Wow... If I ordered a manhattan and got Seagram's 7 and vermouth in a glass with ice and a cherry I'd be very disappointed. Does the following recipe sound familiar to anyone?
2 parts rye whiskey
1 part sweet vermouth
1-3 dashes angostura bitters
stir with ice, pour into a martini glass, garnish with a cherry
It is clear that you know how to use the internet, but it seems like you refuse to research before you 'teach' us to make a classic cocktail. Maybe this works in dive bars and trendy dance clubs, but it doesn't work for those of us who are trying to take cocktails seriously. The people you teach at your school may not care about the drink as much as they care about the potential job, and that's why you can get away with this. But reconsider before you post to a different demographic online.
@jtiano Because I am a working bartender that had studied the craft. I would love for you to reference one legitimate bar book that calls for a manhattan to be made sans bitters.
...Wow I must say morons like this guy are the reason bar tending schools usually have a bad name. Not only did he make the drink wrong but he got the history lesson wrong to. Manhattans didn't lose popularity because peoples tastes changed. In fact Martini's have been around since the late 19th century. It wasn't until after world war 2 and the popularization of Vodka did Manhattans and the true Martini lose popularity.
This is why I won't hire anyone trained by a bartending school.
Manhattan with
Seagram's 7?
On the Rocks?
No concept of the culinary contrast achieved between rye whiskey (the original manhattan base spirit), which is is not sweet, sweet vermouth, which is sweet, and the aromatics of decent bitters?
Thanks for your comments. Although you may not hire a bartending school graduate, thousands of others have with great success. The next time you need a bartender try one, I think you may change your mind.
As far as I have learned a Manhattan is basically the same as a Martinez with Gin replaced by Rye Whisky and as far as I know the vermouth plays the main part (I find your recipe too strong). Just try this one, I love it: 1 spoon of maraschino liqueur, 2 dashes of Bitter, 2 cl Rye Whisky, 4 cl of sweet Vermouth. Stir with ice until cold, strain over into a chilled cocktail glass, add the maraschino cherry, serve and enjoy. Just try!
2 parts Rye Whiskey, 1 part Sweet Vermouth, 1 or 2 dashes of Angostura Bitters, & a Maraschino Cherry. Pour Whiskey in the Boston Shaker Glass portion with ice in it, then the Sweet Vermouth, Then the Dashes of Bitters, Then stir for about 30 Seconds to chill well, then get out a Cocktail Glass (or as others put it a Martini Glass) add the Cherry then using a Hawthorn type of Strainer, strain the cocktail over the cherry and enjoy one if not the first true cocktail. These videos suck.
Thanks for your kind words. Your recipe is a good one. Although bitters was a staple of the Manhattan in the old days, many modern bartenders don't use it in the recipe. The only time we teach the students to use bitters is when the customer request them in their Manhattan.
Well the way I see it you can call it the modern manhattan & that would be ok but for the sake of the Original it does take bitters. Back in the 50's/60's & Iam not from that era they were more sophisticated about their formal dress attire and their cocktails and they actually knew what they were ordering and getting. Today most bar people dont know what the heck they are ordering and most bartenders dont know how to mix unfortunately. Times and tastes change though. Thanks for your reply
Thanks for the up dated information. You're right the original recipe called for bitters. Your recipe is a good one and I'll make an additional video for the Manhattan.
boy does this presentation do the drinks an injustice. It should be served up and prepared in the glass portion of a Boston shaker full of ice. Whiskey (bourbon) first, then bitters, which he didn't even use, then stirred around 30 times and strained into a cocktail glass, ultimately finished with a cherry, hopefully fresh infused with maraschino liquer
i like to use canadian club and Noilly Prat rouge. Add a couple of drops of angostura with the Noilly then a couple of drops of orange bitters ( pref fee brothers) whilst stirring the club......try it and let me know
@javita91iluvjk If you are such a genius on Manhattans then why the hell are you watching a video on how to make one? People like you need to get a life.
Red or sweet vermouth is actually a white wine that has acquired color from the botanicals or possibly from caramel coloring. There are, although, exceptions; Dubonnet and Lillet Rouge are both based on red wine.
wow, this dude needs to learn how to say "herb". WTF is a bonical? great vids overall tho, they really are awesome and really show lots of cool stuff. keep it up!!!
It's not a Manhattan without bitters.
Just because people don't know the difference anymore doesn't make it right.
thrash77581 2 weeks ago
Thanks for your recipe. The original Manhattans called for bitters. The trend now for younger drinkers is to leave the bitters out.
jtiano 1 month ago
Wow... If I ordered a manhattan and got Seagram's 7 and vermouth in a glass with ice and a cherry I'd be very disappointed. Does the following recipe sound familiar to anyone?
2 parts rye whiskey
1 part sweet vermouth
1-3 dashes angostura bitters
stir with ice, pour into a martini glass, garnish with a cherry
AirPickles 1 month ago 3
nice shit
milanblazej29 1 month ago
We teach drinks the way people order them in the real world. Get in step with the way things are done today. Do you still drive a model t ford?
jtiano 2 months ago
It is clear that you know how to use the internet, but it seems like you refuse to research before you 'teach' us to make a classic cocktail. Maybe this works in dive bars and trendy dance clubs, but it doesn't work for those of us who are trying to take cocktails seriously. The people you teach at your school may not care about the drink as much as they care about the potential job, and that's why you can get away with this. But reconsider before you post to a different demographic online.
JulianHammond 2 months ago 2
Most bar guides are written by writers and not bartenders and therefore the recipes are usually wrong.
jtiano 2 months ago
Glad you enjoyed the videos. Your negative remarks show that you are a classless individual.
jtiano 2 months ago
This guy is great! I get a laugh every time I see him make a drink. What an idiot!
whosam1 2 months ago
Bitters are only added when the customer request it. This is the way they are served in 98% of American bars.
jtiano 2 months ago
@jtiano That is NOT true. You should be put in yoked and stoned.
whosam1 2 months ago
@whosam1 How do you know that I'm wrong?
jtiano 2 months ago
@jtiano Because I am a working bartender that had studied the craft. I would love for you to reference one legitimate bar book that calls for a manhattan to be made sans bitters.
whosam1 2 months ago
Why is this "school" still going? That's not a Manhattan!
VivaLaJ 2 months ago
the cherry is sweet and is a snack ..bla bla bla.....
the bonicaLS IN THE sweet vermouth ... are you bloody kidding me ... why no bitters .??? why ??? why ???? tell me why ???? i said tell me WHY ???
ps.... what is bonicals ??????
royceleanzer 4 months ago
various herbs and barnacles? amazing.
smokebomb213 4 months ago
Most bartenders won't add bitter unless the customer ask for them.
jtiano 6 months ago
@jtiano ...not too sure that's true.
NoNewScreenNames 4 months ago
@jtiano Those people are what I like to call "wrong."
perfectestperson 3 months ago
Without Angostura bitters, it is not a Manhattan
TCavanaugh 6 months ago 3
Hi dude,
When is the last time you've been sober?
jtiano 8 months ago
Hey man, no one is perfect. Sorry you don't like the recipe.
jtiano 8 months ago
you are very bad !!!!!! pathetic , you screwed up a classic
royceleanzer 8 months ago
I love your CAIPIRINHA !
2 straw in an old fashioned full ice, isn't that? Crush your ice next time...
farlowpe 9 months ago
...Wow I must say morons like this guy are the reason bar tending schools usually have a bad name. Not only did he make the drink wrong but he got the history lesson wrong to. Manhattans didn't lose popularity because peoples tastes changed. In fact Martini's have been around since the late 19th century. It wasn't until after world war 2 and the popularization of Vodka did Manhattans and the true Martini lose popularity.
sliders103 1 year ago
Agnostura bitters anyone?
Nah who uses real bitters nowadays :/
Sorry to say, if I watched you mix my manhattan, my stay at your bar would be short..
and you'd be looking a long time for the tip :)
sirbflean 1 year ago
This is why I won't hire anyone trained by a bartending school.
Manhattan with
Seagram's 7?
On the Rocks?
No concept of the culinary contrast achieved between rye whiskey (the original manhattan base spirit), which is is not sweet, sweet vermouth, which is sweet, and the aromatics of decent bitters?
JjjustInBaird 1 year ago 9
Thanks for your comments. Although you may not hire a bartending school graduate, thousands of others have with great success. The next time you need a bartender try one, I think you may change your mind.
jtiano 1 year ago
@JjjustInBaird not all barschools are shit like this one, plus not all bartenders learn from job experience, they need to start somewhere.
livingdeadshawn 3 months ago
No bitters? on the rocks? No thanks!
Waldo25m 1 year ago 3
As far as I have learned a Manhattan is basically the same as a Martinez with Gin replaced by Rye Whisky and as far as I know the vermouth plays the main part (I find your recipe too strong). Just try this one, I love it: 1 spoon of maraschino liqueur, 2 dashes of Bitter, 2 cl Rye Whisky, 4 cl of sweet Vermouth. Stir with ice until cold, strain over into a chilled cocktail glass, add the maraschino cherry, serve and enjoy. Just try!
brixomatic 1 year ago
Nice recipe. The Maraschino liqueur is hard to find for most people here in the US. Thanks for you comments.
jtiano 1 year ago
2 parts Rye Whiskey, 1 part Sweet Vermouth, 1 or 2 dashes of Angostura Bitters, & a Maraschino Cherry. Pour Whiskey in the Boston Shaker Glass portion with ice in it, then the Sweet Vermouth, Then the Dashes of Bitters, Then stir for about 30 Seconds to chill well, then get out a Cocktail Glass (or as others put it a Martini Glass) add the Cherry then using a Hawthorn type of Strainer, strain the cocktail over the cherry and enjoy one if not the first true cocktail. These videos suck.
uh1cobra 1 year ago
Thanks for your kind words. Your recipe is a good one. Although bitters was a staple of the Manhattan in the old days, many modern bartenders don't use it in the recipe. The only time we teach the students to use bitters is when the customer request them in their Manhattan.
jtiano 1 year ago
Well the way I see it you can call it the modern manhattan & that would be ok but for the sake of the Original it does take bitters. Back in the 50's/60's & Iam not from that era they were more sophisticated about their formal dress attire and their cocktails and they actually knew what they were ordering and getting. Today most bar people dont know what the heck they are ordering and most bartenders dont know how to mix unfortunately. Times and tastes change though. Thanks for your reply
uh1cobra 1 year ago
Another classic ruined...
wotg 1 year ago 2
Thanks for your comments. How do you think it should be made?
jtiano 1 year ago
@jtiano
First off, there is NO doubt that the Manhattan is a cocktail, thus it should be served in a coctailglass.
Secondly, the omission of bitters alters the caracter of the drink so much i would not call it a Manhattan.
My recepie:
Mist a chilled cocktailglass with Angostura bitters.
6cl Makers Mark, Rowans Creek or other similar quality buorbon.
2cl of a good sweet vermouth. I recomend Antica Carpano.
Stir until cold. Strain over in a coctailglass.
wotg 1 year ago
Thanks for the up dated information. You're right the original recipe called for bitters. Your recipe is a good one and I'll make an additional video for the Manhattan.
jtiano 1 year ago
6 misstakes ,man ! You cannot learning
VitOficial 1 year ago
This guy always uses Seagrams 7. WTF.
metalmader 1 year ago
Oh boy the manhattan is one hell of a drink. It'll put you in the grave and pull you right back up.
TheSmartestTaco 1 year ago
boy does this presentation do the drinks an injustice. It should be served up and prepared in the glass portion of a Boston shaker full of ice. Whiskey (bourbon) first, then bitters, which he didn't even use, then stirred around 30 times and strained into a cocktail glass, ultimately finished with a cherry, hopefully fresh infused with maraschino liquer
mrpicky510 1 year ago
Isn´t Manhattan served in a martini glass
mrleonecasper 1 year ago
Isn´t Manhattan served in a martini glass
mrleonecasper 1 year ago
i like to use canadian club and Noilly Prat rouge. Add a couple of drops of angostura with the Noilly then a couple of drops of orange bitters ( pref fee brothers) whilst stirring the club......try it and let me know
mrShowaddywaddy 1 year ago
This hasn't helped me make a Manhattan at all!
TristansVid 2 years ago
I use italian sweet vermouth & R&R canadian whiskey for my manhattans...great drink and it MUST be stirred NOT shaken. Cheers :)
poopsicle65 2 years ago
R&R ... Oh god no lol... Alberta Premium dude.
Lithys 2 years ago
The original Manhattan recipes calls for bitters. However, here in the US most bartenders don't add it unless the customers requests it.
jtiano 2 years ago
Herbs and bonicals? And no bitters? Fail!
jeffhrsn 2 years ago
drops of angostura are missing, he has to lear how to prepare a real manhattan!!
javita91iluvjk 2 years ago
@javita91iluvjk If you are such a genius on Manhattans then why the hell are you watching a video on how to make one? People like you need to get a life.
elmagnificodep 2 years ago
you looks sorta like mark martin
JimmyDasnitch92 2 years ago
Bitters are a must, AFAIK.
mazeman01 2 years ago 7
wheres the bitters?
20past4band 2 years ago 2
Red or sweet vermouth is actually a white wine that has acquired color from the botanicals or possibly from caramel coloring. There are, although, exceptions; Dubonnet and Lillet Rouge are both based on red wine.
TheRedNapkin 2 years ago
you missed the dashes of bitters man....
tippyballer 2 years ago 3
The original recipe called for bitters. Most bartenders don't add it unless the customer request it. Bitters has a very strong flavor.
jtiano 2 years ago
wow, this dude needs to learn how to say "herb". WTF is a bonical? great vids overall tho, they really are awesome and really show lots of cool stuff. keep it up!!!
ejh06752 3 years ago 2
various herbs and bonicals?
thedrinksmith 3 years ago