How to Make a Manhattan, Two Ways - Liquor.com
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- Опубліковано 31 лип 2024
- How to Cocktail: Manhattan, Two Ways
Learn how to make this classic cocktail with top bartender Allison Widdecombe, as well as her own, award-winning variation.
The Classic Manhattan
INGREDIENTS:
2 oz Woodford Reserve Bourbon
1 oz Sweet vermouth
2 dashes Angostura Bitters
Garnish: Oils from a lemon peel and a maraschino cherry
Glass: Cocktail or coupe
The Allison Widdecombe Manhattan
INGREDIENTS:
2.25 oz Woodford Reserve Bourbon
.75 oz Sweet vermouth
2 dashes Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
Barspoon Maraschino liqueur
Garnish: Orange peel
Glass: Cocktail or coupe
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oh man that second version she showed looks and sounds great. would love to compare that one's taste to a traditional.
Great presentation thaaaaank you
Both of those are very fine Manhattans indeed. Salut!
I've got a bottle of Old Grand Dad and Woodford Reserve. I got the Old Grand Dad because I knew it had a ton of rye in the mash bill, but I had no idea the Woodford did. I usually will make a Manhattan exclusively with rye whiskey. I go through quite a bit, so I usually use Old Overholt; it's quite good and a dependable brand.
AJFreeway i like Rittenhouse, too -- the high proof and the rye bite really makes the drink for me now. if i want it mellower, i use bourbon, but usually i like rye.
Woodford is over 18% rye more than most bourbons
Might be a stupid question, but how can you manage to give orange or lemon peel such a curled shape as shown in the video? I mean, how do you cut it and how does it stay curled like that?
+Mumba Mumba You literally just twist it............
I like how she uses bourbon, even if it has a higher rye content, in the classic version. I've been making them for years and no one uses straight rye whiskey anymore unless they're a super stickler for tradition. Even so, tradition changes. Just like the original Cosmopolitan was intended to be on the sour side but now is seen as a sweeter drink, the Manhattan has, for the social drinker majority, changed too. I don't think it's a bad thing, it's just that bourbon gives it a smoother feel than rye ever can. Maybe some people like the harshness rye gives it but in my experience even a standard quality bourbon like Maker's brings the best out of the drink.
i used to not like them at all for some odd reason,but i love rob roys a lot, until i tried it with rye. the spiciness added a flavor element that really got me into them. now i can drink them any three ways depending on my mood and i fall in love every time.
Isn't the classic definition of a cocktail spirit, sugar, water and bitters? An Old Fashioned is closer to a classic cocktail than a Manhattan
Dimitris Christou true
I know this might be old, but wouldn’t the vermouth and the luxardo on the modern be the sugar? As for water she is mixing it so there’s dilution. Spirit and bitters sure.
her version was closer to a redhook
Angostura bitters distributor in Vegas didn't pay their taxes so it is not available. :(
Pretty sure the classic Manhattan recipe calls for rye...
She used one with high rye content she said. Besides it doesn't matter. As I learned it rye is seen as standard for Manhattan because of the geographical origin of the cocktail. In that region people were making more rye whisky than burborn. Thus people assume rye to be more likely used back then.
I'm liking the high rye bourbon for manhattans lately...but it changes from time to time; just whatever I'm feeling at the moment - I think that's the best part of learning the classics - you know how to switch it up when you want to experiment and it's pretty much always gonna be good!
I know this is a very old comment, but I'm gonna just leave my 2 cents here for anyone stopping by like I am. I've made a 2-1-2 classic Manhattan with both a nice strong bourbon and rye whiskey. For me it's no contest, the rye is the best. You use rye whiskey in a manhattan to balance out the sweetness of the vermouth with the spice of the rye, and the rye strikes this balance very well. The bourbon I used (Buffalo Trace Single Barrel) just completely overpowered the vermouth, bitters aroma, and the extra bit of sweetness from the luxardo cherry. Maybe a less powerful bourbon would do the job well, but I've yet to find one that works better than just standard Bulleit Rye.
She can’t even pronounce Maraschino correctly...