Since we are getting into the finer details of a Dry Martini here, another question is; what is the optimal stirring time?
I prefer Tanqueray No.Ten gin with Cinzano 1757 Extra Dry Vermouth:
https://www.tanqueray.com/en-us/recipes/tanqueray-no-ten-gin-martini#method
Also, if stirring 2 drinks instead of one, does the stirring time need to be doubled in order to get the same amount of dilution and chilling?
What difference does 10ml of soda water make in a drink that contains 87ml of other liquids?
Isn't this just a variant of a Margarita?
So, the only difference between the Perfect and Not So Perfect Manhattans are the Vermouth ratios and the type of bitters:
https://www.diffordsguide.com/cocktails/recipe/1246/manhattan-perfect
What would you use as an alternative to a cherry as a garnish for the 'Not So Perfect Manhattan' ?
I've checked back as far as our 7th edition (2007) and Margarita recipe is 2:1:1.
Do you find that batches of lime have can different levels of sourness?
Hence, adjusting that component in the Margarita is left to taste.
What would you change to serve this in a Nick & Nora glass,
without the large block of ice in this recipe?
I find the drink gets diluted toward the end in the Old fashioned tumbler and diminishes the experience.