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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...
Peter McCarthy
24th May 2024 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 2024 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 2024 at 21:12
Nah; not for me. I made a Rob Roy the other day which I much much preferred.
8th May 2024 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…
19th December 2023 at 19:10
I’m sipping this drink now. I like it, but think I prefer it with all rye and no bourbon.
I like it sweet, so there’s a half teaspoon of syrup from the jar of Luxardo cherries. I use what I’ve got on hand- so that’s Aldi’s own brand Kentucky Bourbon, Jack Daniel’s Rye, (both 40%abv) and Martini Rosso vermouth.
I like it sweet, so there’s a half teaspoon of syrup from the jar of Luxardo cherries. I use what I’ve got on hand- so that’s Aldi’s own brand Kentucky Bourbon, Jack Daniel’s Rye, (both 40%abv) and Martini Rosso vermouth.
16th March 2023 at 14:24
I didn't like the Petite Serve, and unfortunately, this wasn't any better. Strong Bourbon with very little else. I took great care in thoroughly stirring the drink. Still just doesn't do it for me. Am I doing something wrong?
21st December 2023 at 20:05
Did you add the bitters?
The bitters is the key part of the process.
Boston glass, fill with ice, 6x dash of bitters and stir for 90 seconds. Drain off the water, the idea is the ice should only be coated in bitters and not have any liquid bitters in the bottom, then start adding the ingredients one at a time then stir, topping up with fresh ice throughout, storing for 90 seconds before adding each ingredient. Water from the ice as you stir is essential.
The bitters is the key part of the process.
Boston glass, fill with ice, 6x dash of bitters and stir for 90 seconds. Drain off the water, the idea is the ice should only be coated in bitters and not have any liquid bitters in the bottom, then start adding the ingredients one at a time then stir, topping up with fresh ice throughout, storing for 90 seconds before adding each ingredient. Water from the ice as you stir is essential.
22nd August 2023 at 18:04
To my taste, 2:1 whiskey to vermouth is on the dry side of balanced. I have even been served bone-dry "sweet" Manhattans in bars. Use a softer, less bold vermouth like Dolin and the whiskey comes through even stronger. Serving it up only accentuates the booziness.
Hence I suggest upping the vermouth, or lessening the whiskey, or both, and perhaps try it on-the-rocks (my grandfather's personal favorite drink, I know where my taste comes from!). Difford's "High Ryeser" recipe is more suited to my taste and works great on ice too.
If you like whiskey a lot more than you like vermouth, 2:1 is probably perfect. I love vermouth though...
Hence I suggest upping the vermouth, or lessening the whiskey, or both, and perhaps try it on-the-rocks (my grandfather's personal favorite drink, I know where my taste comes from!). Difford's "High Ryeser" recipe is more suited to my taste and works great on ice too.
If you like whiskey a lot more than you like vermouth, 2:1 is probably perfect. I love vermouth though...
18th January 2023 at 22:46
Made with Bourbon and it was smooth with a fair amount of sweetness. I sometimes add a bit more Bourbon though.
22nd December 2022 at 00:16
Or… is the extra sweetness achieved by a 1:1 ratio and higher ABV bourbon (I’m already using Wild Turkey 101 which is 50.5%) considered a better result? ?
3rd October 2023 at 10:28
Wild Turkey 101 is a tad punchy but is brilliant when blended 50/50 with Wild Turkey 81. This tones the alcohol and fire down without losing the brand's character.
3rd October 2023 at 08:32
Yes the higher proof would be warm and boozy. If you are sticking with the 50.5 then just drop it down a tiny bit, or up the vermouth. *just my opinion though mate, and I’m keen to try it as well
22nd December 2022 at 00:09
Surely we need a specific “Cherry Manhattan”? Like a lot of my fellow commentators I like a little of the cherry syrup in mine for the perfect balance.
In my case 50ml Wild Turkey 101, 25ml Martini Rosso, 1 dash Angostura bitters, 2.5ml syrup from the jar of maraschino cherries. Perfect! ?
In my case 50ml Wild Turkey 101, 25ml Martini Rosso, 1 dash Angostura bitters, 2.5ml syrup from the jar of maraschino cherries. Perfect! ?
22nd December 2022 at 12:09
Thanks, David - you make a good point and I’ll look to add a Cherry Manhattan with cherry syrup. We already have a Cherry Manhattan with cherry brandy. For high alc./vol. perhaps take a look at the brilliant High Ryeser cocktail.