Message 30916 of 39188 in General Discussion

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I guess I make mine as Very Light, maybe even a little less than 0.5 oz of 
vermouth (Very, Very Light?).  There is probably a point where the vermouth 
decreases to such a point that you're left with bitters and whiskey and it's 
not a Manhattan anymore.  I don't know what that point it is but if you're 
applying the vermouth with a mister or eyedropper you're probably there.

I also like mine with extra bitters and no garnish of any kind.

I think that as long as there's whiskey, sweet vermouth and bitters in some 
reasonable combination it's a Manhattan.

And in the interest of full disclosure I am a wannabe bartender, an urban 
planner by profession, landscape architect by education and wise-ass through 
years of practice.