I like this guy because he is just doing the simple guidelines. He encourages you to adjust the recipe to your own liking. He isn't one of those pretentious pricks who sits there all smug and says, "You HAVE to use this specific type of rye and this specific measurement otherwise it's not a REAL Manhattan!"
No homo, but i love this guy! I finally got my shot bartending at a place and your videos have been helping out! Great work also to whoever is recording this getting the shots of him pouring so we can see how much of the measurments he's calling out. And im not the one too write as much or even at all fr
I love Manhattans. I've been searching for the perfect base for a while now. Some bourbons are good while other's aren't. Knob Creek I enjoyed while Buffalo trace I thought was flat. The rye's were the best ones, so far. Alberta Premium was really good and I've been recommended to try Rittenhouse rye, which I will as only one place sells it here.
This is a great video. My Manhattan is a bit simpler, 2:1 mixture of Rye and Sweet vermouth with 2 dashes of Angostura all over ice, stir well, pour into a chilled glass, add the cherry and enjoy the hell out of it. I use Bulleit Rye. For the sweet vermouth I really like Cinzano but have experimented with many other brands and Martini is good too as is Tribuno. If you want to splurge the try some Carpano Antica.
People never realize that a Manhattan is a whiskey Martini...and it is a powerful little drink...it packs the same punch as a Martini so you have to drink them slowly or you will be plastered before you realize it...They are delicious and easy to make.
Good job. But there are tons on variations that can tend to be expected depending on clientele. For example: cutting with soda water. Using flavored bitters like peach or orange peel. Muddling infused cherries and orange peel with simple syrup is very common also. This version he made will knock your socks off And might not be preferred as the "original way" from the 1860s once you've tried the other variations I've mentioned. But look the video. And yes your stirring was sexy. Muah! Cheer
Hello friend I stay in india I like to make quick drinks But as you know many ingredients needed are most of the time not found as for example vermouth and bitter is not available what can replace them please suggest
I'm glad I know about the vermouth going bad. If I hadn't known, I wouldn't have to drink 8 Manhattans tonight. I honestly don't really want to get drunk, I mean I have work to do, but I guess I have to get drunk now. Damn it. Oh well.
I had a manhattan for the first time while I was in DC and when the glass came to the table I could tell that it was shaken. It was ok, but I don't think it was made correctly. I'm going to try it again at another place at another time
I'd call the shaking vs stirring more of a guideline than a rule, I personally prefer to shake my Manhattans and old fashionds, even though conventional wisdom says otherwise. I find shaking faster and easier, it mixes and chills thoroughly, and I like the texture. Only downside if you call it that is the drink is more cloudy at least at first
The original recipe is actually a 2:1 ratio of vermouth to rye. Try 2 oz of vermouth and 1 oz of rye. It's more palatable in my opinion but to each their own. Tom's recipe is great if you prefer it stronger.
i concur with your ingredients, But am bit surprised by the amount of Vermouth. Perhaps because i went tot the Martini School where you just pass the the open bottle of Vermouth by. often I use spiced Rum instead of Whyskey. Just because i tend to always have some and quikly run out of Rhye.
I'd say 95% of people don't refrigerate it, but it's a great tip cos it will prolong its shelf life. It can stay out room temp for a while, though. Not years, maybe. :-) But for the home bartender (who doesn't go through it quickly), put it in the fridge. You can sip it straight to taste test it, if you're worried.
oscar santana after about a month it's dead...even refrigerated. The good thing about vermouth is that's it's cheap...even the high end brands. I just buy the small bottles.
is luxardo a brand? or is it a different breed of cherries? cause I googled it and I keep coming across luxardo maraschino cherries, this guys makes me want to make mixing drinks a hobby
+greatwhitepriviledge Luxardo cherries are awesome. They aren't super readily available, so at my last restaurant we bought cherries and pitted them ourselves (what a drag) and soaked them in a Luxardo liqueur and sugar mixture. Our customers ordered Manhattans just to have the cherries!
Terry Lindskog 2 ½ oz rye or bourbon whiskey - I like Rittenhouse for rye and Eagle Rare 10 for bourbon.¾ oz sweet vermouth - I like Dolin Rouge, Carpano Antica and Punt e Mes, but most vermouths work.2 dashes Angostura Bitters Cheers!
+Brandon Edwards both, mate. you can have a vermouth made by Martini (the brand) but most vermouths aren't made by martini. so yeah, you can make a martini without Martini. ^^ got it?
Would sure like to visit where you tend bar. But one small criticism. People suffer from a variety of afflictions that cause small hand tremors. Filling right to the brim is not a good idea.
Learn how to make all the classic cocktails here: ua-cam.com/play/PLuJxNvoq3gXjucZOGPf9RRfX5TqF6AHw1.html
This guys has the best job, just make drinks, look pretty, and drink them after on the couch once the crews gone.
Tesseract you mean like in every other job?
@@Anson-x that is why bouncers exist.
I like this guy, he's helpful and humble at the same time.
I like this guy because he is just doing the simple guidelines. He encourages you to adjust the recipe to your own liking. He isn't one of those pretentious pricks who sits there all smug and says, "You HAVE to use this specific type of rye and this specific measurement otherwise it's not a REAL Manhattan!"
your comment was so sincere and I agree, but your name made my spit out my drink lmao.
Having tried this guy's recipes, especially the Old Fashioned, I gotta say he's got the best handle on cocktails...they're not that dogmatic
Should use a better vermouth though.. refrigerator for vermouth? Never heard of that tip...
I love these Howcast Recipes. They are so well done.
That is, without qualification, a perfect manhattan. Cheers!
+Sonny Williamson Sorry, you need to add dry vermouth for that.
MerkinMuffly Ha! Touché.
+MerkinMuffly i love you
Luxardo cherries, good man.
Or make your own, which is sort of messy, but very rewarding. ANYTHING but those fake red ones.
I didn't know that about vermouth thank you!
deadrunable
Really? It says it on the label 🧐
i use to go home and practice stirring... and walking, and sitting, and breathing
lgnfve Fair enough, but trust me, stirring a cocktail well with the right tools is harder than it looks!
No homo, but i love this guy! I finally got my shot bartending at a place and your videos have been helping out! Great work also to whoever is recording this getting the shots of him pouring so we can see how much of the measurments he's calling out.
And im not the one too write as much or even at all fr
A treasure trove of information!!! I'm going to put my (expensive) vermouth in the fridge!
Thanks for the videos. I am a bar back and learning to make drinks.
I could watch these videos all day
Bro this channel needs more subs this drink making show is the best thing ever
My favourite cocktail, so yummy!
He has so much knowledge of the history of drinks.
this dude is awesome
Fabulous cocktail! Well prepared!
congratulation you just made the most simple whiskey drink ever
That was a beauty to watch. Thanks!
Great work, this guy is a great presenter.
See that what I want... history with my drink! Thank you
That 70's show brought me here. The drink of choice when kitty met red.
Love it 🍹🌿
Thats a classy drink right there :P
I love Manhattans. I've been searching for the perfect base for a while now. Some bourbons are good while other's aren't. Knob Creek I enjoyed while Buffalo trace I thought was flat. The rye's were the best ones, so far. Alberta Premium was really good and I've been recommended to try Rittenhouse rye, which I will as only one place sells it here.
Bulleit is hands down the best i've had around the 20-30 dollar price range
I recently started making my own drinks at home, what that man says about stirring is spot on, looks easy but it is HARD
The tip about the vermouth probably saved me from making a mistake and leaving it out in the regular air. O_O
I had no idea that vermouth can go bad. Now I know!
Oh man I've realised that mistake recently
Awesome
👍
I miss this show of Howcast and when I want a straight no 💩 how to make a cocktail I still prefer to come here.
The Clover Club in Brooklyn is on my list of places to visit just so I can get a cocktail made by this charming--and knowledgeable--gentleman.
Leigh Taylor Ellis just visited this week. Great drinks. Alas Tom was not there during my two visits.
i do one part vermouth one part whiskey and 2-3 dash bitters. tastes good. don't want to get too drunk too fast
This recipe is great! Strong, but great :)
He’s good! Thanks for the help!
My man really diggin himself tho high key
Very nice. CHEERS!
This is a great video. My Manhattan is a bit simpler, 2:1 mixture of Rye and Sweet vermouth with 2 dashes of Angostura all over ice, stir well, pour into a chilled glass, add the cherry and enjoy the hell out of it. I use Bulleit Rye. For the sweet vermouth I really like Cinzano but have experimented with many other brands and Martini is good too as is Tribuno. If you want to splurge the try some Carpano Antica.
Which is why it’s called the Manhattan. The area code for Manhattan is 212
Good choice with Bulleit Rye
Everyone knows Bart Simpson made the best Manhattan in the world! Just ask Fat Tony!
Victor Korgoth if it were that simple, Louie would've done a better job
lol this guy is such a nerd. haha love it!
Celina Leroy I so am. And proud of it! Cheers. ;)
I like the idea of kids trying to get drunk off bitters!
I dunno who this guy is, but I wish he worked at the hotel where I tie one on. Most of his recipes are exceedingly traditional.
Thank you for the vids. User Friendly
He practiced stirring... I must have been born a prodigy.
People never realize that a Manhattan is a whiskey Martini...and it is a powerful little drink...it packs the same punch as a Martini so you have to drink them slowly or you will be plastered before you realize it...They are delicious and easy to make.
I've heard Rittenhouse is an awesome rye whiskey. I've gotta find some.
Good job. But there are tons on variations that can tend to be expected depending on clientele.
For example: cutting with soda water. Using flavored bitters like peach or orange peel.
Muddling infused cherries and orange peel with simple syrup is very common also.
This version he made will knock your socks off And might not be preferred as the "original way" from the 1860s once you've tried the other variations I've mentioned.
But look the video. And yes your stirring was sexy. Muah! Cheer
Yes i cut with normal water muddle an orange slice w maraschino cherries and my customers love them.
nice
Fun
man i wish the manhattans i drink were filled to the brim as that one
All I have is the glass, and probably the ice cubes... But at least I know the recipe! Yeey!
PS. (I will forget it in few days...)
anyway to substitute the Angostura bitters? cause I don't have it and virus keeps me inside.
Is Vermouth Rosso a sweet vermouth?
Arent you filling the two ounce side on the 1-2 jigger when you say 3/4oz vermouth?
Hello friend
I stay in india
I like to make quick drinks
But as you know many ingredients needed are most of the time not found as for example vermouth and bitter is not available what can replace them please suggest
Whats the song in the background?
Is that sweet Vermouth or dry?
bobofthemtns lol it’s sweet vermouth
I'm glad I know about the vermouth going bad. If I hadn't known, I wouldn't have to drink 8 Manhattans tonight. I honestly don't really want to get drunk, I mean I have work to do, but I guess I have to get drunk now. Damn it. Oh well.
"don't let me stop you" lol.
Funny I have always made mine...equal parts Rye-Sweet Vermouth-TripleSec and shake in some bitters...
It’s usually better to buy a fresh bag of ice. That looked like freezer ice, which can have some not so fresh flavor…..but everything else looks good.
I like my manhattan with an egg white, so I shake it. But I can go either way it's just prettier
I had a manhattan for the first time while I was in DC and when the glass came to the table I could tell that it was shaken. It was ok, but I don't think it was made correctly. I'm going to try it again at another place at another time
I'd call the shaking vs stirring more of a guideline than a rule, I personally prefer to shake my Manhattans and old fashionds, even though conventional wisdom says otherwise. I find shaking faster and easier, it mixes and chills thoroughly, and I like the texture. Only downside if you call it that is the drink is more cloudy at least at first
No Bianco sir,,??
Song name pretty, pretty please!?
The original recipe is actually a 2:1 ratio of vermouth to rye. Try 2 oz of vermouth and 1 oz of rye. It's more palatable in my opinion but to each their own. Tom's recipe is great if you prefer it stronger.
i concur with your ingredients, But am bit surprised by the amount of Vermouth. Perhaps because i went tot the Martini School where you just pass the the open bottle of Vermouth by. often I use spiced Rum instead of Whyskey. Just because i tend to always have some and quikly run out of Rhye.
How long can vermouth be out? I've had mine for a month and didn't realize it went in the fridge
I'd say 95% of people don't refrigerate it, but it's a great tip cos it will prolong its shelf life. It can stay out room temp for a while, though. Not years, maybe. :-) But for the home bartender (who doesn't go through it quickly), put it in the fridge. You can sip it straight to taste test it, if you're worried.
oscar santana after about a month it's dead...even refrigerated. The good thing about vermouth is that's it's cheap...even the high end brands. I just buy the small bottles.
What size coupe is that?
Coupe has 2 doors
+Dustin HA
is luxardo a brand? or is it a different breed of cherries? cause I googled it and I keep coming across luxardo maraschino cherries, this guys makes me want to make mixing drinks a hobby
+greatwhitepriviledge Luxardo cherries are awesome. They aren't super readily available, so at my last restaurant we bought cherries and pitted them ourselves (what a drag) and soaked them in a Luxardo liqueur and sugar mixture. Our customers ordered Manhattans just to have the cherries!
Stirring looks really hard
Yeah, all I have is bourbon.
Wonder if they drink the drinks afterwards xD
Exactly! I can't tell you how many bartenders ruin the drink by adding sugar! I have to ask for them NOT to add it now-a-days. UGH!
What kind of vermouth do you need?
SWEET!
thug2ryde that was waaay too much vermouth tho. put like 8 drops in
thug2ryde also what kind of fruitcake drinks their manhattans up?
Would appreciate these videos if you wrote the amount of ingredient in oz AND cl.
Terry Lindskog
2 ½ oz rye or bourbon whiskey - I like Rittenhouse for rye and Eagle Rare 10 for bourbon.¾ oz sweet vermouth - I like Dolin Rouge, Carpano Antica and Punt e Mes, but most vermouths work.2 dashes Angostura Bitters
Cheers!
is martini a vermouth
+Brandon Edwards Yes.
+Brandon Edwards both, mate. you can have a vermouth made by Martini (the brand) but most vermouths aren't made by martini. so yeah, you can make a martini without Martini. ^^ got it?
Would sure like to visit where you tend bar. But one small criticism. People suffer from a variety of afflictions that cause small hand tremors. Filling right to the brim is not a good idea.
very good point, lip room is very important. Im assuming he used a 4 oz glass (im guessing) so it look better on film.
you forgot to mention what type of vermouth you're using
Let's class it up a tad more guy, that Rye has a screw off top for cryin' out loud!!! Cork tops man, cork tops!!!
That's Rittenhouse Rye - one of the best rye's on the market.
Bulleit has a cork top, and it's great! But Rittenhouse is a classic, I don't think the screw top is any kind of demerit.
1.7 kk subscriber but no comments wow ^-^
I’m way too distracted by him . Had to watch the video like three times😩🥰
Good luck not spilling that. Could that be anymore full
Trust me I AM HOMOPHOBIC, but I would kiss this dude anyways:) Amazing
no olive?
olive with a whiskey based drink? barf.
Topher Bullock or sweet V fail
Your garnish is hardly visible inside the drink, so what's the point?
"maraschino" with the [sk] sound, not [ʃ], it's Italian (though the cherry grows in Croatia) not German, and sch never make a [ʃ] sound.
'''P
***** You're right! I learned that after I filmed this. Whoops!
isn't that the wrong glassware?
Use a better vermouth though...
What other spirits besides vermouth should be refridgerated? Thanks.
You mom. Your mom should always be refrigerated. And she has a lovely spirit.
Fkn love manhattan
NEVER shake a Manhattan ... bubbles bad! Thirty (30) vigorous stirs or more is the way.
stirred not shaken
Wait, a kid can buy bitters?
Yuppie hipsters use bourbon.
*at least 51% rye
*at least 51% corn
You add 3 things in a glass ... man that is hard. Stering that is to hard how did you ever learn how to do it so easy mate :)
Who else here lives in Manhattam?😂
2nd comment lol
I never understood why people think it's interesting to comment first. What does that prove?
always put the ice in first in the mixing glass step 1 , in all cocktails not at the end of
I wouldnt agree; you're melting the ice further if you put it in first
+Coliflowerz yup
+Coliflowerz I like that, "I wouldnt agree"
Absolutely untrue.
Good luck dissolving sugar or muddling fruits with a glass full of ice.
that bottle of rye doesnt even have a cork shame on you price shopper
Rittenhouse normally had a screw cap