The Manhattan has become my latest cocktail obsession. I finally acquired a taste for bourbon, much to Mike’s surprise, a few months ago, and Manhattans soon followed. However after enjoying our fair share of Manhattans, we’ve decided that Rye Whiskey is definitely the way to go.
When we were in Vegas, before Christmas I had the best Manhattan at Culinary Dropout. It was so delicious, I’ve been on a quest to recreate it ever since. I had to travel out of state to get the Carpano Antica Vermouth, but it was totally worth it. My parents were also nice enough to send me some Fee Brother’s bitters, from their retail store in Rochester, NY.
The ManhattanWe prefer Rye Whiskey to Bourbon. We’ve used Knob Creek Rye and Old Overholt Rye, which is a fantastic bargain we highly recommend. Our vermouth of choice for this is Carpano Anitca.
The Classic2 ounces Rye Whiskey 1 ounce Sweet Vermouth 2 dashes Angostura bitters 1 maraschino cherry
3-Bitters Manhattan, inspired by Culinary Dropout2 ounces Rye Whiskey 1 ounce Sweet Vermouth 1 dash Peychauds bitters 1 dash Fee Brother’s Black Walnut bitters 1 dash Angostura bitters 1 maraschino cherry 1 strip of orange zest
Mike’s Favorite2 ounces Rye Whiskey 1 ounce Sweet Vermouth 2 dashes Fee Brother’s Whiskey-Barrel Aged bitters 1 maraschino cherry
To make the Manhattan, pour Whiskey, Vermouth and Bitters into a glass. Fill with ice. Stir until the glass becomes very cold (about 40 to 60 rotations). Strain into 6-8 oz cocktail glass (preferably chilled). Garnish.Cocktail glass pictured is Martini/Champagne Coup from Steelite’s Minners Classic Cocktail Series.