A bad but serviceable Martini can be made in pretty dire circumstances: a clear liquor, a shaker of ice, and a brined vegetable or strip of citrus peel, and you can achieve something bracing but able to perform the work at hand. I prefer a Martini as an aperitif, something strong but bracing and crisp that gets you ready for four courses and half a dozen different wines.
The Manhattan is different. It requires a higher degree of civilization. Whiskey/Whisky can be found everywhere, but bitters and Sweet Red Vermouth are a must, and so many bad variations are made in bars that it's often a losing proposition to order one in the first place. I once ordered said cocktail in a bar that shall not be named, and the bartender said, "Manhattan. Got it. Crown Royal and Dr. Pepper. Give me one second." And I said, "Do you kiss your mother with that mouth? Good day, sir!" I swear that the silk ribbon on my top hat positively wilted at that egregious faux pas.
Your worst Martini might have ruined rotgut vodka that spent a few hours in steel tubing, but a bad Manhattan ruins years of barrel aging in oak. Keep these things in mind when you're mixing drinks.
When I'm in the mood for a Manhattan, it's normally with the company of other guys and as a prelude to a dinner of hearty red wines and lots of rare red meat. To do it properly, you need control over your own ingredients. Better, older whiskey will make for a better Manhattan, and quality bitters are essential.
Here I lined up the various components I assembled after a long, hard day at work, and a desire for something relaxing but dignified:
- Cocktail Shaker with Ice and a Long Spoon
- One Shot of Gallo Red Vermouth (in place of my beloved Noilly Prat)
- Two shots of Michter's US*1 Single Barrel Straight Rye Whiskey
- Two dashes of Fee Bros. Whiskey Barrel Aged Bitters
- A Cherry That's Been Soaking in Bourbon for Weeks
5 comments:
KILLING ME
v. nice post. i love the b&w images. many years ago, in a no-count bar in Iowa City, a friend of mine who apparently wanted to impress the natives, ordering a brandy and soda: what did he get? peach schnapps and Seven-Up.
Paul,
I think you've got some rye, don't you? It makes for a great Manhattan.
Fredric,
That's just wrong. Often better to stick to beer out in the sticks.
Cheers,
Benito
Great Post. I LOVE Bulliet Rye makes the best Manhattans ever. give it a try sometime.
Mike,
I'll have to give that a shot. I've enjoyed the Bulleit Bourbon in the past, and I'm sure they make a great rye. That particular spice and tang of rye whiskey is a real delight, and so distinct from sweeter TN/KY whiskies or peaty Scotch. Doesn't seem to get the love it deserves, though.
Cheers,
Benito
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