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Manhattens
If
the Martini is the world’s favorite aperitif, then the
Manhatten comes a close second. The recipes are very similar.
The principal difference is that in a Manhatten, whisky is
used as the liquor base in place of gin. A seconday difference
is that a Manhatten has to be made with Italian vermouth since
it combines better with the whisky than does French vermouth.
Generally
when speaking of Manhatten cocktails, the terms “dry”,
“medium” and ‘sweet” denote the amount
of vermouth used in making the drink. A Dry Manhatten usually
has four parts of whisky to one part of vermouth, a Medium
Manhatten has two parts whisky to one of vermouth and a Sweet
Manhatten has 50% or more of vermouth.
Manhattens
are usually made with bourbon or rye whisky and, if ordering
at a bar it would be wise to specifiy the whisky base you
want as many establishments shortcut and use the house blended
whisky. This makes a different drink. Canadian whisky can
also be used. Closely related to the Manhatten is the “Old
Fashioned”.
The
Dry Manhatten
You
will need:
- 3/4
oz dry vermouth
- 1
1/2 oz whisky
- 1
or 2 dashes Angostura bitters.
Method:
- Stir
ingredients in a mixing glass together with crushed ice;
- Strain
into a 3 oz cocktail glass;
- Serve
with a twsit of lemon or olive.
To
make a Sweet Manhatten you will use the same ingredients as
above except substitute sweet vermouth for the dry.
The
Angostura bitters is an optional extra.
Variations
include the Scotch Manhatten, the Rum Manhatten and the Brandy
Manhatten by substitution of the liquor base.
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