Message 8824 of 22774 in Behind the Bar

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> Hello again everyone! I'm back, I have an Internet connection in my 
> home again and things are grand!
> 
> I know this has already been resolved but I am passionate about this 
> drink. So, I have to throw in my two cents. :)
> 
> Dom and Natrone are on the money. Don't be afraid to add a good pour 
> of sweet vermouth. Unlike the classic Martini where trends have 
> lessened the amount of vermouth to almost nothing I would say that 
> most Manhattan drinkers are expecting to taste the vermouth and more 
> importantly bitters. If they just wanted cold bourbon they would just 
> order bourbon on the rocks.
> 
> Another item that is overlooked on the preparation of a Manhattan is 
> that is a drink to be stirred not shaken. Be sure to stir it enough 
> to get enough melted ice in the drink (IMHO 15 seconds or so). I 
> would also say this default for this drink is to serve it up in a 
> chilled cocktail glass with a cherry garnish.
> 
> Dry Manhattan = Bourbon, Dry Vermouth, Bitters

I'm suprised to see that the international version calls for Canadian whiskey, 
I was allways taught that it had to be straight bourbon or straight rye 
whiskey! On everything else I concur, I thought the introduction of Canadian 
whiskey was as a result of prohibition, not a standard for the origional 
recipe.

This is pretty much the only cocktail I drink with any regularity and I love 
them, 2:1 Makersmark and Noilly red with a good couple of dashes of bitters, 
ice cold straight up, and after a couple I'm fuzzy round the dges and warm in 
the middle!
> Manhattan = Bourbon, Sweet Vermouth, Bitters
> Perfect Manhattan = Bourbon, Dry & Sweet Vermouth, Bitters
> Sweet Manhattan = Bourbon, Sweet Vermouth, Bitters, splash of cherry 
> juice
> 
> Thanks for your intrest in learning how to make this great cocktail 
> right!
> 
> Cheers!