We’ve spent a long while featuring cocktails of our own devising – either our own recipes or our own spins on the classics. But this month, we’re going back to basics. Just the classics, just the way they are, starting with one of my all-time favorite drinks: the Manhattan. – Andrew
2 oz Rye Whiskey
1 oz Sweet Vermouth
2 dashes Angostura Bitters
Combine the whiskey, vermouth, and bitters in a mixing glass and stir well with ice. Strain into a chilled cocktail glass and garnish with maraschino cherries. Enjoy!
Sometimes simple is best. Spicy, oaky rye; sweet, herbaceous vermouth; and some warmly spicy bitters. The Manhattan is beautifully smooth and rich, starting with a sharp edge of rye and ending with a long, warm finish. Perfect just about any time of year.
Just remember that any cocktail is only as strong as its weakest link. Skimp on the vermouth and your Manhattan will reflect that. My favorite for a Manhattan is Carpano Antica Formula, sweet with rich notes of vanilla.
This is going to be a fun month.
(Don’t forget to follow us on Instagram, where we’ve been posting our experiments before they make their way onto this column!)
Glassware by Liquorary
Photo Credits: Nole Garey for Oh So Beautiful Paper
Antica Formula alllll the way. I’m excited that you’re going through the classics. I am doing the same thing – getting back to the basics and expanding upon twists from there. To me, Manhattans are synonymous with the holiday season – cozy, savory, and warming. I’ll have to search out Catoctin Creek Rye; it is new to me. Happy weekend!
I constantly spent my half an hour to read this blog’s posts all the time along with a cup of coffee.
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