Following up on the “Classic Martini” thread, what is your formula for a classic Manhattan. Went to Dante in NYC last week and had the best Manhattan I’ve ever had. Sadly I was so enthralled that I didn’t ask what vermouth they used.
I’m generally a 3 parts Michter’s Straight Rye, one part Cocchi vermouth and a couple dashes of bitters. Luxardo cherries are a must and I like three. I also twist some orange rind over the glass to give it a little more aroma and include the rind in my drink.
Carpano Antica is a nice vermouth as well but it is very dark and heavy so I tend to use a little less of it.
I use 2/0.6 ratio. Rye preferred (Rittenhouse typically) with Carpano Antica. Lots of other vermouths too but can’t get punt e mes locally. Need to address the lack of cherries.
Mostly Fee Bros bitters or the barrel aged. Used Hella aromatic bitters recently with good results.
I’ve been leaning a lot lately into ryes with a higher % of rye in the mashbill. My go-to rye currently (Pinhook single barrel) is 95% rye as opposed to the normal 60-75% in many ryes widely available.
Current go-to recipe:
2.5oz Pinhook Single Barrel Rye
3 dashes Angostura
Amarena over Maraschino cherries
most manhattans (and other spirit-forward cocktails) aren’t properly stirred which leads to an unbalanced drink. the ingredients themselves are important, but the base whisky ABV is - i’ve found - to be the biggest impact. i also don’t think that a spirit labeled as rye or bourbon makes a difference - there are bourbons that come off as “rusty” and ryes that taste like maple syrup.
to my palate, working with a higher ABV (95-100%) works best but you really need to stir for 30+ seconds. it will seem excessive, but that’s how you get it balanced. but lower abvs can make a terrific manhattan as well, but i typically bump to 2.25-2.5 ounces.
Always Rye. Always 90pf or stronger. But as Yaacov said not all ryes are created equal. I prefer drier, spicier ones. Rittenhouse and Sazerac are my go to ryes for cocktails.
I am not a fan of Carpano Antica. Too sweet. I will cycle through whatever I’ve got on hand for vermouth, but usually Montanaro, Cocchi or Dolin.
I cycle through different bitters as well but Dashfire Old Fashioned or barrel aged Old Fashioned are the go to’s.
My classic is non-traditional. I always start from a jar of Merry Maraschino Cherries that has had half of the juice replaced by bourbon. One cherry and another teaspoon of the bourbon/juice into the glass, followed by a 3:1 shaken mix of Woodford Reserve and Dolin Rouge. Stir well with the cherry and juice. No bitters. Very addictive. Cheers!
Manhattans- my new favorite thing. And this from a Burgundy nerd…
-2 parts Rye whiskey, higher alcohol; cask strength or bottled in bond.
-3/4 part Spanish vermouth- I favor Gonzalo Byass La Copa Rojo
-2 dashes Angostura bitters
-2 cherries- your choice
On ice, till the bite of the whisky hits your happy place, then remove
For me, this works fine with other overproof bourbons, including wheated mashbills (heresy, I know…) but the spice of the rye wins…
Old Overholt BiB, the non-chill filtered that is being slowly rolled out, got a shout out from Wondrich. I ran out and bought 4 bottles. Manhattans tomorrow night in honor of my FIL. These will be stirred and served up, not on the rocks. Unlike Steve’s hybrid.