Message 30917 of 39188 in General Discussion

Share on Facebook |  Save to del.icio.us

> 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.

Have you ever tried a Whisky Cocktail (a la Savoy Cocktail Book)? They are 
served straight up, with no ice.


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

The key must be this "reasonable combination"; hopefully this doesn't mean 
light shining through a bottle of sweet vermouth onto the glass.
 
> 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.

I don't believe you have pretended to be otherwise. tobinn.mix.master you are 
not!-)

 
Cheers!

George S.


g.sinclair[at]yahoo.co.uk

http://www.wiki.webtender.com/wiki/


"Great spirits have always encountered violent opposition from mediocre minds."

-- Albert Einstein