I'll Take Manhattan...
Recently posted a variation of the following on www.lottaliving.com, a website for aficionados of American modern architecture and living (1950-1970, roughly). The original post asked for favorite martinis, given their role in the swingin' cocktail culture of the 50s and 60s.
My favorite cocktail is not a martini at all, but the Manhattan, but it's got to be made just right:
2 parts Maker's Mark
Almost (but not quite) 1 part sweet vermouth
a dash or two of bitters
Shake gently in a cocktail shaker with ice like you might pat a dog, not as though you were having an epileptic fit. This is where many bartenders screw it up, beating up the drink 'til it foams at the mouth. Don't use crushed ice, as it melts too quickly and waters down the drink. When the shaker is quite cold to the touch, pour over the cherry in a chilled cocktail glass, and prepare for your toes to curl with pleasure. Extra points if the cherry has a stem, and lifelong devotion if you can tie the stem into a knot with your tongue.
posted by Steve Clifford at 11:57 AM
1 Comments:
Excellent post--I'm partial to rye whiskey myself, but it's a matter of taste (most bourbons have some rye in them, but Maker's Mark uses wheat grain with the corn and barley to make a smoother drink).
I highly recommend Vya vermouth, by the way, which is made by Quady vineyards.
Bitters is also an essential ingredient.
I'm also a fan of the Sazerac, a possible ancestor of the Manhattan. As long as I'm geeking out here, I might as well say that the story is that the Manhattan was invented at the Manhattan Club in 1874, at the behest of Lady Randolph Churchill, Winston's mother.
2:37 PM
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