Later On

A blog written for those whose interests more or less match mine.

A good Manhattan

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I usually have a Manhattan on the rocks, but straight up is very nice. The key is that the ice cubes be (a) very cold and (b) complete cubes (not crush or shattered, which would result in too much dilution). The key elements to success:

  1. A good sweet vermouth — Carpano Antica Formula is excellent but even a run-of-the-mill sweet vermouth Cinzano will co.

  2. Good bitters — I usually go with Angostura, but also use on occasion Peychard or Fee Brothers or local artisanal bitters.

  3. About 2 teaspoons of Grand Marnier — smooths the drink and provides a nice hint of orange.

  4. A good Canadian Rye — Odd Society’s Commodore is excellent, or Canadian Club 12 year old or Chairman’s Select, or Crown Royal Northern Harvest, or Lot 40, or … well, there are quite a few of them up here.

The total result is very nice, especially if you use a vegetable peeler to cut a strip of skin off a lemon and twist it over the drink.

I usually skip the cherry. But if I do use a cherry, a Luxardo cherry (the original maraschino cherry) is the only choice.

Written by Leisureguy

11 April 2020 at 7:11 pm

Posted in Drinks

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