Message 17793 of 39188 in General Discussion

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> The next time you are making some Manhattans, try this...
> 
> Stir one of them, and shake one of them, then strain them into a 
> cocktail glass. The shaken Manhattan will have a rather unappetizing 
> foam on the top, and the drink itself will be cloudy (if it doesn't, 
> then you didn't shake it long or hard enough). While the stirred 
> Manhattan will be a crystal clear gem of a drink, which aill 
> beautifully glisten around the maraschino cherry which it contains. 
> From a purely visual standpoint, I can't imagine how anybody who saw 
> a properly stirred Manhattan would ever want it shaken.
> 
> -Robert Hess
>  www.DrinkBoy.com
>  www.MuseumOfTheAmericanCocktail.org


I think you've just convinced me to stir all Manhattans from now on.  In other 
parts of this post I said that my tendency is to stir ones being poured on the 
rocks, shake them when they're served up.  But you're absolutely right, I 
don't really like the way those up ones look.  Wow, I'm looking forward to 
making my next one, thanks.