Manhattan - 3 Ways
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- Опубліковано 10 вер 2020
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The classic Manhattan is a 3 ingredient drink that’s simple to make but easy to get wrong. Let’s learn to make it from the basic build in the glass to the pro serve, and maybe we’ll get into some wild shit at the end. Cheers to the 212 baby!
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Id love to see a video on the B-52 (if you made one already i apologize)
Cocktail Chemistry 🌸 your face eating the cherry lol 🤣
That’s why I dislike them, just too sweet
You know its a banger when the thumbnail looks like a home renovation.
WARNING I am the unprettiest human alive and I need YT to afford my house and the desires of my two girlfriends so please observe my highly stimulating videos, dear arian
AxxL or just get a job
"Welcome to Lowe's, how can we help you?"
"Yeah, so I'm trying to make a cocktail"
No one working at Lowe’s has ever said that.
@@junghunt8645 I love how that is the part of that interaction that you find unrealistic. A lowe’s employee asking if you need help.
If you want to see why there is such a huge difference in the taste of the cherries, just look at the ingredients. the cheap ones are a random variety of cherry that;s bleached with calcium chloride and sulfur dioxide until they turn yellow and lose their natural flavor. Then they're marinated in high fructose corn syrup and Red #4 food coloring for upwards of three weeks. The Luxardo are actual Marasca cherriess in a syrup made from the same cherries with no crazy chemical BS.
So that's why they're so red!
3:51 Potion seller, I require your strongest Manhattan !
His Manhattans are too strong for you, traveler!
The resemblance is uncanny
You're not strong enough for my strongest Manhattan, traveler. They're too strong for you.
Ahahahah wow, what a crossover
Hey babe what do you want to drink?
“A Manhattan”
Ok, give me a minute, I gotta grab my smoker. Did you remember to charge the battery for the power drill? ..... yeah, no any size spade bit is fine.
Where the F-- are G-D- applewood chips?
“...........”
Too good.
You can swear on the internet, you fucking pussy.
When I make my ice luges, I just freeze some food safe silicone tubing into the ice block. It saves from having to drill. IF the tube wont pull out, just run a bit of warm water through it to loosen it up. You can get a real nice, sweeping curve for a really neat effect.
Never though of running a manhattan through one, let alone smoke infusing with the luge. GREAT idea. Going to break this out at the next party.
Cheers!
Was thinking there had to be an easier way than drilling. Is the silicone tubing decently rigid, so the ice doesn't expand and close it?
Can I come?
I though my notification said "Manhattan 3 Way" and I expected something substantially different.
Ha ha. That’s for his Patreon.
@@dontblink2564 I don't think Patreon likes that kind of content anymore, so that'll be for his OnlyFans lol
Andrew Schweyer You know I immediately thought of Only Fans after I wrote that comment. You’re right.
This type of cocktail can certainly lead to a 3 way
Scott Brown Oh definitely
Manhattans have been my home standard a long time, especially after ditching Martini and Rossi. A better vermouth makes the drink.
Agree on the vermouth. If I'm going for a budget build, I'd rather use a $6 bottle of Gallo. That Antica stuff is amazing though.
I had a great Manhattan (in Manhattan) a few years ago and asked the bartender what her secret was. She said they mix Carpano Antica with Cocchi Storico 50/50 for their sweet vermouth. The Cocchi is a little sweeter and softens the Carpano which is very powerful. I was hooked and use that mix at home now. It's fantastic.
Sticking to Punt E Mes....
I've used Punt E Mes and Carpano Antica with Rittenhouse rye (Bulleit 95 is my backup if I can't make it into town, or the liquor store is out of Rittenhouse). PEM makes an incredibly dark, intense Manhattan. Carpano Antica is awesome, but so is the price. I finally settled on Vya, which is a California made vermouth and, to my untutored palate, very similar to Carpano Antica. I like the idea of playing with the bitters.
If the Martini is James Bond, the Manhattan is Bruce Wayne.
Personally I was turned off when I went for Formula Antiqa that peli ole often reccomend, but I’ve been meaning to try Cocchi.
Perfect use of the F-bomb...much appreciated
This is the only man on youtube who chews his liquids.
Another 3 way?? Can you give me a minute? I’ve just finished curdling the milk with the Pina Coalda
Homemade cocktail cherries are another way to bring it to the next level. There's penty of recipes around - I suggest the ones that start with frying the pits, as that bring a certain almondy flavour to them. Cheers!
Ooooh that sounds fab.
Watching this video AFTER coming back from the store, buying bottles to make my first Manhattan. Big whiskey guy and coincidentally bought the same 3 things you had out at the start of the video. Figured it was a cheap but effective mix. Already looks like I have your "basic" stamp of approval
The moment, cocktails became industrial lol
Why is that comma there?
@@ryla22 didn't notice it
This sounds nothing like Ministry, Nine Inch Nails, or Throbbing Gristle.
Good point on drilling tech. Trying this on ice-shot-glass and made mistakes with cracks. Nice video
Your comment about why your making it out of a bloody great block of ice..... Awesome!!! love your channel👍🏻
This man really gave us a Manhattan recipe on 9/11
Honoring something from a great city I guess
@ForgottenOnes How is a cocktail disrespectful?
@@suppersdinner119, I think this comment itself is pretty disrespectful... They're just stirring in shit like an edgy child.
I remember when we cared about 3 thousand Americans dying in a short period, but hey only 1.5k Americans died this year on 9/11 so progress?
I can feel that Manhattan on my tongue. My favourite cocktail, haven't mixed anything for months, my well and bar-roll are all at my partner's house.
Keepin the recipes fresh and in style. Never fail to surprise.
Now that the weather is a bit cooler in Texas this is my go to. I also like a good old fashion.
That ice block presentation is serious cool. I salute you sir
I really like you putting the prices in the vids, much appreciated
Cheesy Nick Alert(or Compilation)
1:22~1:48
3:27~3:46
3:50~3:55
6:26~6:46
7:17~7:26
Should I keep doing this? BTW I like Nick’s cheesy “Cheers” scenes.
I'm a fan if nothing else
A trick I found trying to get out a luxador cherry is to lift one in the jar with a dinner fork and then skewer it from there. Thanks for the video!
Im just waiting for this channel to absolutely blow up. I know it will just a matter of time.
Great job, I love the Ice block cooler. I keep being reminded why I like watching your channel!!
"Why are we doing this? Because it's going to look fucking awesome."
Bravo, sir.
Your pro version is seriously the best looking Manhattan I have ever seen. To use your own words, it really does look fucking awesome!
Hahaha now THAT is dedication to experimentation, the Manhattan Luge! You should trademark that ASAP!
Another fantastic video, and featuring my favorite cocktail.
Bro... I wish you were my next door neighbor.
This is my new favorite channel. Two words: BLOODY MARY. And since you’ve set the bar so high I’ll just put my expectations out there... multiple variations, spicy, bacon, etc. male us proud. Then I shall become a patron.
Also thank for the ginger syrup in the moscow mule I use it always no other ginger infusion comes close. Huge thanks for that
you're the binging with babish of cocktails. and yes, that's a big compliment.
So how did you get injured ?
Narrator : _It all started when Johnny wanted to make a Manhattan_
This man is the babish of drinks, what a soothing voice over.
Your twist on Vlad's videos is AMAZING! it really brings a different view on cocktails
This channel is so good
Love this series
That is fantastic! And Luxardo cherries are definitely awesome!
Cheers!
The Dollar store Hemsworth delivers!
@JEDIMASTERZAK one of the running gags about this guy is that he's a "Dollar Store Chris Hemsworth"
I think he's hotter though
naw he looks like a beast making some cool ass drinks. He’s his own person don’t call him a budget anything.
So Chris Hemsworth is the real deal because he got lucky to be in high budget movies and make a lot of money, while this guy is busting his ass off creating his own career solely from ground up!! I have so much respect for this guy (I don’t know his name) than Chris Hemsworth.
I think he looks like Rich Franklin
@@sebs-shenanigans I think that’s the alcohol talking
I am guessing I'm catching you on the upswing on subscribers. Keep up the great work.
Why am i love with this guy?
"What did I do to deserve this flat, flavorless Manhattan?"
Carpano is an amazing improvement over martini rosso. Highly recommend for everything negroni included
This video was so badass
At a restaurant that has sadly since succumbed to the pandemic, I had a lovely Manhattan made with a strip of orange peel that was flamed as the oil was expressed into the drink. It was wonderful! I still haven't been able to repeat the technique. Clearly, I need more practice.
1:08 I spy with my little eye somebody jump cutting out a third dash of bitters ;)
Any cocktail video with power tools is a win!
The showmanship of the last version is perfect
You are freaking hilarious. Great stuff!
Great channel CC!
"Why are we doing this? Because, it's going to look fucking awesome"
This series is great
"what's going on behind the apron?"
me: idk, why dont you show me? 😏😏
I love these 3 different ways videos
Spade drill bits don't clear the cuttings automatically, so you need to pull the bit in and out while drilling.
Thank you for your videos I really enjoy these and your style the best and it's been super helpful and instrumental in getting into the cocktail making hobby and I really have been given an appreciation of cocktails over just mixing things together or just getting drunk i enjoy actually picking out the notes and how well they balance and if they are balanced and what flavor profiles are being delivered. Thank you for your time and effort and please continue. I would like to caviet with one suggestion or maybe more of a request if I may. Will you please make more older and original cocktails I would like to learn your methods and ideals on older and more original cocktails as the old fashioned and mint julep(my girlfriend hates when I drink mint juleps because I always go back and listen to your ode to the mint julep) those older drinks are great and your take on the espresso martini and the white Russian absolutely my favorite however I did mess up the cream last year and havent been back to the white Russian I dont know that I did wrong but I got really sick off them and I m assuming I just made it too easy to drink it was seriously as easy as a Starbucks latte or mocha and sweet and smooth so that may have been it, just too many at once but I also got violently sick and think maybe I messed up the cream because I used the slower method instead of your prescribed souve vide cooker method. Anyways wanted to thank you and request more older cocktails or even just more classics and your takes on the. As the cocktails you make are absolutely my favorites to watch and try myself
Those comfortable threads!
Love this series!
Great video!
I have a question. How exactly can you tell if your bitters dashes are the right amount? When I do it out of my bottle of bitters it seems like I can only get tiny drops.
The Pro version takes it home. I am soooo happy that my local Italian Goods store started carrying Carpano!
If you're still using Martini and Rossi sweet vermouth, buy a small bottle of Carpano Antica (or the also delicious Punt e Mes) and have a partner set up a blind taste test for you. You will never go back to the cheap stuff; it doesn't even compare. Yes, it's more expensive. So keep using RIttenhouse, which is inexpensive but solid. The vermouth makes a way bigger difference, IMO. (Rittenhouse is good enough to sip on its own. Whistle Pig is so good and so expensive that I wouldn't mix it in a cocktail--in my book it's a pure sipper. Though I've no doubt it makes for a delicious cocktail.) Thanks as always, Cocktail Chemistry! Love the channel.
WhistlePig PiggyBack Rye is even spicier than the 10yr and is delicious in a Manhattan.
They ask "Why Do this?!?!"
Me: "Cause it is gonna look Fucking Awesome!"
Love it!
DM if you want a few tricks on stabbing those luxardos. I had to pre garnish two-four jars a shift. We switched to the giant tub-o-luxardo. Almost big enough to Scrooge McDuck dive into. I digress. Offer still stands.
I cheat and mix in a bar spoonful of syrup from Luxardo cherries. Or if I'm feeling really trashy, I take all the ingredients (whiskey, vermouth, bitters, Luxardo cherries, ice--for whatever reason it's much better with ice) and throw it in the Vitamix with two scoops of vanilla ice cream. Sacrilege, I know.
“Begone dæmon!”
I always use a bar spoon to get cherries instead of plucking them out with the pick for the same reason. A little bit of the syrup goes great with a rye old fashioned.
There are certain flavors that dissolve when you add water to whiskey.
@@sabbathjackal Manhattans are stirred over ice before pouring, so the drink is going to be diluted regardless of where you pour it. You're also losing certain flavors by adding vermouth and bitters so I'm not sure how that's relevant. If you want the most flavor out of your specific whiskey then you should just drink that whiskey.
This guy is smoother than the jazz in the background...
> smokier than all hell outside in SF
"Let's introduce this smoker to our cocktail experience"
I would love to see you make some cocktails using haitian rum called barbancourt.
Can you do a video making limoncello? Even if it isn't a cocktail it would be really interesting to see your take on it.
Pretty nice videos! Cheers! Could you pls do a Zombie cocktail 3ways?
Stir it up a little with a spoon. Professional
the chemist method is definitely gonna be a party trick I'm gonna pull out one of these days lol
you should do a series on making bitters.
Man I haven't done an ice luge since college and the idea of making my own literally never occurred to me oh man
An auger bit might be easier than a spade bit. They have less chance of snagging and they're designed to pull the material out as they drill.
I’ve been making the mine with Michter’s and Carpano lately and damn are they good. Punt E Mes is fantastic too! And you just gotta go for those Luxardo cherries. Yum!
When drilling you need to get rid of the shavings often or they'll clog up the drill. When drilling in wood you'll notice you slow down considerably and smoke is let out of the wood. When drilling in ice you'll not slow down as much, because the friction takes over the drilling. It's not nearly as effective though, which is my you'll need to push much harder.
If you use a regular spiral bit it'll help evacuate some of the shavings, but it's usually enough to just pull the drill up often.
To avoid the problem of the drill catching, and risk shattering the ice, skip the Spade bit. Either use a spiral or something called a forstner bit.
Now, if I ever have a party again I'm going to employ my woodworking skills on drinks. I wonder if I can use electronics somehow as well..... 🤔
Here in the Netherlands I rarely use Martini Rosso even for the basic/home version. For ~12 USD I can get Dolin instead. In contrast, Rye is so expensive that I consider it an absolute treat to buy Rittenhouse (~38 USD over here) and usually have to opt for Jim Beam instead. Even bars usually go for Bulleit Rye...
I like ya cocktails g
Skipped through most of this video to learn that the chemestry that goes into this interesting ice channel method is 'it looks neat'
How much would you charge for the Manhattan that goes through the ice block?
I know what I'm going to try as soon as I heal up from surgery
Hey cocktail magic man, what's a good licorice liquor based cocktail?
More 3 way videos please!!
do you have something with anise schnapps, uzo, raki?
Damn also a modeling show. This guy doesn't disappoint.
I've never seen a Manhattan served on the rocks before, not to say thats "wrong" by any means, just new to me. Nice video, cheers.
I recall the surprise the first time I was asked if I wanted it on the rocks or up. I prefer it chilled slightly but no rocks myself.
I've had it served both ways at bars but the coupe glass is definitely more common
It's mostly served in a coupe because it's the whiskey version of the Martini..
Man that looks awesome... Can't you sell your Cocktails online?
I need these videos for every drink on the menu 😂
Your butters bottle...where do you find such a large bottle? How much qty is that particular bottle?
I found a good way to infuse smoke into the cocktail is to:
- Light a single wood chip on fire until it’s black and charred all around.
-Spray a single spritz of bitters into the serving glass.
-Put the lit wood chip on a plate and then put the glass upside down on top.
This will put out the fire and release a plume of smoke inside the glass which will infuse into the bitters and maintain the smokiness as you drink.
Fabulous!
So I love your channel and I have to add a version here that my mother-in-law turned me on to and it is a "Perfect Manhattan" where you use equal parts sweet and dry vermouth and garnish with a lemon peel. That is my Manhattan of choice using Bulliet rye and by your suggestion I will try it with higher end vermouth and possibly the ice flume and smoke.
Thanks for the content, keep up the good work!!
And it did look f-ing awesome!
😁the chemist way seemed more like a handyman way.salud🍻from mexico
Can’t wait till one day we have a cocktail suicide made from every kind of liquor brand and one day he makes it three ways
You absolute mad lad
Try to substitute vermouth to Pedro Ximenez Sherry. It works like magic.