The Manhattan - Episode 01

This is a personal favourite of mine to make and to drink, A complex drink, that is challenging to make but very worthwhile when done right. Gary Regan writes in his book The Joy of Mixology "when properly constructed, it is the finest cocktail on the face of the earth." Strong words indeed, but I am in total agreement.

The standard content is:

3 parts rye or bourbon whisky
1 part sweet vermouth
2 dashes of bitters

It can be served straight up (cocktail glass) or on the rocks. It can be Sweet (sweet vermouth, maybe extra maraschino liquor. My favourite.), Dry (dry vermouth instead of sweet.) or Perfect (Use of both sweet and dry vermouth.)
Variations of this recipe have been conjured up such as the Rob Roy, use of blended scotch instead of rye or bourbon. If one uses brandy as the spirit it becomes a Harvard. The much acclaimed Martinez is the gin variation -- this cocktail requires maraschino liquor plus usage of a very dry gin.

In the episode of the video podcast I use Buffalo Trace Bourbon, Carpano Antica Formula Vermouth, Orange and Angostura Bitters plus a maraschino liquor soaked cherry.
I used the this whisky for is spicyness and slight smoky overtones and works great with the orange bitters, the carpano 'ancient formula' vermouth is the king of all vermouths and is a robust modifier to the whisky, it can be happily drunk on its own on the rocks. The maraschino saturated cherry works fantastically well and I love the garnish. Rimming the glass with the orange zest is optional but common and is a nice touch.

Category:

Entertainment

Tags:

• brilliant cocktails
• mixelogy
• drink
• drinks
• cocktail
• cocktails
• Manhattan

[brilliantcocktails]

Thanks for feedback.. considering it was made over 5 years ago.. my preparation is different as is my presentation.. i don't know who you are or where you work or your demeanor.. but hold your criticism until you put yourself out there or are asked for four point of view..best c

[whitesidedan]

80 ml bourbon, and 40 ml vermouth, that's almost enough for 2 manhattans.

The cocktail glass is far too full.

Also you want to put the ice in last, otherwise it's just melting before you even put the ingredients in.If you put the ice in the boston glass with your free hand covering the top you need a bevnap covering your hand, otherwise the ice touches your palm. Likewise grabbing the boston with both hands at the top is not great. Use a chilled mixing glass if you want it cold.

[brilliantcocktails]

@whitesidedan Thanks for feedback.. considering it was made over 5 years ago.. my preparation is different as is my presentation.. i don't know who you are or where you work or your demeanor.. but hold your criticism until you put yourself out there or are asked for four point of view..best c

[whitesidedan]

For a whiskey to qualify as bourbon, the law--by international agreement--stipulates that it must be made in the USA, anywhere not just Kentucky. It must be made from at least 51% and no more than 79% Indian corn, and aged for at least two years.

[brilliantcocktails]

@whitesidedan ..Again... anybody can read about this or find out about it by visiting a distillery... what is the constructiveness about your comment? trying to show how know it -all you are your self?

[brilliantcocktails]

I am using Buffalo Trace in this but the house pour is a Rye whiskey, van winkle, rittenhouse and sazerac are excellent.

Angostura Orange Bitters are excellent to use. Fee bros Whiskey aged bitters are fantastic for old fashioneds or manhattans..

thanks for the feedback guys..

[fresh87uk]

nice, this guy knows what he's doing

[apera0915]

its important to take the time and learn it right!

[whitesidedan]

@brilliantcocktails If you read my comments again I'm not criticising, it's just my opinion. And I'm afraid if you put a video on youtube you have to be prepared for people to comment. Don't be so defensive.

[whitesidedan]

@brilliantcocktails It's not meant to offend. Just constructive criticism so people can learn, just like I did. It's meant for all the people that read the comments. I learnt by people telling me the correct way to do things, that's all. I'm not trying to show I know it all by any means. I have worked all over the world, including Milk & Honey London for almost 3 years, including being trained by Adam Wyatt Jones, Angus Winchester and Dale DeGroff. No offence meant, my opinion which is allowed.

[Magurufukuru]

That was fantastic.

[Photo314159]

Nice job and good recipie. I like that chilling glass that fit's in your shaker too, never seen one of those.

[TOMMYCLEANER]

@midnightfury661 I got the info straight from the mouth of Fred Noe, seventh generation master distiller for Jim Beam... So maybe he's wrong too?