Message 8811 of 22774 in Behind the Bar

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Hi Terry,

Don't believe recipes that say they are "classic" or "traditional" or 
"regular", as they seldom are. 

I have never heard of muddling a cherry for a Manhattan, where did you get 
that from?

The dash of bitters is a must, so you should IMHO include it, only leaving it 
out if the customer says so.

Also, for the record, there is no such thing as a Sweet Manhattan, as a 
Manhattan  always contains sweet vermouth. It is only Perfect Manhattans and 
Dry Manhattans which are different.

Manhattan

2 shots Makers Mark
1 shot Martini Rosso
1 dash of Angostura Bitters (from the smaller bottles, not the actual 
angostura bottle itself)

Stir with ice, and then strain into a chilled cocktail glass. Garnish with a 
cherry. Add the spray of oil from an orange twist, then throw the twist away.

Most drinks are dictated by the customer's taste, or the bartender's taste. 
The one who serves or the one who drinks.

Cheers!

George