Traditional Manhattan
It's bold, invigorating and as relaxing as a deep tissue massage. The best part is it's not just for mobsters, ad men and cocktail connoisseurs anymore.
2 oz rye whiskey
1 oz sweet vermouth
1 - 2 dashes Angostura bitters
Gourmet maraschino cherry or twist of orange peel, for garnish
Add the whiskey, vermouth and bitters to a rocks glass with
cracked ice (chilled martini glasses have also been used but
we prefer the less "stemmy"option here.) Gently stir, garnish
and serve.
Trade Secrets
For a real Manhattan you need rye whiskey – it doesn't matter what else you do, if you start with
bourbon, it's just too sweet
Keep your open bottles of sweet vermouth in the fridge to retain quality
Cocktail garnish peelers have extra wide blades to make orange peeling quick and easy – if you
do it in advance you can save time during your party
The Merry Magnificent Bastard
Invented by mixologist Bryan Swanson and very much endorsed by our good friends over at
magnificentbastard.com, this drink is wonderfully warming and all kinds of festive.
2 oz Bulleit bourbon
1 oz Domaine de Canton (ginger liqueur)
1/8 oz Laphroaig 10-year scotch
2 dashes Fee Brothers Whiskey Barrel Aged Bitters
Combine all ingredients in a mixing glass filled with ice. Stir
vigorously for 20-30 seconds. Strain into ice-filled rocks glass.
From the inventor: "The ginger in the DdC and clove/spice flavors in the Fee Brothers give the
drink a nice warming touch. Have it with some gingerbread and it's a holiday."
Already have a recipe in mind? Get the best Bitters & Mixers the cocktail world has to offer.
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