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Ciara, I love your channel . Big fan As a Canadian who absolutely loves Whiskey and like you doesn’t like beer. I would like you to try an outstanding Canadian Rye Whiskey. Please try Forty Creek Rye. My personal favorite. Very interested in your appraisal of this great Whiskey. Will keep watching and just subscribed. Cheers
Dilution in a drink is less about making the alcohol less powerful, more about the chemical and physical reactions of oils and alcohol and aromatics and water. The fact you are diligent about following the directions is good - so many people try to skip the dilution, and don't understand why their "stronger" drink doesn't have the complexity and depth it should.
@@kentak47 It's not about the water content, but things coming out of and into solution or suspension - and you want that to be happening at the time of consumption. A shelf-stable product is fine for sitting on a shelf, but something which is active and changing and evolving is a much more interesting drink. One of the more fun ways to illustrate this is with ouzo. It's a clear liquid. Add some soda water and lemon to make an ouzo spritz: it turns white/cloudy (because the oils come out of suspension for a while). If you wait long enough, it goes clear again - but you wouldn't want to drink it then. It's while it is active that it is most tasty.
I was a bartender for several years, and my favorite whiskey cocktail was a Vieux Carre. Combine 3/4 ounce Rye Whiskey, 3/4 ounce Cognac, 3/4 ounce Sweet Vermouth, 1/2 ounce Bénédictine D.O.M. Liqueur, 1-2 dashes Bitters, 1-2 dashes Aromatic Bitters in a mixing glass filled with ice. Stir well and strain into an old-fashioned glass. Garnish with a cherry. This is a classic from New Orleans (circa 1930s) Edit: Have you considered tackling some layered drinks? They can be challenging, but very satisfying when you succeed.
My favorite cocktail. I try different whiskeys, vermouths, and bitters for different flavors. Chocolate bitters are very good. My favorite Manhattan is made with Bulleit Rye, Averna Amaro as the vermouth, Angostura Bitters, and Luxardo cherries. I add a bar spoon or two of Luxardo cherry syrup. Experiment with the proportions to get the taste you prefer. I also make an Irish Manhattan with Irish Whisky, Irish Mist Liqueur, Grand Marnier, bitters, and of course, Luxardos. Thanks for the fun videos. Stay safe
That is a Black Manhattan you describe. It's my favourite too, but I prefer Rittenhouse rye, I find Bulleit is way too dry. I find the chocolate notes of Rittenhouse goe very well with the coffee notes of Averna.
You ever try Nocino (Walnut Liqueur) instead of sweet vermouth? It's just.. *chefs kiss* I'll also light an orange peel and gout some flame into the cocktail. The burnt citric acid adds a whole new level of depth
Yeah, I don’t know about Jim Beam... not my favorite. If you can find Rittenhouse Rye, it’s a good balance between affordable and good. Also a bit higher proof if my memory is correct. If you want something super fancy/high end I would recommend Michter’s rye if you can find it. Also the classic sweet vermouth to use is Dolin Rouge, but my favorite (and very fancy) sweet vermouth is Carpano Antica Formula vermouth. A cheaper-but good-traditional sweet vermouth would be something like a Martini and Rossi. For a cheaper Manhattan I like Canadian Mist whiskey.
Martini-Rossi is garbage, don’t go cheaper than Dolin. I’d love to try that Lillet Rouge, but we can’t get it here. I have that Jim Beam, it’s very much what you’d expect from a pre-prohibition style rye. It’s very bold, which can be useful. Carpano Antica will make the best Manhattan on the planet. Especially with Rittenhouse...
Yesss! Rittenhouse, or Overholt (bonded) are great choices too! Though I prefer Cocchi di torino, if it ever had a rival, Carpano would be it. I like your style man! Cheers!
@@FreezyAbitKT7A The ones I mentioned I'm pretty sure that are the most exported Spanish vermouths. There are even some scotch whiskies finished in Lustau wine barrels. Maybe in some fancy liquor store or fancy imported product stores you will find tje,. If not, intenret is always the answer haha
Canadian whiskey are great value if you live on the continent. Not sure about their pricing in Europe and the UK, but the flavors are usually just so balanced and inoffensive, so they're great for mixing. Canadian Club 12 is one of my go-to alcohols for when I intend to use a good deal of it in an alcohol-heavy drink.
@@mndlessdrwer Some of Canada's smaller distilleries have some more distinctive tasting whiskies, with Canadian 100% rye being back in fashion (noticeably spicier) along with some more interesting grain and barrel aging options (along with a single malt from Nova Scotia). Still, the biggest brands (Crown Royal, Canadian Club, Seagrams, etc.) do tend to have the smooth and balanced flavour profile you describe, especially in their flagship blends (they also have some more distinctive specialty whiskeys like Crown Royal Northern Rye and such). I'm partial to Forty Creek's Copper Pot myself but I'm not sure how available it is internationally. For a basic cocktail mixer, Crown Royal is a reliable choice for smoother sweeter cocktails like Manhattans or Old Fashioneds. I'd probably opt for a bourbon or something equally heavy on the oak for a Whiskey Sour though. You need something with more punch to balance the sourness.
@Blue Skies Bourbon has a heavy oak opening and a strong vanilla finish. Different bourbons have some variation, of course, but those two characteristics are very pronounced. If they don't appeal to you, you won't be a bourbon fan. Yep, Canadian whiskey tends to be smooth. The 100% rye whiskeys are a little more old fashioned, with some spice and complexity, but any basic Canadian whiskey will be smooth (sometimes to a fault). I like our local product but I do sometimes wish our distillers were a bit more adventurous.
Try a Manhattan made with Canadian Club rye whisky and Martini and Rossi sweet vermouth. It has a gorgeous red/gold hue and the flavor is out of this world.
Almost what I suggested, Brandy Manhattan - Spring Lake style. 2 shots Brandy 1 sot Martini & Rossi Sweet Vermouth, Dash Drambuie (in lieu of Angostura bitters) 1 teaspoon cherry juice, 3 cherries, on the rocks in a square low glass, like your mint julip size
I like to chill the glass (lightly), place a Luxardo and some syrup in the bottom with the bitters. Then pour the chilled whiskey and vermouth in; prefer bourbon (Woodford Reserve) to the rye, and a lot less vermouth. But a friend prepared the more traditional like yours, and that was a lot of fun, too! Nice spoon
Looks too red. I used to add a spoon of the cherry syrup, but as my palate matured I realized it kills the drink with cherry sweetness. The key to the whole drink is the herbal notes of the vermouth. In fact the choice of vermouth is much more important than the whiskey. Now I make it with Bulleit rye, Dolan vermouth, one Luxardo cherry, drained, and an orange twist.
strong agree about how important the vermouth choice can be. have not had Lillet before so can't attest to the flavor, but it was definitely the culprit for the color. have been using Carpano Antica in my Manhattans for a couple of years now, though Dolin is a solid selection and a good choice for anyone new to this cocktail. also recommend a lemon twist, especially when using a 100% rye.
@@markwayne I always use rye and I agree. Orange clashes way too much with rye. Lemon's way better. I can take or leave the cherry. I give mine a good heavy 3 splashes of bitters. I love bitters. No orange bitters though Lmao. Edit.. I also shake mine.
I like the Dolin Rouge vermouth as well. So far my favorite ryes are Old Overholt Bonded 100 Proof and Knob Creek. I wasn't crazy about Bulleit in it which I found odd because I drink it straight on rocks and love it.
The one change I would make is in glass selection. Yes, no rocks in a coupe is a fine choice, but I adhere to the "brown and down" suggestion, where one serves a "brown" spirit cocktail "down" in a low-ball glass. Cubes get into the dilution debate, so that can go either way. Regardless, I think a low-ball glass fits the wood paneled, leather, crisp weather nature of a Manhattan the best. Cannot wait to see what is next!
Your mention of the odd number garnish is spot on! With chilled Sambuca, we would start with 3 coffee beans, and add 2 on each following pour to maintain the odd #. Stop when your glass holds more beans than liquor! Thanks! Love your videos!
My uncle loved Manhattans. Told me if I ate more then 3 of the jar cherries I would die. I think he just wanted to preserve his cherries for his Manhattans! Which I now enjoy in his memory. 😎
Best Cocktail ever. Wild Turkey from the 1970s still available although pricey. Tumbler glass and one small sliver of ice to dilute from 101 to 90 something. Let it sit 2 minutes swirl the glass sip and enjoy.
Hello Ciara, I enjoyed the video. My favorite part was "give it a tums up", so I did. I used to make Manhattans a lot. I used dry vermouth because I didn't like the sweet vermouth.
I think you should end the summer with the greatest summer cocktail there is: The Long Island Iced Tea. I don't know how the chemistry of it works, but when you take vodka, tequila, silver rum, gin, triple sec, sour mix, and a splash of Coca-Cola, it literally tastes like iced tea. It's amazing! I'm sure you've had it before if you like a good drink, but it's always fun to make. I imagine the person who invented it didn't have enough of those spirits to make a specific cocktail, so they mixed them all together and there you go!
The Manhattan was my grandmother’s favorite, she always added a small splash of grenadine. I really like using a combination of angostura and orange bitters for manhattans and old fashioned.
This is my favorite mixed drink. However, I prefer Scotch, so I've switched to that, which changes the name to a Rob Roy. The proportions I use are the same as yours - 2 to 1. I also love cherries (although I've never tried the Luxardo, which sounds great). What I do is remove the cherries from the jar with a cocktail fork, and make sure to pierce each one all the way through. Then I just put them in the glass, so by the time I finish, they've soaked up the liquor. And I also put in the syrup (or if there's not enough in the jar, Maraschino syrup). I started with a little, but keep increasing the amount, lol. I drink mine on the rocks. My father liked Comfort Manhattans, made with Southern Comfort instead of whiskey, but it's a bit sweet for my taste.
When you start making gin cocktails, try a Bee's Knees! It's a Prohibition era drink, and refreshingly tasty. 🐝 2oz Gin, 3/4oz fresh lemon juice, 1/2oz honey syrup (simple syrup made with honey instead of sugar), shake until chilled, serve in chilled coupe glass with a lemon twist.
try it with a high rye bourbon. also I wonder if you'll like a brooklyn cocktail. like a Manhattan...two ounces rye 1 oz DRY vermouth ¼ oz maraschino LIQUEUR ¼ oz amer picon or a couple dashes of those bitters on your counter. Or try my favorite, a Remember the Maine...2 oz rye, ¾ oz sweet vermouth, 2 barspoons cherry heering, absinthe rinse. prep your chilled coupe with the absinthe rinse; pour out any remaining absinthe. meanwhile stir the other ingredients in a mixing glass with ice, and strain into your coupe. garnish with 🍒 and imbibe
Corn-based whisky requires lots of stirring for the whisky and vermouth to come together in a manhattan. I find rye mixes with vermouth much more easily and becomes one. Tha Manhattans is my favourite cocktail. I usually use maraschino cherries, but any syrup-cherries with work. I have also substituted unsweetened and even frozen blueberries.
Next try the brown derby. One of my favorites. 2oz Bourbon 1oz fresh grapefruit juice .5oz of Honey syrup For the honey syrup a 3:1 is perfect. Just runny enough to mix and not watered down too much to lose the honey flavor.
Yay! Manhattans are my favorite. I don't know if this will be the most popular opinion but, to my taste, a cheap bourbon like Ten High makes the best Manhattan. Every time I've tried a more expensive whiskey, I find myself a little disappointed that the bitters and vermouth overwhelms the flavors of the whiskey that I would enjoy all by themselves. With cheap bourbon, though, the bitters and vermouth end up masking the harshness of the bourbon, adding sweetness and flavor in the process, and the result is still quite enjoyable. Also, to the poster that mentioned Bulleit Rye, I totally agree. That's a really excellent whiskey.
I made a Manhattan every night for a year, and no liquor was off the table for mixing. The mix that worked best for my palate was 3-part: 1 shot of rye as a base, half shot of bourbon to smooth it out, and half shot of scotch to add some peaty smokey goodness. If using an Islay scotch, the split shot should be more like 3/4 bourbon and 1/4 scotch. I’d typically go cheap on the rye, middle shelf classic bourbon, and something like Lagavulan 16, Ardbeg 10, or classic Bruichladdich. I haven’t explored vermouth as much because I wanted to limit variables, but O also found a good one. Can’t go wrong with Antica Formula. Cheers!
Yessssss! Another of my favorites. Was debating this or Old Fashioned tonight. Went with Old Fashioned. Ciara, you really should look into getting a clear ice maker. They aren't too expensive and the directional frozen ice is gorgeously clear. It makes the experience so much more incredible.
Others have mentioned Rittenhouse rye already and I would like to recommend you try it as well! I tried it for the first time recently and it is now my go to rye. Its great in a Manhattan or an old fashioned. I know this will sound sacrilege but I shake my Manhattan and I find that most traditional recipes are a little vermouth heavy so I decrease the vermouth a little to my liking. I only use maraschino cherries to garnish. I really need to get my hands on some Luxardo cherries!
Hi Ciara, my tip for a manahattan is fee brothers cherry bitters . . . also as a Canadian my preferred choice of Rye Whisky is Alberta Premium, the only easily available 100% rye grain Whisky. Also, try a Canadian Old Fashioned . . . use a barspoon of maple syrup, a couple dashes of orange bitters as well as the angostura, and flame the orange peal garnish . . . enjoy!
Funny, back in my day working in fancy hotel bars, it was made with Canadian whiskey. And the orange twist was mandatory. Drizzle the glass in angostura bitters then add the vermouth and whiskey, anyway. Cheers, Mike!
Back in my days working in the US alcohol industry, I do not remember any USA made rye whiskeys. I am sure there were some but not in my area (upper Midwest) and I definitely do not remember them. Seems they fell out of favor earlier. You had to go Canadian to make a Manhattan. It was nothing like the whiskey industry today in the USA. There are now thousands of different labels.
DARLIN'...Next time you make a Manhattan PLEASE pour it into a large Martini Glass... much more appropriate for this drink which has been my "go too" drink for 49 years! The cherries you've used are PERFECT for this wonderful cocktail! I enjoy you and your channel immensely... keep mixing girl !!👍🏼
If you want to try a killer whiskey cocktail, try Pennicillin. It is not a very old drink, I think it was invented in the '90s at some competition, anyway, it is a must try! Also, You can get a really good drink if you swap half of the whiskey for dark rum, and add a barspoon of bénédictine to it, it is just amazing.
I'm a big fan of Canadian Club as my Manhattan base. That's how my dad always made them for my mom--plus a little of the maraschino cherry juice is key--gives it a little extra. The best cocktail!
Love the longer format! And I now have a running list of cocktails and liquors to try thanks to this series, so many thanks for that since my favorite bar is still closed
This put a smile on my face, because my Grandfather on my Mother's side would ALWAYS order a "Manhattan on the rocks," whenever they took us out to eat anywhere. He passed away 15+ years ago, but I always remember thinking how classy and "Don Draper" he sounded ordering it and looked drinking it... WAY before "Mad Men" even aired; giving us all a conceptual reference to the culture and style of that generation! So, once I had matured enough to enjoy bourbon straight or on ice, I decided I'd give "The Manhattan" a try for myself. So I ordered one, at a crowded chain restaurant/bar, thinking that, if nothing else, I too would look like a classy gentleman drinking it, instead of a boring old Bud Light. BUT, I had made a FATAL mistake when placing my order by NOT specifying "On The Rocks," so instead of being served to me in a classy, manly, "Rocks Glass," it was served to me in a VERY large, VERY "Sex In The City," style "Martini Glass," with an elaborate garnish which just drew more attention to it. I owned my mistake, and drank it as non-nonchalantly as possible, but needless to say, I DID NOT look like Don Draper while doing so, and did not order a second. Cheers! =)
Something I would HIGHLY recommend would be Potter’s Crown Canadian Whiskey. A little higher on the proof, but it is so well rounded that it’s a pro at making cocktails. ❤️ Love the channel Ciara!
I LOVE Manhattan... here in my country, if you change the whiskey for run it's called Bermudas, and if you change the whiskey for vodka, you will have a San Petersburgo... Before to go out, I always have a Manhattan and a cosmopolitan, that makes my night complete... love love love love your video, 10/10...
If you can find it, Crown Royal Northern Harvest is a killer Canadan Whisky to try. It won the best in the world a few years back and is a great value.
Finally you made the classic Manhattan, well done. I make mine with Bulliet Rye, whatever vermouth I have at the time, orange bitters and garnish with orange peel.
My single favorite try person.. just so positive.... doesn't take herself too seriously always laughing and smiling.. now if you could only bottle her essence and market it.. depression be a thing of the past.
Kudos, I've watched your videos since July and think you have now hit the right stride. Really enjoy your tutorials on the cocktails. You make it look easy and inspire so many to make these cocktails at home for the first time.
Most Canadian Whiskies are aged, blended corn/rye whiskies (mostly corn whisky flavoured with as little as 10% rye) and some contain other grains like malt or wheat. We usually just call it all Rye. There are lots of different brands and variations. Best selling “Rye” is Crown Royal.
Hello Ciara, Great video!!! Bulliet Rye and Michter's Rye are great rye whiskeys. Carpano Antica, Cocchi and Dolin are some very good sweet Vermouth brands. Cheers!!! Salud!!!
I've read some of the comments and there are a bunch of great suggestions. I am a Kentucky boy and have been drinking bourbon for a long time. Manhattan is my favorite cocktail and I have made them at home many times. I shake mine because I like them as cold as possible. I always add a couple of spoons of cherry juice to the mix because I like mine on the sweeter side. I also use a high proof bourbon because I like the burn/sweet combo, if that makes sense. Just my 2 cents. I enjoy watching your channel and watching you on TRY. Keep up the great work.
As others have stated, Rittenhouse Rye is just fantastic, and quite a value. For reference, I'm just a quick hop from Kentucky, on the Ohio side. I frequently pop down to KY to get my bourbons. Canadian ryes are good, and Crown Royal Northern Rye is just great in cocktails. Pikesville Rye is the champion rye, but just a bit spendy. Old Overholt and Wild Turkey ryes are other good ryes that are quite the value, at least here. I've seen a couple of recommendations for Michters Rye. It's mid-level pricing where I'm at. It's good, but not quite my first recommendation for a rye. *their American whiskey is absolutely amazing, however, and if you have the opportunity to sample it, I can't recommend it enough. Tinker with your Manhattan. Use different whiskeys, vermouths, and try out those orange bitters, but keep those Luxardo cherries. I personally prefer it poured over one big ice cube for a bit less dilution.
The vermouth absolutely makes the drink. I prefer the Carpana Antica Formula Sweet Vermouth. It brings a very bold flavor profile that stands up to the rye whiskey. As an option to the Luxardo cherries, try Amarena cherries.
About 6 months ago, I tried an old fashioned made with Luxardo cherry juice added to it and a Luxardo cherry in it. I chewed on that cherry for like an hour, it was the first time I ever had one. Im getting ready to order my 8th jar of of them. They are one of the best tasting things I have ever eaten!
Canadian whisky is so much more than Crown Royal. If you’re wanting something a bit more complex, go beyond the crown. Although, their Northern Harvest Rye is very good. Also try to source Lot No.40 for a really good Canadian Rye
new to your channel here and as an irish in america here i have seen galway on google maps but hope to one day visit there would love to see it for real Eíre is one of the most beautiful places in europe love to see the ancestral home
Try using a dash or two of agave syrup instead of simple syrup. Agave is astoundingly compatible with whiskey and bourbon. I used it instead of sugar for a mint julep, I call it a Mexico City Horse Race. Great in old fashioneds, etc.
You are such a gorgeous sweet soul! My favorite cocktail is a Queen Anne's Revenge! There are quite a few variations, but I think you would LOVE it. This is the best recipe i've found: 45 ml (1.5 oz) light rum 15 ml (.5 oz) Gunpowder Green Tea Simple Syrup* 15 ml (.5 oz) fresh lime juice 7.5 ml (.25 oz) blood orange juice 7.5 ml (.25 oz) Domaine de Canton, or ginger liqueur Ginger Tea Foam**, as garnish 1 lime slice, as garnish *Gunpowder Green Tea Simple Syrup: Fill a pint glass halfway with demerara sugar. Set 3 gunpowder green teabags on top and fill the rest with hot water. Stir to dissolve the sugar (take the strings off the tea bags if they have them or they will intertwine with your barspoon!) and let steep for 3 to 5 minutes. Cool briefly, then refrigerate to thicken and cool completely. **Ginger Tea Foam: Whisk 1 egg white in a medium bowl, slowly adding 7.5 ml (.25 oz) Gunpowder Green Tea Syrup and 7.5 ml (.25 oz) Domaine de Canton ginger liqueur. When firm, spoon on top of the cocktail as garnish.
I'm happy you discovered the wonders of a Manhattan. If you have these bottles, it's my favorite version. Sazarac Rye, Carpano Antica Vermouth, Angostura bitters, and of course the Luxardo Cherries, which I had to take one out of my stash after watching this.
I used to drink a lot of simple cocktails (i.e. longdrinks) when I was younger, then my palate changed quite a bit and now I'm more of a malt whisky fan; But then my life randomly led me to this wonderful channel so I can follow along and create these whisk(e)y cocktails. Once I get some supplies it's going to be a fun journey! On a sidenote in one of the videos you mentioned liking the herby smell of Absinthe I believe it was, perhaps you can try a cocktail with Chartreuse, that's very herby.
For a very niche New Orleans cocktail try looking up the "baudin" cocktail. Ordered by accident at my favorite NOLA haunt and became an addict (seriously dont let the Tabasco put you off its quite complex).
Gotta say, really enjoy your videos.. i see now what I was told years ago.. im 54, and decades ago , sitting in Patty O'Malley s pub in sf, an old timer told me over whiskey, to get me a Galway grrl.. haha. I see why.. thanks for keeping a smile on this mug
Have you tried/made a Rusty nail? Mainly Scotch and Drambuie, but the right ratio makes for a tasty drink. There's a variation called an Aberdeen Angus (which I haven't tried yet), that uses a smoky Scotch, and adds lemon/lime juice depending on the recipe. Also, there's lighting the Drambuie on fire before adding to the rest of the drink
Another drinking to try, "Fire and Ice" which is simple to make, but I like to add 100 proof whiskey to mine to cut the sweetness and make the drink stronger. In frosty glass add some ice, 30 ml of Fireball and Dr. McGillicuddy mint whiskey( or Creme de Menthe) 60 ml of a 100 proof whiskey.
If you are looking at trying out some Canadian whiskey, I recommend Crown Royal. It's a little pricier, but it's soooooo good and well worth the price. They also have apple and maple flavoured whiskey, both of which are great just on their own, but I imagine you want the plain stuff for cocktails! Gibsons is a bit cheaper and it's pretty good too, but Crown Royal is kind of the quintessential Canadian whiskey.
That looked good. I usually use the orange bitters instead, and I put it in an old fashioned glass with ice (it's Atlanta, it gets hot, the chill is nice), and i just do the one cherry but with a small splash of syrup. But I'd definitely recommend trying the orange bitters.
On the recipe, my personal preference is to use a 50 percent abv rye (Jim Beam is 45) and to have a 1:1 rye-to-vermouth ratio. Bourbon doesn't work as well, but Wild Turkey 101 (50.5 percent abv) does work. The cherry is close to being an ingredient, and cherry quality does make a difference. Some people garnish with an orange peel, but that's not nearly as good. I'm told that my mother's uncle used to make these in batches and kept a pitcher full in the refrigerator at all times, but I don't know what his recipe was.
I made mine to enjoy it with yours. I’m sure others too. It’s as if we’re all at the at the table virtually. The quality of the sweet vermouth is important! I’ve been to Galway & enjoy the fish & chip shop. I do enjoy Cork as well, because the energy of the university students give a different vibe to the place.
I coincidentally just bought that same bottle of Him Beam Rye. I like it a lot. Your recipe was exactly the way I make a Manhattan, except 3-1 ratio of rye to vermouth.
Love these Ciara. With any cocktail with sweet vermouth in it, the sweet vermouth is the most important component. Invest in a good one IE Cocchi Vermouth di Torino. Keep killing it
Definitely glad to see you are a fan of my favorite cocktail. Also since you are apparently a fan of Rye Whiskey there is an old drinking song called Rye Whiskey, there's multiple versions of it if you want to listen to it Jim Tom from the TV show Moonshiners did a version of it, Several country artists have recorded it including Ernest Tubb, Tex Ritter, and Stringbean. It's also in the Video game Red Dead Redemption 2
Love your videos as always. Almost all original recipes call for equal parts sweet vermouth and rye whiskey. That way the cocktail is already well balanced even without the cherry syrup. I would suggest you to try with a Canadian 100% rye whiskey and equal cocchi sweet vermouth and 3 dashes of angostura. Also, most original recipes call for a lemon twist on top for the aroma, and then cherries.
During the lockdown I ordered a small oak barrel. These are used for barrel aged cocktails. You can also take the edge off a harsh whiskey if you like. ( or age balsamic vinegar or Kampuchea) I made “The Martinez” another drink that predates cocktails. ( I made mine with cognac which I prefer over the gin version. As well as sweet vermouth) a one or 2 litre barrel will age in a week or two and you get to sample when you want to get the age just right. Also taking things to another level choosing the order of things to age will lend to different flavour profiles. If you aged a sazerac followed by a Manhattan some of the flavours from the Sazerac absorbed by the barrel would add complexity to the Manhattan. I got my barrel from urban barrel company and they have recipes as well. Maybe they would give you one for The advertising?? Love to see what you would blend. You can age wine. I aged Mead as a second.
For a Canadian whiskey cocktail, take equal parts Crown Royal & Amaretto, shake, strain, serve in a martini glass with a cherry in the glass. I don't recall the name, but I encountered this in a restaurant in Austin, TX
I like a good Manhattan, but don't often order them because, and I don't know what I accounts for this, I rarely get a good one. I might have to try my hand at making one. This is a great time to start trying Canadian whiskies. The industry has been in a renaissance for the last few years, so the range of choices has never been better. I spent one night in Galway back in the summer of 1994. It was wonderful. I left a tooth there, but that's another story.
the Manhattan is the first cocktail i came to love, and all the choices in whiskey and vermouth and garnish and ratios make every one unique. having a "not great" one when at a bar or dinner club can definitely bum you out. so much so that i had to forgo having them out and just enjoy making my own at home. poke about other YT cocktail shows and see what others suggest and try your own hand at it. you'll at least narrow down your preference so you may have better luck ordering one at a bar.
Thanks so much for the love on today's video! ❤ Don't forget you can support my channel & unlock exclusive content by joining my Patreon Community here: www.patreon.com/ciaraodoherty 🗝️🗝️🗝️
Ciara O Doherty Please try to make the vesper! I’ll for sure contribute!
Hey beauty 🤩 queen 👸 how have you been
Ciara, I love your channel . Big fan
As a Canadian who absolutely loves Whiskey and like you doesn’t like beer. I would like you to try an outstanding Canadian Rye Whiskey. Please try Forty Creek Rye. My personal favorite. Very interested in your appraisal of this great Whiskey. Will keep watching and just subscribed. Cheers
Druid Theater
Love how you are learning all the little things along the way (odd numbered gsrnishes). Cocktails are such a fun way to learn history.
Another way to say “alcohol heavy” cocktail is “spirit-forward” cocktail. Or, as my grandfather used to say to bartenders “lean on it!” 😄🍸
3 finger drink is how I have also heard it.
So to make a long story short.. the political society Drunks wanted to look proper .. LMAO
@@dfbess In Wisconsin, we spread the three fingers as wide apart as possible when holding them up to the glass.
We call cocktails that are less alcohol heavy "rip-offs"
@@dfbess fingers vertical or horizontal ?
Dilution in a drink is less about making the alcohol less powerful, more about the chemical and physical reactions of oils and alcohol and aromatics and water. The fact you are diligent about following the directions is good - so many people try to skip the dilution, and don't understand why their "stronger" drink doesn't have the complexity and depth it should.
Since an 80 proof liquor is already about 60% water, why would a little more dilution make a big difference? Just asking.
@@kentak47 It's not about the water content, but things coming out of and into solution or suspension - and you want that to be happening at the time of consumption. A shelf-stable product is fine for sitting on a shelf, but something which is active and changing and evolving is a much more interesting drink.
One of the more fun ways to illustrate this is with ouzo. It's a clear liquid. Add some soda water and lemon to make an ouzo spritz: it turns white/cloudy (because the oils come out of suspension for a while). If you wait long enough, it goes clear again - but you wouldn't want to drink it then. It's while it is active that it is most tasty.
@@kentak47 same reason you throw a bit of fresh tap water into scotch
I was a bartender for several years, and my favorite whiskey cocktail was a Vieux Carre. Combine 3/4 ounce Rye Whiskey, 3/4 ounce Cognac, 3/4 ounce Sweet Vermouth, 1/2 ounce Bénédictine D.O.M. Liqueur, 1-2 dashes Bitters, 1-2 dashes Aromatic Bitters in a mixing glass filled with ice. Stir well and strain into an old-fashioned glass. Garnish with a cherry. This is a classic from New Orleans (circa 1930s)
Edit: Have you considered tackling some layered drinks? They can be challenging, but very satisfying when you succeed.
Without a doubt, the best whiskey cocktail. I typically also squeeze orange rind for the oils as well.
An amazing drink invented at the Carousel Bar in the Monteleone Hotel. Also try the La Louisiane cocktail for a variation.
Yes! I'd love to see her tackle some layered drinks!
Yes, absolutely! I came here to suggest the exact same thing!
+1 on the Vieux Caree suggestion. Also, I recommend using less vermouth in your Manhattan, closer to a 4:1 ratio.
My favorite cocktail. I try different whiskeys, vermouths, and bitters for different flavors. Chocolate bitters are very good.
My favorite Manhattan is made with Bulleit Rye, Averna Amaro as the vermouth, Angostura Bitters, and Luxardo cherries. I add a bar spoon or two of Luxardo cherry syrup. Experiment with the proportions to get the taste you prefer. I also make an Irish Manhattan with Irish Whisky, Irish Mist Liqueur, Grand Marnier, bitters, and of course, Luxardos.
Thanks for the fun videos. Stay safe
Irish Mist, while being sweet, is incredible . I like to add a bar spoon of this to other drinks.
That sounds really good!
That is a Black Manhattan you describe. It's my favourite too, but I prefer Rittenhouse rye, I find Bulleit is way too dry. I find the chocolate notes of Rittenhouse goe very well with the coffee notes of Averna.
You ever try Nocino (Walnut Liqueur) instead of sweet vermouth? It's just.. *chefs kiss* I'll also light an orange peel and gout some flame into the cocktail. The burnt citric acid adds a whole new level of depth
@@gramdalfthewhite I will try that, it sounds good. I have discovered Black Walnut Bitters and use them to change up my Manhattans. Take care.
Yeah, I don’t know about Jim Beam... not my favorite.
If you can find Rittenhouse Rye, it’s a good balance between affordable and good. Also a bit higher proof if my memory is correct. If you want something super fancy/high end I would recommend Michter’s rye if you can find it.
Also the classic sweet vermouth to use is Dolin Rouge, but my favorite (and very fancy) sweet vermouth is Carpano Antica Formula vermouth. A cheaper-but good-traditional sweet vermouth would be something like a Martini and Rossi.
For a cheaper Manhattan I like Canadian Mist whiskey.
Martini-Rossi is garbage, don’t go cheaper than Dolin. I’d love to try that Lillet Rouge, but we can’t get it here. I have that Jim Beam, it’s very much what you’d expect from a pre-prohibition style rye. It’s very bold, which can be useful.
Carpano Antica will make the best Manhattan on the planet. Especially with Rittenhouse...
Balcones Rye is also really good.
Yesss! Rittenhouse, or Overholt (bonded) are great choices too! Though I prefer Cocchi di torino, if it ever had a rival, Carpano would be it. I like your style man! Cheers!
Yes! Rittenhouse big time. If you want to go super top shelf though, Whistlepig 10 is absolutely amazing.
Agree with the Rittenhouse...great rye for the price. I have a bottle in my liquor cabinet.
The vermouth matters more than the rye in my experience. There are several good ones from Italy. Lots of interesting ways to make this drink.
Don't forget the spanish ones! Yzagirre, Lustau, Miró are amazing.
All I have available is Martini & Rossi. It would be nice to try others
@@FreezyAbitKT7A The ones I mentioned I'm pretty sure that are the most exported Spanish vermouths. There are even some scotch whiskies finished in Lustau wine barrels.
Maybe in some fancy liquor store or fancy imported product stores you will find tje,. If not, intenret is always the answer haha
Carpano Antica all the way!
Krogg I totally agree 😁
Canadian whisky is a food group in my home. You really need to have a 7 and 7 with a twist of lime Ciara!
Canadian whiskey are great value if you live on the continent. Not sure about their pricing in Europe and the UK, but the flavors are usually just so balanced and inoffensive, so they're great for mixing. Canadian Club 12 is one of my go-to alcohols for when I intend to use a good deal of it in an alcohol-heavy drink.
@@mndlessdrwer Some of Canada's smaller distilleries have some more distinctive tasting whiskies, with Canadian 100% rye being back in fashion (noticeably spicier) along with some more interesting grain and barrel aging options (along with a single malt from Nova Scotia). Still, the biggest brands (Crown Royal, Canadian Club, Seagrams, etc.) do tend to have the smooth and balanced flavour profile you describe, especially in their flagship blends (they also have some more distinctive specialty whiskeys like Crown Royal Northern Rye and such). I'm partial to Forty Creek's Copper Pot myself but I'm not sure how available it is internationally.
For a basic cocktail mixer, Crown Royal is a reliable choice for smoother sweeter cocktails like Manhattans or Old Fashioneds. I'd probably opt for a bourbon or something equally heavy on the oak for a Whiskey Sour though. You need something with more punch to balance the sourness.
Oh geez its sickening sweet, but 2each their own. Crown Royal is good though, & I heard that th vanilla is exceptional ( would luv 2try)
@Blue Skies Bourbon has a heavy oak opening and a strong vanilla finish. Different bourbons have some variation, of course, but those two characteristics are very pronounced. If they don't appeal to you, you won't be a bourbon fan.
Yep, Canadian whiskey tends to be smooth. The 100% rye whiskeys are a little more old fashioned, with some spice and complexity, but any basic Canadian whiskey will be smooth (sometimes to a fault). I like our local product but I do sometimes wish our distillers were a bit more adventurous.
@Christopher Tysen Henriksen it’s made with 7 up.
Try a Manhattan made with Canadian Club rye whisky and Martini and Rossi sweet vermouth. It has a gorgeous red/gold hue and the flavor is out of this world.
I make Manhattans with Maker's Mark (which I know you like!). Also, I put the cherry juice in before the ice and mixing. Delicious!
Almost what I suggested, Brandy Manhattan - Spring Lake style. 2 shots Brandy 1 sot Martini & Rossi Sweet Vermouth, Dash Drambuie (in lieu of Angostura bitters) 1 teaspoon cherry juice, 3 cherries, on the rocks in a square low glass, like your mint julip size
I like to chill the glass (lightly), place a Luxardo and some syrup in the bottom with the bitters. Then pour the chilled whiskey and vermouth in; prefer bourbon (Woodford Reserve) to the rye, and a lot less vermouth. But a friend prepared the more traditional like yours, and that was a lot of fun, too! Nice spoon
Looks too red. I used to add a spoon of the cherry syrup, but as my palate matured I realized it kills the drink with cherry sweetness. The key to the whole drink is the herbal notes of the vermouth. In fact the choice of vermouth is much more important than the whiskey. Now I make it with Bulleit rye, Dolan vermouth, one Luxardo cherry, drained, and an orange twist.
strong agree about how important the vermouth choice can be. have not had Lillet before so can't attest to the flavor, but it was definitely the culprit for the color.
have been using Carpano Antica in my Manhattans for a couple of years now, though Dolin is a solid selection and a good choice for anyone new to this cocktail. also recommend a lemon twist, especially when using a 100% rye.
@@markwayne I always use rye and I agree. Orange clashes way too much with rye. Lemon's way better. I can take or leave the cherry. I give mine a good heavy 3 splashes of bitters. I love bitters. No orange bitters though Lmao.
Edit.. I also shake mine.
I like the Dolin Rouge vermouth as well. So far my favorite ryes are Old Overholt Bonded 100 Proof and Knob Creek. I wasn't crazy about Bulleit in it which I found odd because I drink it straight on rocks and love it.
The one change I would make is in glass selection. Yes, no rocks in a coupe is a fine choice, but I adhere to the "brown and down" suggestion, where one serves a "brown" spirit cocktail "down" in a low-ball glass. Cubes get into the dilution debate, so that can go either way. Regardless, I think a low-ball glass fits the wood paneled, leather, crisp weather nature of a Manhattan the best.
Cannot wait to see what is next!
Your mention of the odd number garnish is spot on! With chilled Sambuca, we would start with 3 coffee beans, and add 2 on each following pour to maintain the odd #. Stop when your glass holds more beans than liquor! Thanks! Love your videos!
My uncle loved Manhattans. Told me if I ate more then 3 of the jar cherries I would die. I think he just wanted to preserve his cherries for his Manhattans! Which I now enjoy in his memory. 😎
Your Uncle is a genius! 😂😂😂
A Manhattan is basically a whiskey martini and it’s one of my favorites. The sweet vermouth takes the edge off and makes this a superb sipping drink.
Best Cocktail ever. Wild Turkey from the 1970s still available although pricey. Tumbler glass and one small sliver of ice to dilute from 101 to 90 something. Let it sit 2 minutes swirl the glass sip and enjoy.
Hello Ciara, I enjoyed the video. My favorite part was "give it a tums up", so I did.
I used to make Manhattans a lot. I used dry vermouth because I didn't like the sweet vermouth.
the lillet is not really a vermouth. I can reccomend the Antica Formula Sweet Vermouth :)
That is my favorite as well.
Seconded.
6:44 "see how I get on", instead of see how I get along.....I love that subtle difference so much.
I think you should end the summer with the greatest summer cocktail there is: The Long Island Iced Tea. I don't know how the chemistry of it works, but when you take vodka, tequila, silver rum, gin, triple sec, sour mix, and a splash of Coca-Cola, it literally tastes like iced tea. It's amazing! I'm sure you've had it before if you like a good drink, but it's always fun to make. I imagine the person who invented it didn't have enough of those spirits to make a specific cocktail, so they mixed them all together and there you go!
The Manhattan was my grandmother’s favorite, she always added a small splash of grenadine. I really like using a combination of angostura and orange bitters for manhattans and old fashioned.
Hopefully, an Irish Girl will be able to come to America some day and see our beautiful country. That would be a great video series.
This is my favorite mixed drink. However, I prefer Scotch, so I've switched to that, which changes the name to a Rob Roy. The proportions I use are the same as yours - 2 to 1. I also love cherries (although I've never tried the Luxardo, which sounds great). What I do is remove the cherries from the jar with a cocktail fork, and make sure to pierce each one all the way through. Then I just put them in the glass, so by the time I finish, they've soaked up the liquor. And I also put in the syrup (or if there's not enough in the jar, Maraschino syrup). I started with a little, but keep increasing the amount, lol. I drink mine on the rocks. My father liked Comfort Manhattans, made with Southern Comfort instead of whiskey, but it's a bit sweet for my taste.
Tramore is pretty cool. I took my children there in the summer of 2006. My younger son won at Dance Dance Revolution.
When you start making gin cocktails, try a Bee's Knees! It's a Prohibition era drink, and refreshingly tasty. 🐝
2oz Gin, 3/4oz fresh lemon juice, 1/2oz honey syrup (simple syrup made with honey instead of sugar), shake until chilled, serve in chilled coupe glass with a lemon twist.
try it with a high rye bourbon. also I wonder if you'll like a brooklyn cocktail. like a Manhattan...two ounces rye 1 oz DRY vermouth ¼ oz maraschino LIQUEUR ¼ oz amer picon or a couple dashes of those bitters on your counter. Or try my favorite, a Remember the Maine...2 oz rye, ¾ oz sweet vermouth, 2 barspoons cherry heering, absinthe rinse. prep your chilled coupe with the absinthe rinse; pour out any remaining absinthe. meanwhile stir the other ingredients in a mixing glass with ice, and strain into your coupe. garnish with 🍒 and imbibe
Corn-based whisky requires lots of stirring for the whisky and vermouth to come together in a manhattan. I find rye mixes with vermouth much more easily and becomes one. Tha Manhattans is my favourite cocktail. I usually use maraschino cherries, but any syrup-cherries with work. I have also substituted unsweetened and even frozen blueberries.
I love a good Manhattan! I also swap out the angostura biter for fig and cinnamon biter.
Ooooo
Next try the brown derby. One of my favorites.
2oz Bourbon
1oz fresh grapefruit juice
.5oz of Honey syrup
For the honey syrup a 3:1 is perfect. Just runny enough to mix and not watered down too much to lose the honey flavor.
Yay! Manhattans are my favorite.
I don't know if this will be the most popular opinion but, to my taste, a cheap bourbon like Ten High makes the best Manhattan. Every time I've tried a more expensive whiskey, I find myself a little disappointed that the bitters and vermouth overwhelms the flavors of the whiskey that I would enjoy all by themselves.
With cheap bourbon, though, the bitters and vermouth end up masking the harshness of the bourbon, adding sweetness and flavor in the process, and the result is still quite enjoyable.
Also, to the poster that mentioned Bulleit Rye, I totally agree. That's a really excellent whiskey.
@Christopher Tysen Henriksen I'll have to try that, although that would make for quite the strong drink, indeed.
I made a Manhattan every night for a year, and no liquor was off the table for mixing. The mix that worked best for my palate was 3-part: 1 shot of rye as a base, half shot of bourbon to smooth it out, and half shot of scotch to add some peaty smokey goodness. If using an Islay scotch, the split shot should be more like 3/4 bourbon and 1/4 scotch. I’d typically go cheap on the rye, middle shelf classic bourbon, and something like Lagavulan 16, Ardbeg 10, or classic Bruichladdich.
I haven’t explored vermouth as much because I wanted to limit variables, but O also found a good one. Can’t go wrong with Antica Formula. Cheers!
Yessssss! Another of my favorites. Was debating this or Old Fashioned tonight. Went with Old Fashioned. Ciara, you really should look into getting a clear ice maker. They aren't too expensive and the directional frozen ice is gorgeously clear. It makes the experience so much more incredible.
Redemption hye rye, leonello sweet vermouth, orange bitters, luxardo cherry, and lemon peal rim, 100stirs.... Perfect
Others have mentioned Rittenhouse rye already and I would like to recommend you try it as well! I tried it for the first time recently and it is now my go to rye. Its great in a Manhattan or an old fashioned. I know this will sound sacrilege but I shake my Manhattan and I find that most traditional recipes are a little vermouth heavy so I decrease the vermouth a little to my liking. I only use maraschino cherries to garnish. I really need to get my hands on some Luxardo cherries!
I made one last night that was 90 ml rye, 22 ml red vermouth, 22 ml Luxardo liquor, 2-3 dashes bitters, and a cherry garnish. It was delicious!
Hi Ciara, my tip for a manahattan is fee brothers cherry bitters . . . also as a Canadian my preferred choice of Rye Whisky is Alberta Premium, the only easily available 100% rye grain Whisky. Also, try a Canadian Old Fashioned . . . use a barspoon of maple syrup, a couple dashes of orange bitters as well as the angostura, and flame the orange peal garnish . . . enjoy!
The next time you’re in Athlone, go to a Sean’s Bar. It’s at least 900 years old.
My mom and I went there on my only trip to Ireland. Very cool!
The bar or bartender? 😝
I went there! Very cool.
Funny, back in my day working in fancy hotel bars, it was made with Canadian whiskey.
And the orange twist was mandatory.
Drizzle the glass in angostura bitters then add the vermouth and whiskey, anyway.
Cheers, Mike!
Back in my days working in the US alcohol industry, I do not remember any USA made rye whiskeys. I am sure there were some but not in my area (upper Midwest) and I definitely do not remember them. Seems they fell out of favor earlier. You had to go Canadian to make a Manhattan. It was nothing like the whiskey industry today in the USA. There are now thousands of different labels.
morimech That’s for sure.i was in Ireland and England but now in Maine.
DARLIN'...Next time you make a Manhattan PLEASE pour it into a large Martini Glass... much more appropriate for this drink which has been my "go too" drink for 49 years! The cherries you've used are PERFECT for this wonderful cocktail! I enjoy you and your channel immensely... keep mixing girl !!👍🏼
This is absolutely one of my favorite cocktails.
If you want to try a killer whiskey cocktail, try Pennicillin. It is not a very old drink, I think it was invented in the '90s at some competition, anyway, it is a must try! Also, You can get a really good drink if you swap half of the whiskey for dark rum, and add a barspoon of bénédictine to it, it is just amazing.
I'm a big fan of Canadian Club as my Manhattan base. That's how my dad always made them for my mom--plus a little of the maraschino cherry juice is key--gives it a little extra. The best cocktail!
Love the longer format! And I now have a running list of cocktails and liquors to try thanks to this series, so many thanks for that since my favorite bar is still closed
This put a smile on my face, because my Grandfather on my Mother's side would ALWAYS order a "Manhattan on the rocks," whenever they took us out to eat anywhere. He passed away 15+ years ago, but I always remember thinking how classy and "Don Draper" he sounded ordering it and looked drinking it... WAY before "Mad Men" even aired; giving us all a conceptual reference to the culture and style of that generation!
So, once I had matured enough to enjoy bourbon straight or on ice, I decided I'd give "The Manhattan" a try for myself.
So I ordered one, at a crowded chain restaurant/bar, thinking that, if nothing else, I too would look like a classy gentleman drinking it, instead of a boring old Bud Light.
BUT, I had made a FATAL mistake when placing my order by NOT specifying "On The Rocks," so instead of being served to me in a classy, manly, "Rocks Glass," it was served to me in a VERY large, VERY "Sex In The City," style "Martini Glass," with an elaborate garnish which just drew more attention to it. I owned my mistake, and drank it as non-nonchalantly as possible, but needless to say, I DID NOT look like Don Draper while doing so, and did not order a second. Cheers! =)
Great story.
Something I would HIGHLY recommend would be Potter’s Crown Canadian Whiskey. A little higher on the proof, but it is so well rounded that it’s a pro at making cocktails. ❤️ Love the channel Ciara!
I LOVE Manhattan... here in my country, if you change the whiskey for run it's called Bermudas, and if you change the whiskey for vodka, you will have a San Petersburgo... Before to go out, I always have a Manhattan and a cosmopolitan, that makes my night complete... love love love love your video, 10/10...
I love that you're tackling the classics first. Delicious, I do like the twist of orange it adds that little something extra that amps up the flavor.
If you can find it, Crown Royal Northern Harvest is a killer Canadan Whisky to try. It won the best in the world a few years back and is a great value.
Finally you made the classic Manhattan, well done. I make mine with Bulliet Rye, whatever vermouth I have at the time, orange bitters and garnish with orange peel.
My single favorite try person.. just so positive.... doesn't take herself too seriously always laughing and smiling.. now if you could only bottle her essence and market it.. depression be a thing of the past.
Kudos, I've watched your videos since July and think you have now hit the right stride. Really enjoy your tutorials on the cocktails. You make it look easy and inspire so many to make these cocktails at home for the first time.
I want to see you tackle some clear ice. It sounds crazy but its wonderful.
Lol, just commented this. The clearly frozen ice maker does ten 2 inch cunes at a time and I love the visual appeal.
Since you like sweeter drinks, try replacing the rye with bourbon. Plus, bourbon usually has a higher proof.
If you love Makers so much then definitely make a Manhattan with it, that is one of my all time favorite drinks
Most Canadian Whiskies are aged, blended corn/rye whiskies (mostly corn whisky flavoured with as little as 10% rye) and some contain other grains like malt or wheat. We usually just call it all Rye. There are lots of different brands and variations. Best selling “Rye” is Crown Royal.
Ooooo I love a Manhattan. Especially during a nice snowy night.
Hello Ciara,
Great video!!! Bulliet Rye and Michter's Rye are great rye whiskeys. Carpano Antica, Cocchi and Dolin are some very good sweet Vermouth brands. Cheers!!! Salud!!!
I've read some of the comments and there are a bunch of great suggestions. I am a Kentucky boy and have been drinking bourbon for a long time. Manhattan is my favorite cocktail and I have made them at home many times. I shake mine because I like them as cold as possible. I always add a couple of spoons of cherry juice to the mix because I like mine on the sweeter side. I also use a high proof bourbon because I like the burn/sweet combo, if that makes sense. Just my 2 cents. I enjoy watching your channel and watching you on TRY. Keep up the great work.
As others have stated, Rittenhouse Rye is just fantastic, and quite a value. For reference, I'm just a quick hop from Kentucky, on the Ohio side. I frequently pop down to KY to get my bourbons. Canadian ryes are good, and Crown Royal Northern Rye is just great in cocktails.
Pikesville Rye is the champion rye, but just a bit spendy.
Old Overholt and Wild Turkey ryes are other good ryes that are quite the value, at least here.
I've seen a couple of recommendations for Michters Rye. It's mid-level pricing where I'm at. It's good, but not quite my first recommendation for a rye. *their American whiskey is absolutely amazing, however, and if you have the opportunity to sample it, I can't recommend it enough.
Tinker with your Manhattan. Use different whiskeys, vermouths, and try out those orange bitters, but keep those Luxardo cherries. I personally prefer it poured over one big ice cube for a bit less dilution.
Rittenhouse is only quite a value in the US, here in Europe it costs the equivalent of 50 dollars, while Bulleit for example is 20.
The vermouth absolutely makes the drink. I prefer the Carpana Antica Formula Sweet Vermouth. It brings a very bold flavor profile that stands up to the rye whiskey. As an option to the Luxardo cherries, try Amarena cherries.
About 6 months ago, I tried an old fashioned made with Luxardo cherry juice added to it and a Luxardo cherry in it. I chewed on that cherry for like an hour, it was the first time I ever had one. Im getting ready to order my 8th jar of of them. They are one of the best tasting things I have ever eaten!
For Canadian, Crowne Royal makes a very nice Manhattan
If you have Amaro Averna, sub that for the vermouth and you have a Black Manhattan... a lovely drink, for a lovely Black Irish. 😉
Next time try Old Overholt rye and Cocchi vermouth. Perfect together.
You should make a ranking order based on your personal taste and opinion!
Canadian whisky is so much more than Crown Royal. If you’re wanting something a bit more complex, go beyond the crown. Although, their Northern Harvest Rye is very good. Also try to source Lot No.40 for a really good Canadian Rye
new to your channel here and as an irish in america here i have seen galway on google maps but hope to one day visit there would love to see it for real Eíre is one of the most beautiful places in europe love to see the ancestral home
Try using a dash or two of agave syrup instead of simple syrup. Agave is astoundingly compatible with whiskey and bourbon. I used it instead of sugar for a mint julep, I call it a Mexico City Horse Race. Great in old fashioneds, etc.
I really like the sit and chat at the end. Big thumbs up and look forward to the next one.
I love Jim Beam Rye, it is sitting on my shelf now. Great video!
You are such a gorgeous sweet soul!
My favorite cocktail is a Queen Anne's Revenge!
There are quite a few variations, but I think you would LOVE it.
This is the best recipe i've found:
45 ml (1.5 oz) light rum
15 ml (.5 oz) Gunpowder Green Tea Simple Syrup*
15 ml (.5 oz) fresh lime juice
7.5 ml (.25 oz) blood orange juice
7.5 ml (.25 oz) Domaine de Canton, or ginger liqueur
Ginger Tea Foam**, as garnish
1 lime slice, as garnish
*Gunpowder Green Tea Simple Syrup: Fill a pint glass halfway with demerara sugar. Set 3 gunpowder green teabags on top and fill the rest with hot water. Stir to dissolve the sugar (take the strings off the tea bags if they have them or they will intertwine with your barspoon!) and let steep for 3 to 5 minutes. Cool briefly, then refrigerate to thicken and cool completely.
**Ginger Tea Foam: Whisk 1 egg white in a medium bowl, slowly adding 7.5 ml (.25 oz) Gunpowder Green Tea Syrup and 7.5 ml (.25 oz) Domaine de Canton ginger liqueur. When firm, spoon on top of the cocktail as garnish.
Needs alcohol :p
Oh I've been wanting to try a manhattan. Thank you for making it.
Great job with the mixing and totally okay to add the cherry juice.
My favorite whiskey cocktail! I prefer with Makers Mark.
I'm happy you discovered the wonders of a Manhattan. If you have these bottles, it's my favorite version. Sazarac Rye, Carpano Antica Vermouth, Angostura bitters, and of course the Luxardo Cherries, which I had to take one out of my stash after watching this.
I used to drink a lot of simple cocktails (i.e. longdrinks) when I was younger, then my palate changed quite a bit and now I'm more of a malt whisky fan; But then my life randomly led me to this wonderful channel so I can follow along and create these whisk(e)y cocktails. Once I get some supplies it's going to be a fun journey!
On a sidenote in one of the videos you mentioned liking the herby smell of Absinthe I believe it was, perhaps you can try a cocktail with Chartreuse, that's very herby.
For a very niche New Orleans cocktail try looking up the "baudin" cocktail. Ordered by accident at my favorite NOLA haunt and became an addict (seriously dont let the Tabasco put you off its quite complex).
Gotta say, really enjoy your videos.. i see now what I was told years ago.. im 54, and decades ago , sitting in Patty O'Malley s pub in sf, an old timer told me over whiskey, to get me a Galway grrl.. haha. I see why.. thanks for keeping a smile on this mug
Have you tried/made a Rusty nail? Mainly Scotch and Drambuie, but the right ratio makes for a tasty drink. There's a variation called an Aberdeen Angus (which I haven't tried yet), that uses a smoky Scotch, and adds lemon/lime juice depending on the recipe. Also, there's lighting the Drambuie on fire before adding to the rest of the drink
Another drinking to try, "Fire and Ice" which is simple to make, but I like to add 100 proof whiskey to mine to cut the sweetness and make the drink stronger. In frosty glass add some ice, 30 ml of Fireball and Dr. McGillicuddy mint whiskey( or Creme de Menthe) 60 ml of a 100 proof whiskey.
If you are looking at trying out some Canadian whiskey, I recommend Crown Royal. It's a little pricier, but it's soooooo good and well worth the price. They also have apple and maple flavoured whiskey, both of which are great just on their own, but I imagine you want the plain stuff for cocktails! Gibsons is a bit cheaper and it's pretty good too, but Crown Royal is kind of the quintessential Canadian whiskey.
As a whiskey not lover, I have to say you got me loving the Sazerac. It's divine. The taste is so unexpected.
That looked good. I usually use the orange bitters instead, and I put it in an old fashioned glass with ice (it's Atlanta, it gets hot, the chill is nice), and i just do the one cherry but with a small splash of syrup. But I'd definitely recommend trying the orange bitters.
Dr. Evil chair is AWESOME! the drink is pretty good too I bet.
Rittenhouse Rye is fantastic. Do try that one! (Never tried it in a Manhattan though...)
Lol, just mentioned this in another comment. For the price, it is a great everyday rye.
Absolutely
All the drinks you make look great. The good old Long Island iced tea always got the job done for me. Always a great time 😀
On the recipe, my personal preference is to use a 50 percent abv rye (Jim Beam is 45) and to have a 1:1 rye-to-vermouth ratio. Bourbon doesn't work as well, but Wild Turkey 101 (50.5 percent abv) does work. The cherry is close to being an ingredient, and cherry quality does make a difference. Some people garnish with an orange peel, but that's not nearly as good. I'm told that my mother's uncle used to make these in batches and kept a pitcher full in the refrigerator at all times, but I don't know what his recipe was.
I made mine to enjoy it with yours. I’m sure others too. It’s as if we’re all at the at the table virtually. The quality of the sweet vermouth is important! I’ve been to Galway & enjoy the fish & chip shop. I do enjoy Cork as well, because the energy of the university students give a different vibe to the place.
I coincidentally just bought that same bottle of Him Beam Rye. I like it a lot. Your recipe was exactly the way I make a Manhattan, except 3-1 ratio of rye to vermouth.
Love these Ciara. With any cocktail with sweet vermouth in it, the sweet vermouth is the most important component. Invest in a good one IE Cocchi Vermouth di Torino. Keep killing it
Definitely glad to see you are a fan of my favorite cocktail.
Also since you are apparently a fan of Rye Whiskey there is an old drinking song called Rye Whiskey, there's multiple versions of it if you want to listen to it Jim Tom from the TV show Moonshiners did a version of it, Several country artists have recorded it including Ernest Tubb, Tex Ritter, and Stringbean. It's also in the Video game Red Dead Redemption 2
You introduced yourself as an "Irish girl" and I have always considered you some type of Gaelic Royalty.
Queen!
Love your videos as always.
Almost all original recipes call for equal parts sweet vermouth and rye whiskey. That way the cocktail is already well balanced even without the cherry syrup. I would suggest you to try with a Canadian 100% rye whiskey and equal cocchi sweet vermouth and 3 dashes of angostura. Also, most original recipes call for a lemon twist on top for the aroma, and then cherries.
One of my favorites! Waaay too easy to drink!!
A Manhattan is one of my favorite cocktails. Delicious!
During the lockdown I ordered a small oak barrel. These are used for barrel aged cocktails. You can also take the edge off a harsh whiskey if you like. ( or age balsamic vinegar or Kampuchea) I made “The Martinez” another drink that predates cocktails. ( I made mine with cognac which I prefer over the gin version. As well as sweet vermouth) a one or 2 litre barrel will age in a week or two and you get to sample when you want to get the age just right.
Also taking things to another level choosing the order of things to age will lend to different flavour profiles. If you aged a sazerac followed by a Manhattan some of the flavours from the Sazerac absorbed by the barrel would add complexity to the Manhattan.
I got my barrel from urban barrel company and they have recipes as well. Maybe they would give you one for The advertising??
Love to see what you would blend. You can age wine. I aged Mead as a second.
For a Canadian whiskey cocktail, take equal parts Crown Royal & Amaretto, shake, strain, serve in a martini glass with a cherry in the glass. I don't recall the name, but I encountered this in a restaurant in Austin, TX
I like a good Manhattan, but don't often order them because, and I don't know what I accounts for this, I rarely get a good one. I might have to try my hand at making one.
This is a great time to start trying Canadian whiskies. The industry has been in a renaissance for the last few years, so the range of choices has never been better.
I spent one night in Galway back in the summer of 1994. It was wonderful. I left a tooth there, but that's another story.
the Manhattan is the first cocktail i came to love, and all the choices in whiskey and vermouth and garnish and ratios make every one unique. having a "not great" one when at a bar or dinner club can definitely bum you out. so much so that i had to forgo having them out and just enjoy making my own at home. poke about other YT cocktail shows and see what others suggest and try your own hand at it. you'll at least narrow down your preference so you may have better luck ordering one at a bar.