The Manhattan

The ManhattanDone my way.
Chances are, if you enjoy whiskey, you have had a Manhattan on more than one occasion. Any bartender worth their salt can make this cocktail. In fact, you probably have made it at home yourself. (Classic cocktails are typically easy to make at home.)

The thing that really counts in making a great Manhattan are the ingredients you use. A recent visit from our neighbors and friends at A16 lead me to revisit this cocktail—”Blow the dust off of it” if you will.

Black Walnut bitter: That was the catalyst. Chatting it up with a bartender from this esteemed establishment re-awakened me to this classic. Can I just say that I am in love again? Let me tell you how I prepared mine.

See for yourself, this cocktail is an oldie but goodie, for sure.

The Manhattan
2 oz. Whiskey (Bourbon or Rye)
I find Knob Creek to be well suited for this role. Great body and bold flavor.
1 oz. Sweet Vermouth (If you haven’t tried the Vya Sweet Vermouth, you are missing out!)
2 dashes of Angostura bitters (You probably have this at home. It’s the ‘standard issue’ of bitters.)
1 dash of Fee Brothers’ Black Walnut Bitters. (Wow! What a hidden gem!)
1 Luxardo Marciano Cherry (This is the crème de la crème.…Don’t muddle the cherry. Save it for the end.)

Combine Whiskey, Vermouth, and bitters in a mixing glass with ice. Stir vigorously. (You want this puppy cold!)

Strain into a chilled glass (sans ice) and garnish with said cherry. Believe me, this rendition of a classic will have you saying “hot damn” in no time.

Comments are closed.