Settling in for Taça de Portugal between Benfica and FC Porto. Figured I mix up a Porto Tonico with a fresh mint sprig and lemon wedge. It is hot in SW FL with Isaias in the neighborhood.

Great drink!

 

[The Knize]

It was not sweet at all. It had kind of an ammonia like taste. I will try again and see if it grows on me.

I am with TexLaw, that does not sound right at all. I would try the individual ingredients separately to see if you like them. You may not like rye. I suppose rye has medicinal notes. I would not have said ammonia. As you indicated you had not tried rye previously. I would agree with others--at least what others are implying--that Martini & Rossi red vermouth is not very good, and might be a turn off. Carpano Antica is wonderful, but expensive. I love Dolan's dry vermouth. My guess is the red is good. Aside from the vermouth the rest of your ingredientes are solid. Stirring with ice chills and dilutes and I think both are appropriate for a Manhattan. I do not think 45 seconds is excessive and is consistent with the way I was taught to make a Manhattan. I would also not consider a Manhattan a beginner's cocktail. They are strong and powerfully flavored. I am not saying you are a beginner.

 

[Captain H]

I am with TexLaw, that does not sound right at all. I would try the individual ingredients separately to see if you like them. You may not like rye. I suppose rye has medicinal notes. I would not have said ammonia. As you indicated you had not tried rye previously. I would agree with others--at least what others are implying--that Martini & Rossi red vermouth is not very good, and might be a turn off. Carpano Antica is wonderful, but expensive. I love Dolan's dry vermouth. My guess is the red is good. Aside from the vermouth the rest of your ingredientes are solid. Stirring with ice chills and dilutes and I think both are appropriate for a Manhattan. I do not think 45 seconds is excessive and is consistent with the way I was taught to make a Manhattan. I would also not consider a Manhattan a beginner's cocktail. They are strong and powerfully flavored. I am not saying you are a beginner.

I am liking the Rye in my Old Fashions so I am thinking that either I have bad vermouth or I had a flavor expectation with the Manhattan that threw me. I will try a different sweet vermouth and see where that takes it. I am a beginner when it comes to cocktails so you may be right about a more acquired taste for it. Thank you for the Carpano Antica suggestion.

 

[ask4Edge]

ℒ𝒶𝑔𝒶𝓋𝓊𝓁𝒾𝓃 12 ('19)

 

[FL shaver]

Gold Rush. Basically a Whiskey Sour. I miss the egg white of a Boston Sour.

 

[DS/B MCS]

 

[DS/B MCS]

View attachment 1134657
I was interested in the use of bitters for this one. Next time I will use no bitters and fresh squeezed lemon juice instead of Limoncello. That is Oprah’s favorite honey, by the way. Walker Farms in North Fort Myers, Florida. I get beeswax from them to make surf wax!

I like the combination of fresh squeezed lemon juice and limoncello. It adds a bit more depth of flavor

 

[The Knize]

Thank you for the Carpano Antica suggestion.

You are welcome. It is going to increase your vermouth costs a lot and increase your dissatisfaction with drinks made with lesser vermouths.

I had my first Manhattan. at least one I liked, at Haynes Street Grill in San Francisco where the bartender told me they had done a month long contest to determine the best Manhattan, which they named after a regular customer. This winner was said to be Michter's regular rye bottling, which, as I recall is single barrel, although Michter's contracts out all of its production; Carpano Antica (3 to 1, as I recall); and a strip of lemon zest. They were very clear, no bitters and no cherry. Stirred over ice for a substantial time and served up. (FWIW, I went back to this bar about 12 years later and the then bartender had no idea what I was talking about, except they did have a Manhattan named after a long ago regular customer.) This was also my first experience with a rye I liked and with Carpano Antica. I was blown away.

In the time since, I have found other ryes I like as much or better, and find I prefer to have Angostura bitters and a cherry of my own processing in my drink. I am neither here nor there on a lemon strip. I have not found a vermouth I like better than the Carpano, but there are many good ones out there. Nevertheless, I suppose I can see some value in a stripped down version of this immortal cocktail.

 

[FL shaver]

I like the combination of fresh squeezed lemon juice and limoncello. It adds a bit more depth of flavor

Lol! I actually squeezed a bit of lemon juice in, too!

 

[enrywivanh]

The Glenlivet 12 - Double Oak

 

[MTG Jr]

View attachment 1135087

I am loving this stuff! I have a bottle that’s almost empty with one more in reserve. The Old Ezra 7 Barrel Strength has become one of my favorites, along with Henry McKenna 10yr BiB. I wish the pricing on both was a little more “accessible“.

 

[MTG Jr]

Sipping some Buffalo Trace right now, neat.....my go-to daily drinker.