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Manhattan (Sweet)
I prefer my Manhattans served "Sweet", or "Perfect " at a push. The Manhattan is complex, challenging and moreish. Best of all, it's available in a style...
Annechien
2nd December at 20:37
I make this with rittenhouse rye and martini rosso. 2:1 is perfect for me. And a generous splash of luxardo syrup goes in with the cherry. Together with the ango spice an orange zest this is a lovely cocktail for the colder and darker days.
26th November at 20:11
Irish whiskey is for me a great choice
5th October at 12:24
The bourbon and rye combo really sets this apart. This is a favourite as I prefer American style whisky as opposed to scotch and therefore understandably that some prefer the Rob Roy. Both are great for all the right reasons
6th November at 14:10
Exactly. I think we tend to go through phases of preferring certain flavours, or balances of sweet/sour/dry/aromatic etc. From a traditional herbal medicine point of view, this will be balancing certain states of the body’s tissues.
Agree re the specialness of the combo of the two whiskies. … I also love an Affinity for a scotch-based alternative.
Agree re the specialness of the combo of the two whiskies. … I also love an Affinity for a scotch-based alternative.
11th July at 13:44
Recently acquired a selection of The bitter truth bitters. Their aromatic bitters works fantastically well with a sweet rye mahattan. 60 Rittenhouse 25 carpano, bitters, orange twist and Luxardo cherry. Wonderful depth of flavour.
24th May at 14:43
One of those recipes that allows for endless experimentation I believe. My current favourite is roughly 3:2 rye:islay scotch, Dolin rouge at half the spirit, angostura bitters, outrage twist and Luxardo Cherry garnish.
26th September at 16:37
Sounds like a Rob Roy!
24th May at 14:45
Also a dash/splash eg 2.5 ml of Luxardo to sweeten.
24th May at 05:50
Certainly a classic, but I fear most Manhattans are a little uninteresting for me... I'm curious to try it with different whiskeys/vermouths, though...
24th May at 14:40
Agreed. Find the whiskey/s you like best, and try vermouths that support them, then match the level of sweetness/dryness, and appropriate bitters and garnish to lift/colour.
19th May at 21:12
Nah; not for me. I made a Rob Roy the other day which I much much preferred.
8th May at 12:20
One of those drinks that I’m still not quite sure about but feel like persisting with and retreating periodically. Made tonight with all Rittenhouse rye and Dolin rouge, on the rocks. Strangely compelling and moreish…