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The Slope
Stirred and spirit-forward and Manhattan / Brooklyn-like. Rye whiskey-based with aromatised wine complexity and apricot brandy adding flavoursome fruity...
Ranjitsinh Mahida
4th December at 16:18
Made with Michter’s Rye, Luxardo Antica and Giffard using Simon’s specs. Fantastic!
10th October at 19:29
Made it with Wild Turkey 101 bourbon, Dubonnet (so similar to Punt E Mes), Merlet Lune d'Abricot and the Angostura, and it was really lovely.
I first made it with a very distinctive rye (Stauning Floor malted rye) and turned out being totally rye dominated in a unpleasant way. I learned - use a less distinct rye or go for a great bourbon in this cocktail.
I first made it with a very distinctive rye (Stauning Floor malted rye) and turned out being totally rye dominated in a unpleasant way. I learned - use a less distinct rye or go for a great bourbon in this cocktail.
10th October at 20:04
Apparently, Wild Turkey 101 bourbon is produced with a big part of rye without being a rye whiskey. Maybe it is the perfect non-distinct sort-of-rye whiskey for this cocktail? Please comment, active persons on Difford's.
30th August at 15:32
I swapped the Punt e Mes with Tempus Fugit Gran Clásico and a touch more apricot. Delicious.
12th August at 18:55
I really enjoyed this drink, althoug the rye spice is a bit overwhelmin gin my opinion. Since I used italian Punt e mes and an italian apricot liqueur, I substituted the rye with aged grappa the second time, and the result was sublime! Try it if you can!
5th July at 11:16
I think my rye wasn’t good enough for a spirit-forward cocktail, but I’m struggling to find anything that I like Punt e Mes in so that probably doesn’t help.
28th May at 13:15
I didn’t have quite the exact ingredients but the version I made was surprisingly delicately balanced amongst the ingredients, I was able to add a dash more apricot for my palate. One that I’ll need coming back to I think.
11th November 2023 at 08:36
A great Manhattan, but the apricot is lost... 6:2:1 blend resulted in the best expression of each ingredient... Pleased to have an unexpectedly spectacular use for apricot liqueur. When it works, oh my does it work.
11th November 2023 at 20:45
Agreed! I've adopted your 6:2:1 recipe. Many thanks!
20th October 2023 at 20:36
Flawless. Probably the best version of a Manhattan I've tried so far. YUM.