Cocktail Party
Harper's Manhattan
Popular on Food52
2 Reviews
Jennie C.
June 20, 2023
This was a fantastic video! The only problem is that it left me craving a Manhattan and it's not even noon yet. More please from this guy!
miket
June 19, 2023
I'm partial to the "perfect" Manhattan, but willingly accede to almost any recipe. As my mother, a dedicated gin martini gal, stated when introduced to my in-laws' drink of choice, "Ah, a Manhattan Well then." Smart woman.
I agree with a base booze of an overproof whiskey of some sort. This might be an aged palate speaking, of course, but I can also argue such proof serves to rouse the mix partners to stand up. I prefer Rye vs Bourbon, but as a volunteer drinker won't turn it down. I find the peppery nature of rye more to my liking.
The perfect Manhattan includes dry as well as sweet vermouth. Normally 2:1, My mix is about 2.5 rye to 1 vermouth, that 1 being 3/4 sweet to 1/4 dry. No problem upscaling the booze, but it can be just fine without. My preference rye is Rittenhouse (100) as it plays well with others, is reasonably priced, and is smoother than Wild Turkey Rye 100. If going upscale I'll do Willett Rye if available. I've tried even more expensive bourbon like Blanton's, and although it was a very fine drink I had the ongoing thought the good stuff was wasted in such a mixed drink. I do confess it was damn good, however.
I lean toward a cleaner, less sweet red vermouth (like Dolin as opposed to Rossi-type), and similarly a white/dry like Dolin. If going for a different spin you might go all the way up to Antica Formula or the Cocchi spectrum to Barolo Chinato and it will light the day, and a partner as well. Again, these reds need a rye vs a bourbon since they are sweeter.
Ango bitters is good, and sometimes a mix of chocolate bitters works with the Ango, especially on the second drink. My father in law liked a bit of Luxardo cherry juice (not the cherry itself as it's really sweet).
Unfortunately, my palate is moderately spoiled by now, so much so that when I ask a barkeep to make one to my specs it's both a challenge and one easily spoiled with a wrong ratio, too much bitters (a few dashes only!), or, damn it, shaking it to chill. Nevertheless, a good few proud makers can pay attention and appreciate the mix to satisfy my request. A classic drink indeed.
I agree with a base booze of an overproof whiskey of some sort. This might be an aged palate speaking, of course, but I can also argue such proof serves to rouse the mix partners to stand up. I prefer Rye vs Bourbon, but as a volunteer drinker won't turn it down. I find the peppery nature of rye more to my liking.
The perfect Manhattan includes dry as well as sweet vermouth. Normally 2:1, My mix is about 2.5 rye to 1 vermouth, that 1 being 3/4 sweet to 1/4 dry. No problem upscaling the booze, but it can be just fine without. My preference rye is Rittenhouse (100) as it plays well with others, is reasonably priced, and is smoother than Wild Turkey Rye 100. If going upscale I'll do Willett Rye if available. I've tried even more expensive bourbon like Blanton's, and although it was a very fine drink I had the ongoing thought the good stuff was wasted in such a mixed drink. I do confess it was damn good, however.
I lean toward a cleaner, less sweet red vermouth (like Dolin as opposed to Rossi-type), and similarly a white/dry like Dolin. If going for a different spin you might go all the way up to Antica Formula or the Cocchi spectrum to Barolo Chinato and it will light the day, and a partner as well. Again, these reds need a rye vs a bourbon since they are sweeter.
Ango bitters is good, and sometimes a mix of chocolate bitters works with the Ango, especially on the second drink. My father in law liked a bit of Luxardo cherry juice (not the cherry itself as it's really sweet).
Unfortunately, my palate is moderately spoiled by now, so much so that when I ask a barkeep to make one to my specs it's both a challenge and one easily spoiled with a wrong ratio, too much bitters (a few dashes only!), or, damn it, shaking it to chill. Nevertheless, a good few proud makers can pay attention and appreciate the mix to satisfy my request. A classic drink indeed.
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