This altogether lighter and whiter version of the classic Scotch Manhattan is delicious and comparable to what the White Negroni did for the classic Negroni
A tricky cocktail, highly dependent on the Scotch and especially the Vermouth.
I've tried many variations, because the specs are so obviously sound, but I was always unhappy until I tried a variant with Emilio Lustau Vermut Blanco.
I'm in Canada, Ontario, so the selection of Bianco / sweet white Vermouths is generally abysmal, to say the least (Martini Bianco even is hard to find, and alternatives are available only at specialty Italian bottle shops, in Toronto, at huge markups). But if you find this cocktail underwhelming, I believe the vermouth is likely much of the problem. I've tried sweetening decent dry vermouths with a small amount of syrup (Guerra, La Quintinye, Dolin), and, although much improved, they were still lacking.
I finally was happy using 40mL Suntory, and 10mL Signal Hill Founders Select OP Canadian Whisky (since I sadly happened to be out of a proper Scotch), and the Emilio Lustau Vermut Blanco mentioned earlier.
I realize this is a somewhat deranged substitution, but my cabinet has run low on Scotch at the moment, and the Suntory was the closest approximation to a blended Scotch. This particular Canadian whisky contributes some sweetness and other notes, but most others would be terrible in this cocktail, given the blandness of most Canadian whiskeys.
Anyway, now that I have recognized the vermouth problem, I am looking forward to trying this with a proper blended Scotch!
I've tried many variations, because the specs are so obviously sound, but I was always unhappy until I tried a variant with Emilio Lustau Vermut Blanco.
I'm in Canada, Ontario, so the selection of Bianco / sweet white Vermouths is generally abysmal, to say the least (Martini Bianco even is hard to find, and alternatives are available only at specialty Italian bottle shops, in Toronto, at huge markups). But if you find this cocktail underwhelming, I believe the vermouth is likely much of the problem. I've tried sweetening decent dry vermouths with a small amount of syrup (Guerra, La Quintinye, Dolin), and, although much improved, they were still lacking.
I finally was happy using 40mL Suntory, and 10mL Signal Hill Founders Select OP Canadian Whisky (since I sadly happened to be out of a proper Scotch), and the Emilio Lustau Vermut Blanco mentioned earlier.
I realize this is a somewhat deranged substitution, but my cabinet has run low on Scotch at the moment, and the Suntory was the closest approximation to a blended Scotch. This particular Canadian whisky contributes some sweetness and other notes, but most others would be terrible in this cocktail, given the blandness of most Canadian whiskeys.
Anyway, now that I have recognized the vermouth problem, I am looking forward to trying this with a proper blended Scotch!