Drink: Manhattan

Source: Andrew Pinkowitz

Ingredients

• 2 ice cubes

• dash or so of bitters
  (Angostura or Peychauts)

• 2oz overproof Rye whiskey,
  preferably Rittenhouse 100 proof, a relatively inexpensive (<$30) "bottled in Bond" selection. I used Stellan, a fancy single barrel Rye.

• 1oz vermouth
  Punt e Mas or Carpano Antica Italian vermouth (Stock works too)

• .75oz Dry White Vermouth
  (Noilly or Dolans)- or just increase the sweet vermouth so it's 1::1 whiskey to mixer (warning: the only thing to do with Tribuno Vermouth is to pour it down the sink)

• .25oz Luxardo
  (or juice from the maraschino cherry)

• Shake vigorously and strain into a cocktail glass with a good preserved cherry

Note

I prefer to make all cocktails with overproof liquor so the mixer can be added in abundance for flavor and the strength can still remain to remind you that it has an alcoholic edge and isn't just some sweet drink. This recipe yields a drink of about 60 proof depending on ice melt. If you prefer it stronger, cut the mixer - 2oz of 100 proof whiskey is plenty for a drink (and according to medical advice, 1oz alcohol/day is one's limit).

$Source: /repo/per-bruce.cvs/com/doc/recipe/drink-manhattan.html,v $
$Revision: 1.3 $; $Date: 2024/03/28 16:20:08 $ GMT