Message 30900 of 39188 in General Discussion

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<rant>

Why is it that people who have never worked on a cocktail bar, maybe not even 
any bar, think they know it all when it comes to cocktails? Usually the only 
bar they tend is the space-bar on their keyboard!-) You might make a point of 
where you got your information from; if it was from another "internet cocktail 
pundit" (i.e. home enthusiast, blogger) then the chances are that the 
intelligence relied upon is flawed, baised, etc. Isn't it weird how all the 
bloggers go for the same subjects, and all write authoritatively about 
cocktails, but really they hadn't got the slightest clue about cocktails, 
until they read it on the next guys blog.

<end rant>


Syrups were used in early Manhattan recipes, though not all of them, and so 
there is a precedence, which means people can use syrups. In fact, Grenadine 
was the secret ingredient of Max Allen Jnr (sadly deceased), who is considered 
one of Kentucky's greatest bartenders. 

All the other ingredients I listed have been used in Manhattan recipes prior 
to 1900; seems a little late to say that all of those ingredients can not be 
used now.

The near-vermouthless Manhattan is not a true Manhattan; in the same way as a 
near-vermouthless Gin Martini is not a true Martini either.


Cheers!

George