Manhattan Cocktail recipe Manhattan Cocktail recipe Scan me to take me with you serve in 1 maraschino cherry 1 twist orange peel Combine the vermouth, bourbon whiskey, and bitters with 2 - 3 ice cubes in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in. VARIATION: No bitters. Substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor. More comments posted by Crispy Critter @ 09:00PM, 7/04/06 Try different ratios of whiskey to vermouth. I usually go 3:1 with mine. Different whiskeys: I tend to favor rye - Wild Turkey rye or Rittenhouse 100 are my favorites; high-rye bourbons like Wild Turkey 101 also work quite well.

Different bitters, or combinations of bitters: Fee's Aromatic, Peychaud's, Fee's Orange, and Regan's Orange are all good choices. Use about half as much Fee's Aromatic versus other bitters. Different vermouths: Vya sweet vermouth is expensive but outstanding. A few dashes of cherry syrup, in addition to the cherry, also adds a nice touch. Great posted by bob screw ball @ 01:12PM, 8/07/06 This is a great cocktail, it takes alot of practise but it's worth it!!! Congrats. posted by Jack. @ 07:35AM, 10/03/06 Thanks, nice instructions, impressed. 2-3 ice cubes? posted by spike @ 05:33AM, 11/29/06 The Manhattan is one of my favorite cocktails, but this recipe is about as far from my own as possible. 2-3 ice cubes? Why bother? Fill the shaker with ice, and shake it well. It will be slightly cloudy, but it doesn't adversly affect the flavor, as bruising isn't an issue with either whiskey or vermouth.

It unclouds quickly, and the dissipating foam resulting from shaking adds nice texture. There is no such thing as a "lime twist." Maybe they meant "lime wedge" which might be ok, I don't know. I'll stick with a cherry. Manhatten mix posted by Walter @ 08:13PM, 12/01/06 Southern Comfort is also very good. Agreed! posted by Edison @ 03:53PM, 12/13/06 My traditional Manhattan: Cherry 2:1 whisky to vermouth Although if you have the $, the above mentioned ryes and vermouths will probably please you more! Enjoy. Proper Manhattans posted by Barney B. @ 09:16PM, 12/22/06 Please - Manhattan's are made with rye whiskey, and certainly the best of those is Canadian Whiskey. Bourbon in a Manahttan is an atrocity. Classic posted by Kris Gallagher @ 03:34AM, 12/29/06 The perfect cocktail for a whiskey drinker.

I've had to teach this to so many bar staff since I first tried it but it's worth the time spent explaining it. Best cocktail in the world posted by Jack Straw, London @ 12:01PM, 1/04/07 It is a truly outstanding drink to enjoy. It is probably best with 'jack daniels', to my reckoning. I would say this is definitely the best cocktail around. Southern Comfort Manhattan posted by Tom Wiffler @ 11:41AM, 3/17/07 Raise the bar on the traditional Manhattan by changing out your bourbon selection for Southern Comfort. Yes posted by Steve P @ 06:31PM, 4/14/07 I am always willing to practice making and drinking this cocktail. Use Crown posted by Garland @ 03:33AM, 4/25/07 I highly recommend using Crown Royal for this drink. 2 a day posted by Peter Eckman @ 09:31PM, 5/04/07 I am 27 and drink manhattans all the time. Here is the story. I have been making them since I was 14.

My grandparents drank 2 a day foe over 30 years. The secret is cherry juice. I like bourbon Manhattans on the rocks. 2 cherries Jim Beam and Sweet Vermouth. Just a slash....a splash of cherry juice.... then enjoy. I am a bartender now and people love them. Canadian Whiskey is not rye posted by harry @ 04:33PM, 5/28/07 While canadian whiskey's may be fine for a manhatten, i have to point that the greatest majority are not rye anymore, but a blend of many whiskeys. They used to be rye. Now...my advice is to search out Old Overholt or Sazarac rye or something akin. Rye heavy bourbons do work well. Add a little bitterness posted by Russ @ 07:42PM, 5/28/07 I agree with the Rittenhouse 100 suggestion, but use Punt E Mes for the vermouth... and flame an orange twist over it like in a negroni.

Makers mark manhatten posted by scott @ 05:09PM, 6/04/07 Makers mark burbon- stirred until the mixer glass is frosted- don't leave out the bitters. Sweet Manhattans posted by Mike @ 05:44AM, 7/01/07 Maybe it's a sweet-tooth, but I enjoy 2 parts sweet vermouth to 1 part bourbon. Would drop a cherry in it previously, but find that the drink is already "sweet" and doesn't need the cherry or juice... This delicious drink has less of a buzz, which allows me 2-3 a day if I want. Wikipedia posted by London @ 07:07AM, 7/10/07 A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian, bourbon and Tennessee. Proportions of whiskey to vermouth vary, from a very sweet 1:1 ratio to a much less sweet 4:1 ratio, but the classic mixture is 2:1.

The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem. A Manhattan is also frequently served on the rocks in an old-fashioned glass. Perfect Manhattan posted by Big Cat Daddy @ 04:20PM, 8/09/07 I have been drinking Manhattans for many years, tried different recipes, but the winner in my book is the use of Crown Royal, Vya sweet vermouth, orange bitters, and a cherry. 3:1 works for me swirled in a cocktail shaker. Shaken, not stirred posted by Bourbon is Love @ 07:43PM, 8/12/07 I am with the others who like the Manhattan shaken. It's tasty, and the temporary cloudiness does not bother me. 3:1 rye:vermouth + 1/4 part orange bitters (do not go this high with other types of bitters or you will regret it!) Black manhattan.. posted by sydmatt @ 04:30AM, 8/21/07 Anyone ever heard of a black manhatten or the recipe?

I enjoyed one at "bourbon and branch" in san francisco and would love to recreate it. Black in SF == Fernet ? posted by Bourbon is Love @ 06:21PM, 8/21/07 sydmatt: Given that you had it in SF it was probably a Manhattan with Fernet Branca (a bitter Italian liquor, very popular in SF at the moment). Perhaps it was some version of a Fanciulli -- 1 part bourbon, 1/2 part sweet vermouth, 1/2 part Fernet... But why don't you call and ask? :) Mystery solved... No bitters and no bourbon :( ... The best Manhattan posted by Bartending in Venice @ 08:54PM, 10/02/07 Yes the book says that a Manhattan is supposed to be made with A rye, but MAKERS MARK is the best. 3 to 1 is the best ratio and there has to be a good amount of bitters dashed in. I am not a fan of the cherry juice, but if you squeeze a cherry in the tin before you shake. It makes a whole difference in the drink...

I love that there is an intelligent discussion on such a note worthy topic.... So. Co.?!??? posted by KMF @ 08:25AM, 11/04/07 Southern Comfort is lowering the bar... Its not even whiskey. Bad decision. Bourbon & Branch Black Manhattan Recipe posted by Chairman @ 12:36PM, 11/27/07 Buffalo Trace bourbon, Averna and Fee�s Barrel-Aged bitters . . . And it's delicious. "Perfect Manhattan" posted by T-vizzle @ 01:41PM, 11/28/07 Substitute a 1:1 mix of sweet and dry vermouths for the sweet vermouth, in whatever whiskey to vermouth ratio you prefer. Skeptical at first, I'm now a convert. Yes Bourbon posted by Stephen T March @ 09:49AM, 12/03/07 I've had Manhattans in every bar in Manhattan and I always ask for and usually get bourbon. If they gave me Canadian whiskey I'd spit it out. Not as bad as getting dry vermouth, but it's not right.

Whoever said bourgon isn't appropriate for a Manhattan is a lost soul living in limbo. Use Jim Beam in your next one and you will be saved. Mellow version of Manhattan posted by Jim Tonne @ 05:12PM, 12/24/07 I use brandy instead of bourbon. And I use a finely-tuned ratio fo 2.5:1 of brandy to sweet vermouth. Nothing else need be added but Angostoura in moderation and a cherry are nice. Use Marachino liqueur Manhattan Cocktail Recipe 95 comments - 12.13.2012 There comes a time in everyone’s life when one needs a Manhattan. During the past few weeks, that time had come for me. Actually, it came for me several times. I’ve recently been turned on to rye whiskey, and although folks online spoke up about various brands they like when I mentioned my sudden craving on social media, I learned that it’s not something that one comes across every day in Paris. I went to three wine and liquor stores in my neighborhood and none of them had any on their liquor shelves, and none of the salespeople had ever heard of it.

One offered me Scotch, which was kind of funny and someone on Twitter suggested that I explain to them that that’s like offering something sparkling wine because, really, it’s the same thing as Champagne*. I happened to find myself near the Place de l’Odeon (actually, I wasn’t really all that near, but I made a detour) and went into La Maison du Whisky , where I knew that I would find a knowledgable ear. I love learning about new things and Paris is great because there are so many specialty stores manned (and women’d) by people who work there that are really dedicated to what they offer. And unlike other places where they often want to upsell something to you that you don’t really need, that doesn’t happen in Paris too often and I offer myself up as a blank slate, so I can learn from the masters of their craft. As someone who started his restaurant career washing dishes and taking out the trash, and was a martial artist many years as well, I firmly believe in starting at the bottom and learning from “those who came before you”…how the word “sensei” in Japanese is often translated to.

So I told that masterful fellow at the shop that I wanted to make Manhattans, and needed rye and vermouth, but worried about the cocktail people getting on my case for making the wrong choices. Which made him look at me funny – making me realize that he doesn’t have a blog. I said, “I’m not really a cocktail snob because I don’t know all that much about this stuff”, to which he replied, “Well, I am a cocktail snob, and let me tell you, you’re alright.” Brimming with confidence, I left feeling completely at ease with my two new bottles because after all, enjoying a cocktail is the most important part, not overanalyzing the nomenclature. Although one liquor company is certainly determined to teach the French what nomenclature is, and isn’t – in English**… But let me tell you, there’s nothing that will make you more at ease than a couple of Manhattans.

(I know there are lots of sticklers for details, but I’ve gotten used to head-scratching cultural mash-ups, such as ads in the métro promoting French bleu cheese, using a woman in a Chinese dress, promoting a recipe for “sushi” made with raw salmon and cheese.) So I went home and after washing out my eyeballs, I found myself in my kitchen, armed with a bottle of Dolin vermouth, which proudly declares that it’s Made in France on the bottle (in English!). And of the three or four bottles of rye that they had in stock, I went with Pikesville. (For those who write me asking what you can bring or send me, I’m switching from gold bullion which, unfortunately, no one’s taken me up on – to Hudson Manhattan rye, which is out of my budget.) I love the mix of slightly smoky flavors with fruit notes in rye and I think I need to figure out how to bring a barrel of it back from the states on my next visit. Or let visitors do it.

So back home, I had some griottes confits (candied sour cherries, a recipe from Ready for Dessert ) that I had put up last summer and used them instead of maraschino cherries, which I would need some of that gold bullion to afford here. And even though I used to eat a whole jarful of them as a kid, now I find them rather, um, sweet, and don’t mind one once in a while. But I’d rather squander my euros on rye and vermouth. Honestly, I don’t know if there is anything a Manhattan can’t do. It took me to the sixth arrondissement for rye and vermouth, and on the métro there, I got a lesson in American whiskey as well as a chance to learn about the multicultural possibilities for le fromage bleu. However I’m going to try to stick with tradition on this cocktail, and take a pass on any nontraditional sushi.

Manhattans Not Cocktail of the Week #2: The Manhattan : cocktails 2 dashes Angostura bitters Stirred on ice and strained into a coupe glass Garnished with homemade Montmorency cherries on a pick (in order of consumption): rye+Peychaud’s, spiced rum+cinnamon, amaretto (details below) Disclaimer: this is a stiff drink as 2.5 oz of 100 proof rye is equivalent to two normal 1.5 oz pour cocktails. I should probably halve this recipe but I can’t help myself. The Savoy Cocktail Book: Manhattan Cocktail (No. 1) [originally found in the 1887 edition of Jerry Thomas’ Bar-tender’s Guide] 2 dashes Curacao or Maraschino 1 pony rye whiskey [approx. 1 oz] 1 wineglass vermouth (mixed) [approx. 2 oz, equal parts sweet and dry?] 3 dashes Angostura bitters Shaken on ice and strained into a claret glass Garnished with a quarter of a slice of lemon in the glass Two dashes of gum syrup optional Manhattan Cocktail (No.

2) Shaken on ice and strained into a cocktail glass Garnished with cherry Links and further reading: Robert Hess’ Cocktail Spirit – he does a rather poor job stirring here for reasons unknown The Joy of Mixology by Gary Regan [the eponymous creator of Regan’s Orange Bitters No. 6] Results If I were forced to choose only one cocktail to have the rest of my life, it would have to be this. I always forget how much I enjoy this cocktail, as I honestly cannot condone having one of these every night, but that first sip is like slipping into a custom-tailored suit. You remember how well it fits and how comfortable it is. The initial note is always the spiciness of the rye whiskey, which immediately matures into the fruitiness of vermouth that tames the drink, and evolves into the herbal and bitter notes provided between the vermouth and Angostura bitters. My garnish being three distinct cherries just adds upon the complexity of this drink. The first cherry being soaked in rye whiskey+Peychaud’s complement and amplify the spiciness of rye and briefly take this drink in the direction of a Sazerac.

The spiced rum and cinnamon chip soaked cherry turns it exotic with the strong flavor of cinnamon playing a harmonious counterpoint to the cloves in Angostura bitters. Near the end of the drink I enjoy the amaretto soaked cherry, with its naturally complementary flavors. It provides a sweet finish to my drink and reminds me that one is probably enough. Variations There are countless variations on a Manhattan cocktail; I’ll briefly go over a few here. The most common variation on a classic Manhattan is using bourbon in place of rye, common in the South. A less common variation is to substitute brandy, which, according to Dale DeGroff in The Craft of the Cocktail, is common in Minnesota and Wisconsin. The “Perfect Manhattan”, unfortunately not a literal epitome, is a Manhattan whose vermouth portion is equal parts of sweet and dry. Recently, artisanal distillers have started to put out unaged “white dog whiskey” aka moonshine. A “White Manhattan” is often a Manhattan cocktail made with “white dog whiskey”, dry vermouth, orange bitters, and garnished with a lemon twist resulting in a clear cocktail that is Manhattan-inspired.

I am personally not a fan as I find it barely has any resemblance to the flavor profile of a Manhattan cocktail, but it is an interesting variation you may encounter. On the note of lemon peel/twist, this is another acceptable garnish in a Manhattan, though be sure to properly express the lemon oil if you choose this route. On Cherries Grocery store “maraschino cherries” in the United States are vile and as with many cocktail stories, this can all be traced back to Prohibition. Maraschino cherries, in the early 1900s when the cocktail scene was really getting its legs, were originally made from Marasca cherries sweetened and preserved in Maraschino liqueur, also made from Marasca cherries. Marasca cherries, native to Europe, are sour cherries, along with the Morello and Montmorency. In 1906, the USDA defined a Maraschino cherry as thus. Sweet cherries, such as the Royal Ann, were being grown in the United States and preserved in a similar fashion, but were required by law to be called “Imitation Maraschino Cherries”.

When Prohibition was enacted in 1920, Maraschino cherries became much more difficult to import and demand as a cocktail garnish dropped. So the American entrepreneurial spirit came up with a novel way to prepare cherries using a chemical brine and preserving them in a sugar syrup rather than alcohol. By the time Prohibition was repealed in 1933, the American palate had already become accustomed to the sugary variety that we recognize as a “maraschino cherry” today. By 1940, the FDA had redefined a maraschino cherry as “cherries which have been dyed red, impregnated with sugar and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor.” Interestingly, the original dye, Red Number 4, was banned in 1960 for having lethal toxic effects on dogs and only allowed for the “maraschino cherry” as they are technically not considered a foodstuff. Although the modern “maraschino cherry” is usually dyed with Red Number 40, I still wonder why bleach all the flavor and natural texture out of a cherry then reintroduce it in the form of sugar and artificial dye?

In summary, the “maraschino cherry” found in every American grocery store is vastly different from the original Maraschino cherry. Firstly, they are produced from sweet cherry varieties rather than sour. Secondly, they are preserved by chemical brine rather than alcohol. Thirdly, they are packed for storage in sugar syrup rather than maraschino liqueur. Finally, they are dyed with synthetic food dye, which may turn out to be toxic. At this point, you may be asking yourself, what other options do I have? I will present to you three suitable options for garnishing your cocktails. The first, which I personally have not had the luxury of trying, is to purchase the Luxardo brand of Maraschino cherries, which to my knowledge are still produced from Marasca cherries, though not kept in Maraschino liqueur. The second, more budget-friendly option that I have found is to purchase the “Dark Morello Cherries in Light Syrup” from Trader Joe’s. I feel these are significantly better than the “maraschino cherry” as they are at least produced from a sour cherry variety and aren’t artificially dyed.

The third, more creative option that I have indulged in, is to simply make your own from dried Montmorency cherries, which again can be found at Trader Joe’s. All I do is put them in a clean jar and cover them with my liquor of choice. There’s no limit to what you could use to flavor them, but I currently have them in rye whiskey+Peychaud’s, bourbon+Angostura, dark rum+cinnamon chips, cognac, and amaretto. Having a progression of cherries over the course of consuming your Manhattan is a lot of fun. Manhattan Crimes I initially wrote in my outline that the greatest sin you can commit while making a Manhattan is to shake it. I am confident in saying that the great majority of people would agree with this sentiment. Seeing Robert Hess’ explanation as to how unacceptable it is was a formative moment in my cocktail education. Yet, in writing this post, both of the recipes I came across in The Savoy Cocktail Book have it shaken. I don’t think anyone’s mind is going to be changed by this fact, but if anybody is daring enough to give it a shot, let me know in the comments.

I had a friend who, when we went out for happy hour, would always insist on his Manhattan being served on the rocks as he thought he was getting more booze in larger old-fashioned glass. He was summarily proven wrong I strained into an empty cocktail glass. Although it is technically acceptable for the Manhattan to be served on the rocks, I would argue that this eventually detracts from the drink as the ice melts and the drink is diluted. Unlike an Old-Fashioned, the Manhattan already has sweet vermouth to tame the fire of the whiskey, and thus I feel that the addition of ice is unneeded. Ultimately, I am more a proponent of drink what you enjoy, so if you enjoy your Manhattan on the rocks, I respect that. Cheers! I can’t believe I wrote so much about Manhattans. I have nothing else to say but enjoy! Easter Drinks | Whiskey Catholic Easter Drinks: Brandy Alexander by Andrew on May 22, 2015 in Easter Drinks Tweet Earlier in the Easter Season we profiled the White Russian , a modern dessert drink made with vodka, coffee liqueur, and cream. While the White Russian is a great drink, it’s but a shadow of its predecessor, the brandy Alexander.

A descendant itself of the “Alexander” (made with gin), the brandy Alexander is sweet, yet refreshing. It was also referenced by one of the most influential conservatives of the twentieth century. It is always important that a gentleman is able to make up his mind. With his expected wit, William F. Buckley, Jr. reminds us of such when, in one of his 1975 columns , he despairs of the indecisiveness of guests at a party: […guests] saying at a cocktail party, when asked, “What can I bring you from the bar?” -“Anything. Anything at all.” People who say that mean to be accomodating. Actually, they merely confuse and exasperate. I’d rather a guest asked me for a brandy Alexander than for “anything at all.” To be sure, I would have to learn to make a brandy Alexander.” The brandy Alexander is made with 1/3 cognac, 1/3 crème de cacao, and 1/3 cream, all shaken over ice and served up in a cocktail glass with nutmeg to garnish. It’s a delicious dessert drink and, again, an excellent way to celebrate the Easter Season.

Easter Drinks: Boston Sour by Michael on May 4, 2015 in Easter Drinks Tweet The Boston Sour, which has served as my drink of choice this spring, is one of my favorite cocktails. Purists might object to our use of the more modern term “Boston Sour” for what is essentially a “Whiskey Sour,” but for the purposes of clarity, by “Boston Sour” we are essentially referring to a Whiskey Sour with egg white. The origins of the Boston Sour predate the American Revolution, with some sources suggesting that the drink began as a type of rudimentary cure to scurvy. Others have suggested that some early recipes indicate that the drink was used as a punch. In any event, about 100 years ago, the egg white was added (thus separating the Boston Sour from the Whiskey Sour), which when shaken creates an appealing foam on the top of the cocktail. There are many variations to the Boston Sour, but one of the most basic recipes includes: 2 oz. whiskey by Andrew on June 7, 2014 in Easter Drinks Tweet We have one more Easter Drinks post to share as this Easter season comes to a close.

Refreshing and sweet, the mint julep is a classic American summer cocktail. The drink likely originated in the American South during the mid to late eighteenth century, making it one of the older American cocktails. Mint juleps can be made with gin, brandy, or whiskey. My favorite, however, is the classic bourbon mint julep. Today, the mint julep is perhaps most famous as the drink served during the Kentucky Derby at Churchill Downs. Walker Percy, in his essay “Bourbon, Neat”, recalls the first mint julep he drank in a New York Hotel in 1941: “an atrocity, a heavy syrupy Bourbon and water in a small glass clotted with ice. But good!”. Of course, he goes on to offer his favorite recipe for the mint julep in the postscript of the essay for his readers who, “don’t want to knock it back straight and would rather monkey around with perfectly good Bourbon”. And while I make my own mint juleps slightly differently, it’s Percy’s recipe which I’ll leave you with today: You need excellent Bourbon whiskey; rye or Scotch will not do.

Put half an inch of sugar in the bottom of the glass and merely dampen it with water. Next, very quickly – and here is the trick in the procedure – crush your ice, actually powder it, preferably in a towel with a wooden mallet, so quickly that it remains dry, and, slipping two sprigs of fresh mint against the inside of the glass, cram the ice in right to the brim, packing it with your hand. Finally, fill the glass, which apparently has no room left for anything else, with Bourbon, the older the better, and grate a bit of nutmeg on the top. The glass will frost immediately. Then settle back in your chair for half an hour of cumulative bliss. by Andrew on April 26, 2014 in Easter Drinks Tweet Christus resurrexit! Alleluia! And with the Easter Season we’re excited to bring back our Easter Drinks series . Last year we profiled a few drinks, including the Manhattan and the Martini , two classic cocktails. Today, we profile the Sidecar, a drink which adds a Continental touch to the family of classic American cocktails. The sweet cognac-based drink likely originated sometime around World War I, in Europe.

American Prohibition lasted from 1920 to 1933, and during that time American cocktails thrived in Europe. In addition to being a classic brandy cocktail, the Sidecar is part of the ‘crusta’ class of cocktails (other classes include fizzes, juleps, collins, etc.), meaning it is served with a sugared-rim glass. The drink’s ancestors include the Brandy Crusta , made with cognac, curaçao, lemon, and bitters. The Sidecar presents a simpler combination of flavors, but retains its sweet, festive nature. Easter Drinks: The Manhattan by Andrew on May 19, 2013 in Easter Drinks Tweet The Manhattan is a classic American cocktail, and is certainly a fitting way to celebrate as we come to the final days of the Easter season. This “ gimmick free ” cocktail consists of whiskey, vermouth, and bitters. Simple, yet sophisticated, the Manhattan magnifies the tastes of the whiskey and reveals a strong yet smooth flavor of its own.

Kevin Sintunuang in the Wall Street Journal notes : [U]nlike its cosmopolitan brother in arms, it is dark and moody: If the Martini is James Bond’s drink, the Manhattan is Bruce Wayne’s. This is the second cocktail we’ve profiled, so I wanted to review a few notes about this particular genre of drinks. The cocktail is a drink with at least one bitter ingredient and one sweet ingredient, mixed with a liquor. Cocktails can be divided into those meant to be consumed before dinner, and those meant to be consumed after dinner. The before-dinner cocktail should be relatively dry, whereas the after-dinner cocktail can be sweeter. Most cocktails are served in either cocktail glasses or old-fashioned glasses. The Manhattan’s sweet ingredient, the vermouth, along with its bitter ingredient, the bitters, put the cocktail into the before-dinner category, and it is always served in a traditional cocktail glass. The Manhattan originated in New York City in the late 19th century, and, having survived through Prohibition, it continues today as a popular American drink.

To make a Manhattan, begin with the following ingredients: Rye whiskey (5 parts) Easter Drinks: The Martini by Andrew on April 13, 2013 in Easter Drinks Tweet I must admit, the martini is my favorite cocktail. The chilled, dry, gin-based drink is the perfect cocktail to sharpen one’s appetite before a meal. Before I go further into discussing the cocktail, I want to touch briefly upon the spirit itself, gin (of course, a martini is only properly made with gin, not vodka as some would have you believe). To make gin, a fermented grain mash of barley is distilled once and then re-distilled with juniper berries and other flavors. The liquor’s roots date back to the 11th century, when it was first made by Italian monks. It wasn’t until the 1600s that the drink became more common, however. In the 1800s, gin, like many other liquors, was given a boost in quality after the invention of the Coffey continuous column still in Ireland.

As stills were perfected, gin gained particular popularity in England, and it’s from there that we get the dry “London gin.” It is in America, however, that the martini was invented: gin with dry vermouth, garnished with an olive or twist of lemon. The drink, a descendant of the Manhattan , appeared in America in the mid to late 1800s. The martini’s existence was sustained during Prohibition by the illegal gin industry, and when the Twenty-first Amendment was passed the country was ready to embrace the martini as one of its favorite cocktails. The 1960s, 70s, and 80s however, were dark times for the martini. We can certainly blame Jimmy Carter’s campaign rhetoric against the “martini lunch” for the cocktail’s loss of popularity, but that was merely a symptom of the wider problem. These decades embodied a direct rejection of tradition, culture, and leisure, and the martini was one of the first casualties. Fortunately the martini has regained popularity in recent years.

The late Judge Robert Bork ( in a piece I highly recommend ) recounts the role he played in its reappearance: Just a few years back, no one under the age of forty drank it. Though I can hardly take full credit for the drink’s resurgence, I made a contribution. When I was a judge, I used to tell my clerks, who had never tasted one, that martinis are essential to cultural conservatism. Furthermore, I described the ideal recipe. Several of them accepted my argument, with only one unfortunate result: they took to entering bars in Washington and ordering “Judge Bork martinis.” This gave a somewhat false picture of life in my chambers. So, how does one go about making a martini? Well the first step is to start with a very fine gin. I cannot stress this enough: poor gin will make for an even worse martini. I recommend Plymouth Gin, an English brand distilled in copper stills at a former Dominican monastery in the old harbour area of Plymouth . The current version of the bottle is a reminder of its Dominican heritage with the phrase “Black Friars Distillery” embossed on the glass. My preference for Plymouth gin is also one of the rare occasions I find myself agreeing with a New York Times article .

Writer Eric Asimov notes that after four writers tried multiple martinis with various gins, Plymouth came out on top: Our favorite martini gin, Plymouth English Gin, could not have been more stylish and graceful. Plymouth has the classic juniper-based gin profile, yet it is uncommonly subtle and smooth. But whichever gin you select, please know that the quality of the martini often directly correlates with the quality of the gin. The next ingredient is the dry vermouth (fortified wine with botanicals). If you’re new to buying vermouth, be sure you purchase the dry, not sweet, variety (look for the green bottles, not the red ones). For years the Noilly Prat, produced in France, was the choice vermouth for martini drinkers. The version exported to America was less sweet than its European counterpart, making for a drier, more classic martini. But in 2009 the company changed its exported version to match the European flavors, making for a “sweet, floral” taste. People weren’t happy : Martini drinkers are conservatives. Not necessarily politically, but in temperament: They abjure fad and fashion in drink, hewing to the Platonic form of the cocktail.

They would stand athwart history yelling Stop — if yelling weren’t inconsistent with the proper comportment of a Martini drinker. I’ve had the new Noilly Prat, and it’s a solid vermouth, but it’s not my favorite in the martini. I now use Dolin or Boissiere extra dry, and both are good fits for the drink. So you’ve picked out your gin, and you’ve picked out your vermouth. But the question remains: in which proportion will you mix the two? This, of course, is the key to the balance of the martini. Too much vermouth and you mask the rich flavors of the gin. Too much gin and you’re drinking a glass of gin, not a martini. My preference for a martini is a 5:1, gin to vermouth, ratio. I understand that this is on the low end, but there ought to be enough vermouth to enhance and highlight the flavors of the gin. The next question to address is whether the martini should be shaken or stirred (though both are done over ice). Traditionally, the martini was stirred in a mixing glass before being poured into a cocktail glass.

Thanks to Ian Fleming’s fictional character, though, many today prefer their martini, “shaken, not stirred.” While I enjoy a martini either way, one must remember that shaking a martini not only dilutes the gin (as the ice breaks up when shaken), but it results in air bubbles which ruin the clarity of the drink when poured. Last, but not least, is the martini’s garnish. Judge Bork, in his description of the martini, shuns the traditional olive garnish, saying : [O]lives are to be eschewed, except by people who think a martini is a type of salad. His choice is the drink’s alternate garnish, the lemon twist. Some like their martini with a silverskin cocktail onion instead, but this is more properly referred to as a Gibson. So, there you have it, the martini. Five parts gin, one part dry vermouth, stirred with ice and strained into a cocktail glass, garnished with an olive or a lemon twist. Happy Easter! The Classic Whiskey Manhattan Recipe and Variations Strain into a chilled cocktail glass . Garnish with the cherry. Choose Your Whiskey The original Manhattan was made with rye whiskey.

However, there was a period of time in the 1900s when rye was not readily available or as high quality as the Manhattan requires. During these decades, it became common practice to use a Canadian whiskey . When bourbon began to reclaim headlines in the last decades of the century, that became a popular choice and was the new preferred whiskey for a Manhattan. Rye whiskey has made a comeback! Today we have a number of great ryes to choose from and we can once again get a taste of the original Manhattan. That said, ultimately, the choice is yours as the drinker and if you prefer another whiskey in your Manhattan, go with it. Call Your Whiskey. When ordering a Manhattan at the bar, you may want to 'call' your whiskey of choice . Most bars will have a house whiskey that they regularly use in the cocktail and it could be a rye, bourbon, or Canadian. You can always ask what they use and upgrade if desired. Be as specific as you like. For instance, you could either ask for a Maker's Mark Manhattan or a Bourbon Manhattan (in this case you will get the house bourbon).

More Tips for Making a Great Manhattan As you will notice in the variations below, there are a number of ways that the Manhattan can be adapted to your personal taste. We have already discussed the whiskey options, so let's look at the other ingredients. The Whiskey to Vermouth Ratio. The Manhattan is much like the Martini in that it requires a base spirit (whiskey or gin) with vermouth . The Martini uses dry vermouth while the Manhattan uses sweet vermouth. This sweeter fortified wine works best with the majority of whiskies, though if you find the right whiskey, dry vermouth can be used to make a great drink as well. I have found that Woodford Reserve Bourbon makes an excellent Dry Manhattan. Again, like the Martini, each drinker will have their preferred ratio of whiskey to vermouth. The 4:1 in the recipe above is a good starting point. You may also find that it needs to change depending on the particular whiskey you choose. Don't Forget the Bitters. Aromatic bitters have long been the preferred accent for the Manhattan and should be considered a required ingredient. Because we use just a few dashes at a time, it can be easy to forget their importance.

However, they are the finishing touch that helps bring cocktails like the Manhattan into perfect balance . There are a number of new bitters available today and you might want to explore their effects on your perfect Manhattan mix. Fee Brothers' Whiskey Barrel Aged, The Bitter Truth's Chocolate, and Bittermen's Xocolatl Mole are all great options for experimentation. The Cherry. The cherry is the customary garnish for most Manhattans though an orange peel or twist works nicely as well. If you opt for a cherry, you might think about making your own maraschino cherries because those bright red maraschinos found at the liquor store are not as natural as you may think. In the least, grab real cherries from the produce section whenever you see them. How Strong Is a Manhattan? The Manhattan is not a light cocktail because it includes only two alcoholic beverages with just a little water added during preparation. Assuming that an 80 proof whiskey is used, the average Manhattan is approximately 30% ABV (60 proof) . It is just slightly weaker than a straight shot of that same whiskey. Close Variations on the Manhattan Again, we have a comparison to the Martini here.

Just like that drink, you can apply the same 'dry' and 'perfect' monikers to the Manhattan and you have even more choices on the base spirit. Dry Manhattan - Use a dash of dry vermouth and garnish with a lemon twist. Perfect Manhattan - Equal parts of sweet and dry vermouth. Garnished with a lemon twist. Metropolitan (aka Brandy Manhattan) - Replace the whiskey with brandy. Southern Comfort Manhattan - Replace whiskey with Southern Comfort . More Variations on the Manhattan The Manhattan has inspired countless cocktails over the years. As you will see, many share only the whiskey in common with the original recipe. Just as the name 'martini' is popular with fancy vodka and gin cocktails and 'margarita' is a common choice for tequila cocktails , 'manhattan' has become an easy way to name a whiskey cocktail. Big Apple Manhattan - Apple pucker, amaretto, and cranberry are mixed with Wild Turkey for a very loose interpretation on the Manhattan. Bourbon and Blood - Solerno Blood Orange Liqueur is paired with bourbon and vermouth with a hint of tarragon for a truly interesting twist.

Grand Manhattan - Grand Marnier and orange juice add a fun citrus twist to the classic Manhattan. Manhattan 101 - Fresh ginger and mint shine in this fascinating Manhattan and the powdered sugar is certainly a unique spin. Mile High Manhattan - Skip the vermouth and pour a vanilla liqueur along with Grand Marnier. It gets really intriguing when you add a little anise to the mix. The Rustic Manhattan - Apple whiskey and raspberry vermouth put an unusual twist on the original recipe and it is fantastic for autumn. Related Articles 5 Cocktails Every Southern Man Should Master | One Southern Man 5 Cocktails Every Southern Man Should Master Home / Eats & Drinks /5 Cocktails Every Southern Man Should Master Previous Next 5 Cocktails Every Southern Man Should Master If you’re a refined southern gentleman you should at least know how to make these five classic cocktails. The folks at the Art of Manliness have provided us with a list and pointers. There’s been a trend lately to get back to the old way of doing things, especially when it comes to things we ingest. People are eating organic produce, for example, and some are going as far as planting their own gardens.

Many chefs are serving old-world comfort food right next to their innovative dishes. This trend has also entered the world of libations. Drink menus around the country are starting to have more of the old classics included on them. Many mixologists are using these cocktails as starting points for newer versions that take advantage of the plethora of products out there today. Recipe books from classic bars such as the Old Waldorf-Astoria , The Savoy , and the Stork Club are available in reprint editions for the new generation to use. And who can forget Old Mr. Boston ? They’ve been printing those books since 1935 and still do to this day. But you don’t need a recipe book to get started mixing up some of the classic cocktails men have been drinking for decades (and in some cases, more than a century). Here’s how to create the 5 classic cocktails every man should know. Let’s make some drinks! 1. The Old Fashioned Image by Made in Mississippi The Old Fashioned is a bourbon-based cocktail, but try it with any whiskey . You may find you like the sweeter taste of a Canadian whiskey, the more sour taste of the Tennessee stuff, or, for some complexity, use rye.

This drink uses a short round glass, sometimes called an Old Fashioned glass , after the drink itself. Put 1 sugar cube in glass Add 2-3 dashes of Angostura bitters Add 1 splash of soda water Muddle (smash) until sugar is dissolved Fill glass with ice cubes Add whiskey to the top of the glass, stir Garnish with an orange slice and maraschino cherry Notes on muddling: To muddle just means to smash. You can use whatever is at your disposal. Some bartenders muddle with the back of their bar spoon for light muddling and use a muddler (basically a wooden dowel about the width of a broom handle) for more intense smashing. Variations: For a sweeter drink, add more sugar or muddle a peeled orange slice along with the sugar and bitters. For a weaker drink, use less whiskey and top with soda water. Use just whiskey, sugar, and bitters to make the Sazerac (swirl the glass with absinthe and dump out before filling for a true one). 2. The Manhattan Image by larryvincent This is another whiskey-based cocktail.

Where the Martini is gin and dry vermouth, the Manhattan is whiskey and sweet vermouth. And don’t forget the bitters! Angostura or Peychaud’s works fine. 3 parts Canadian or Rye Whiskey 1 part sweet (red) vermouth 1 dash bitters Add ingredients to cocktail shaker filled with ice. Stir until very cold (stirring is very important to help the ice melt to water it down a bit and make it more palatable). Pour into cocktail glass and garnish with a maraschino cherry. Variations: Trade the whiskey for Scotch to make it a Rob Roy. Trade with brandy for a Metropolitan. If you desire the drink to be sweeter, add some juice from the maraschino cherries. 3. The Tom Collins The Tom Collins is a classic long drink. It’s a cool, summer beverage, built over ice and served in a tall, slender glass, often called a Collins glass . It’s gin-based, sweet, and bubbly. 1 1/2 oz gin Juice of 1/2 lemon Soda water Shake gin, simple syrup, and lemon juice over ice. Fill Collins glass with ice and strain drink into glass.

Top with soda water and gently stir. Garnish with orange slice and maraschino cherry. *Note about simple syrup. Simple syrup can be purchased, but it’s easy to make yourself. Heat a cup of water almost to boil and add a cup of sugar, stirring until completely dissolved. Let cool and add to a container for storage. Should be kept in refrigerator. To make bigger quantities, just make sure to use equal parts sugar and water. Variations: Trade vodka for gin to make a Vodka Collins, tequila for a Juan Collins, or rum for a Rum Collins. If you choose to use whiskey and take out the soda water, you’ve essentially made a whiskey sour. 4. The Sidecar A popular French cocktail, as it uses two liquors made in France. Can be served in a sour glass (a smaller version of an old fashioned glass) or up in a cocktail glass 3/4 ounce Cointreau Shake over ice and pour into sugar rimmed glass. Garnish with lemon twist.

Variations: This recipe is the “French school.” The English school” calls for a slightly less sweet drink, using more Cognac and less Cointreau, about 3 parts to 1 part, and 1 part lemon juice. 5. The Martini Image by peapicker Last, but not least, we have the Martini. The most argued about cocktail in the history of drinking. Stir or shake? Vermouth or none? Glass or metal tin? The Martini is THE drink that signifies nightlife and cocktails in general. When someone needs to use one image to symbolize drinking, more often than not, it’s the Martini. That sexy glass, clear liquor, green olive with red pimento. Makes me thirsty just thinking about it. I’m going to give you the International Bartender’s Association’s official recipe, then explain the countless variations. 4 parts Gin 1 part dry vermouth (sometimes called French or white vermouth) Pour all ingredients into mixing glass over ice and stir well. Strain into chilled cocktail glass. Squeeze lemon peel over the drink, discard. Garnish with one green olive. Variations: The variations on the Martini could fill a whole book.

Keep in mind there is no “right” way, only the way you want your drink. I’ll list a few of the most popular. Vodka Martini: Use vodka in place of gin, garnish with lemon twist. Churchill: A Martini with no vermouth. Basically cold gin in a glass. Legend has it Churchill would “look in the direction of France” and that would be plenty of vermouth. Roosevelt: Two olives instead of one. Even number of olives is considered bad luck by some. Dirty Martini: Add olive brine to taste. Burnt Martini: Uses Scotch instead of vermouth. Buckeye: Martini with a black olive. Gibson: Martini with an onion instead of an olive. Dickens: Martini with no garnish — no olive or twist. Vesper Martini: 3 partsgin, 1 part vodka, 1/2 part Lillet, lemon twist, shaken, not stirred. James Bond’s martini. Also called a 007. Bradford: A standard Martini shaken, not stirred.

Notes on vermouth: When someone orders their Martini “dry” or “extra dry” that means to use LESS dry vermouth. People will order a Martini with no vermouth, not knowing that they’re ordering a Churchill. Some prefer the “in-and-out” method, which means to pour vermouth over ice into the mixing glass you’ll be using for the Martini and dumping it straight out before adding the Gin. Some will order a “Perfect” Martini, which in the cocktail world means equal parts sweet and dry vermouth. Others will order a “Sweet” Martini, meaning the use of sweet vermouth is preferred over dry. These will be garnished with a cherry. Notes on garnishes: Traditionally, a single green olive or a lemon rind twist is used. Using a cocktail onion makes it a Gibson. One of the origin stories is, an American diplomat who did not drink would ask that his glass be filled with water and garnished with an onion instead of an olive so he could pick his glass out of a sea of Martinis. There are a few others. No one really knows the truth, which is part of the fun.

Some people garnish with pickled okra, jalapeno peppers, pickles, lemon twists, lime twists. The possibilities are endless. Notes on stirring or shaking: Traditionally, the drink is stirred. Some people believe shaking causes tiny bubbles which don’t allow for the drink to fully hit the tongue, making it unable to cleanse the palate fully between courses of food. Or that it “bruises the gin” making it taste sharper and less palatable. Others claim that shaking is the way to go, that “bruising the gin” is preferred because it releases the botanical oils in the gin and makes for a more floral drink. There is a taste difference, and it is a matter of preference. These are five classic cocktails, and with the variations, many more. There are many I left out, and some of you will have your favorites that I didn’t include. I tried to choose ones that are classic, popular, easy to make, and have stood the test of time, so you can do it at home. Enjoy, have fun, and hopefully you’ll find an new favorite in an old classic.

Editor’s Note: This is a guest post from Mike Hagan, a bartender and a recent feature in our So You Want My Job series . Share this: How to Make Popular Cocktails | The Art of Manliness Image by Made in Mississippi The Old Fashioned is a bourbon-based cocktail, but try it with any whiskey . You may find you like the sweeter taste of a Canadian whiskey, the more sour taste of the Tennessee stuff, or, for some complexity, use rye. This drink uses a short round glass, sometimes called an Old Fashioned glass , after the drink itself. Put 1 sugar cube in glass Add 2-3 dashes of Angostura bitters Add 1 splash of soda water Muddle (smash) until sugar is dissolved Fill glass with ice cubes Add whiskey to the top of the glass, stir Garnish with an orange slice and maraschino cherry Notes on muddling: To muddle just means to smash. You can use whatever is at your disposal. Some bartenders muddle with the back of their bar spoon for light muddling and use a muddler (basically a wooden dowel about the width of a broom handle) for more intense smashing.

Variations: For a sweeter drink, add more sugar or muddle a peeled orange slice along with the sugar and bitters. For a weaker drink, use less whiskey and top with soda water. Use just whiskey, sugar, and bitters to make the Sazerac (swirl the glass with absinthe and dump out before filling for a true one). 2. The Manhattan Image by larryvincent This is another whiskey-based cocktail. Where the Martini is gin and dry vermouth, the Manhattan is whiskey and sweet vermouth. And don’t forget the bitters! Angostura or Peychaud’s works fine. 3 parts Canadian or Rye Whiskey 1 part sweet (red) vermouth 1 dash bitters Add ingredients to cocktail shaker filled with ice. Stir until very cold (stirring is very important to help the ice melt to water it down a bit and make it more palatable). Pour into cocktail glass and garnish with a maraschino cherry. Variations: Trade the whiskey for Scotch to make it a Rob Roy. Trade with brandy for a Metropolitan. If you desire the drink to be sweeter, add some juice from the maraschino cherries. 3.

The Tom Collins The Tom Collins is a classic long drink. It’s a cool, summer beverage, built over ice and served in a tall, slender glass, often called a Collins glass . It’s gin-based, sweet, and bubbly. 1 1/2 oz gin Juice of 1/2 lemon Soda water Shake gin, simple syrup, and lemon juice over ice. Fill Collins glass with ice and strain drink into glass. Top with soda water and gently stir. Garnish with orange slice and maraschino cherry. *Note about simple syrup. Simple syrup can be purchased, but it’s easy to make yourself. Heat a cup of water almost to boil and add a cup of sugar, stirring until completely dissolved. Let cool and add to a container for storage. Should be kept in refrigerator. To make bigger quantities, just make sure to use equal parts sugar and water. Variations: Trade vodka for gin to make a Vodka Collins, tequila for a Juan Collins, or rum for a Rum Collins. If you choose to use whiskey and take out the soda water, you’ve essentially made a whiskey sour. 4. The Sidecar A popular French cocktail, as it uses two liquors made in France.

Can be served in a sour glass (a smaller version of an old fashioned glass) or up in a cocktail glass 3/4 ounce Cointreau Shake over ice and pour into sugar rimmed glass. Garnish with lemon twist. Variations: This recipe is the “French school.” The English school” calls for a slightly less sweet drink, using more Cognac and less Cointreau, about 3 parts to 1 part, and 1 part lemon juice. 5. The Martini Image by peapicker Last, but not least, we have the Martini. The most argued about cocktail in the history of drinking. Stir or shake? Vermouth or none? Glass or metal tin? The Martini is THE drink that signifies nightlife and cocktails in general. When someone needs to use one image to symbolize drinking, more often than not, it’s the Martini. That sexy glass, clear liquor, green olive with red pimento. Makes me thirsty just thinking about it. I’m going to give you the International Bartender’s Association’s official recipe, then explain the countless variations.

4 parts Gin 1 part dry vermouth (sometimes called French or white vermouth) Pour all ingredients into mixing glass over ice and stir well. Strain into chilled cocktail glass. Squeeze lemon peel over the drink, discard. Garnish with one green olive. Variations: The variations on the Martini could fill a whole book. Keep in mind there is no “right” way, only the way you want your drink. I’ll list a few of the most popular. Vodka Martini: Use vodka in place of gin, garnish with lemon twist. Churchill: A Martini with no vermouth. Basically cold gin in a glass. Legend has it Churchill would “look in the direction of France” and that would be plenty of vermouth. Roosevelt: Two olives instead of one. Even number of olives is considered bad luck by some. Dirty Martini: Add olive brine to taste. Burnt Martini: Uses Scotch instead of vermouth. Buckeye: Martini with a black olive. Gibson: Martini with an onion instead of an olive. Dickens: Martini with no garnish — no olive or twist.

Vesper Martini: 3 partsgin, 1 part vodka, 1/2 part Lillet, lemon twist, shaken, not stirred. James Bond’s martini. Also called a 007. Bradford: A standard Martini shaken, not stirred. Notes on vermouth: When someone orders their Martini “dry” or “extra dry” that means to use LESS dry vermouth. People will order a Martini with no vermouth, not knowing that they’re ordering a Churchill. Some prefer the “in-and-out” method, which means to pour vermouth over ice into the mixing glass you’ll be using for the Martini and dumping it straight out before adding the Gin. Some will order a “Perfect” Martini, which in the cocktail world means equal parts sweet and dry vermouth. Others will order a “Sweet” Martini, meaning the use of sweet vermouth is preferred over dry. These will be garnished with a cherry. Notes on garnishes: Traditionally, a single green olive or a lemon rind twist is used. Using a cocktail onion makes it a Gibson.

One of the origin stories is, an American diplomat who did not drink would ask that his glass be filled with water and garnished with an onion instead of an olive so he could pick his glass out of a sea of Martinis. There are a few others. No one really knows the truth, which is part of the fun. Some people garnish with pickled okra, jalapeno peppers, pickles, lemon twists, lime twists. The possibilities are endless. Notes on stirring or shaking: Traditionally, the drink is stirred. Some people believe shaking causes tiny bubbles which don’t allow for the drink to fully hit the tongue, making it unable to cleanse the palate fully between courses of food. Or that it “bruises the gin” making it taste sharper and less palatable. Others claim that shaking is the way to go, that “bruising the gin” is preferred because it releases the botanical oils in the gin and makes for a more floral drink. There is a taste difference, and it is a matter of preference. These are five classic cocktails, and with the variations, many more. There are many I left out, and some of you will have your favorites that I didn’t include.

I tried to choose ones that are classic, popular, easy to make, and have stood the test of time, so you can do it at home. Enjoy, have fun, and hopefully you’ll find an new favorite in an old classic. Last updated: June 27, 2016

Question: What cocktail consists of 5 parts Rye Whiskey, 2 parts Sweet Red Vermouth, a dash of Angostura Bitters, and garnished with a Maraschino Cherry?
Answer: Manhattan