Chicagoist: Properly Sauced: The Perfect Manhattan

jenniferexacto

Tue, 18 Nov 2008 14:03:20 -0600

vermouth, being wine, does go bad once opened (maybe 2 months after opened, if stored in fridge). That said, buying the expensive stuff may be a waste, or reason to drink more (or drink it at Violet Hour).

jbud

Mon, 17 Nov 2008 20:14:32 -0600

your use of the word "perfect" in this context does not comply with the recipe. It means something specific in relation to a cocktail. look it up.

curmudgeon

Mon, 17 Nov 2008 17:41:27 -0600

I personally like to use brandy instead of whisky, straight up. With a dash of the juice in the cherry jar.

DNashty

Mon, 17 Nov 2008 16:24:18 -0600

Oh, and I almost forgot - the bitters. Usually I stick with Angostura, but Stirrings makes a Blood Orange Bitters that works great for a change.

DNashty

Mon, 17 Nov 2008 16:23:03 -0600

Ahh...the Manhattan has become my drink of choice over the last year or so. But you're right - I dread ordering them at bars. (Southern Comfort and amaretto? Who hired that bartender!) I do use bourbon at home, not rye. For a while, Maker's Mark has been my preference, but just this weekend I decided to change it up and got some Buffalo Trace, having seen it listed among the Violet Hour's main Manhattan ingredients. I like it - it lends a sort of caramel note. My vermouth is Noilly Prat Rouge. I usually shop at Binny's on Clark & Wellington, and they don't seem to carry the Carpano Antica - believe me, I've looked. When I first started making these at home I just bought the common Martini & Rossi, until I decided to take a chance on something else and gave the Noilly Prat a try. There was no looking back! I find Noilly Prat Rouge good enough I could drink it straight - something I'd never do with the cheap Martini & Rossi stuff. As for cherries - I make my own. I buy a bunch of fresh cherries, pit them, put them in a jar, and cover with Luxardo Cherry liqueur. Then I leave that in the fridge. I wait at least a couple weeks before having one, and from there they just stay in the fridge for months til they're finally used up. Sometimes I'll even put a spoonful of the soaking Luxardo into a Manhattan.

Rob Christopher

Mon, 17 Nov 2008 15:40:58 -0600

Our apologies: substitute "ideal" for "perfect." It still tastes the same.

jswede

Mon, 17 Nov 2008 15:38:28 -0600

A perfect manhattan is not subjective, not your opinion. "Perfect" means it was made with both sweet and dry vermouth. but I'm sure you already knew that, since you've working at this for so many years.... Seriously - consult a bartender sometime.

dayofthedaleks

Mon, 17 Nov 2008 14:41:59 -0600

This recipe is correct. Old Overcoat is an excellent rye for cocktails.