A question I get asked frequently is ‘what is my favourite cocktail’? This is such a difficult question to answer, as it depends on so many factors. The time of year, where I am, what I am doing at the time. It’s a bit the same with music. My favourite song depends on how I feel at that time. You get the picture I’m sure. Maybe you’re the same.
But I like to enter into the spirit of things and answer the question. Obviously. The old-style Manhattan will always be close to my mind when answering that question.
I love the simplicity of it. There’s no fuss, no bother, no shaker. Just 3 ingredients, my whisky glass and a cube of ice. Quick, simple and effective. A quick stir and the job’s a good ‘un.
So this is the sort of drink that appeals to me if we’ve been out making cocktails for clients. You get home, it’s lateish and I’m keen to finally have an alcoholic drink having been serving them to others all evening.
To me, some cocktails are what I think of as ‘sitting down’ cocktails. Ones to sip slowly and enjoy the combination of flavours in your mouth. Not ones that you will necessarily enjoy so much stood up and partying. The classic Manhattan is one such example. You almost have to focus on the drink to get the benefit. As a party drink where the full flavours need to be bolder, the Mojito works better I’d suggest.
How to make a Manhattan
For me it’s quite straightforward.
- 50 ml of rye whisky
- 25 ml of sweet vermouth
- 3 dashes of angostura bitters
Of course, being a mixologist, I have tried experimenting with other variations – using other ingredients. But I always come back to this formulation. Simple and the best.
Many cocktail recipes will tell you it’s bourbon as the base. Or they give you the option. But for me in this cocktail they’re not interchangeable. I tried both versions of this drink originally and the rye based version was a clear winner. I went all a bit ‘premium’ with this cocktail a couple of years ago. Combining Woodford Reserve bourbon, Antica Formula as the sweet vermouth and black walnut bitters. I loved the idea of it, but the taste still didn’t match the elegant simplicity of the recipe set out above.
Now I like scotch, as anyone who knows me will be aware. So the Robbie Burns where you replace the rye with scotch has to be a winner surely? Well actually no, it isn’t. Scotch is good in other cocktails but not this one. It’s all about the alchemy.
You will find other versions of the Manhattan such as the Dry Manhattan which is of course dry vermouth instead of the Martini Rosso. Again for me, it’s not as good.
Then you have the perfect Manhattan : with half dry vermouth, half red. See what you think of that version. And regarding rye, you can big money for rye whisky. The wrong side of £40. My bottle of Sazerac falls into that category. It makes a fine Manhattan. But is it any better than Canadian Club which is a little over half the price? Not really, so go for the bottle of CC from your supermarket. That’d be my advice. I will publish an article on my favourite cocktails soon, with more individual postings on my favourite cocktails.
The Manhattan is one of my 4 favourite cocktails. I can’t say more than that can I?