> Hey, I would love to get your input guys on what you think
> constitutes "Definitely knowing your martini's and manhattan's"
>
> Which are your favorite recepies, which ones should I know, any
> specific way of making them?
>
> For me, I've been taught the perfect and the dry for both.. and that
> they can be surved up or in the highball. And that you should always
> put the UP glass in front of the customer and then pour the drink in
> it- is this true with you?
>
>
> I'd also like to hear about your recepies of Old Fashioned. NEver
> made one, but if I have to, i want to make sure I make it the best
> they've tried.
I like my Manhattan's with 2.5 oz of whiskey (the type depends on what I feel
like whether it's Jack Daniel's, Crown, a rye or a bourbon), 0.25 oz of
Italian Vermouth (less with something sweet like JD and maybe a little more
with something dryer like a rye) and three good dashes of A. bitters (I like
bitters). Stirred not shaken. No garnish. Served up in a chilled cocktail
glass.
For a Martini I like 2.0 oz Gin, 0.5 oz of French Vermouth, two dashes of
orange bitters and for garnish I like an almond stuffed cocktail olive,
sometimes a lemon twist or, if I'm using Hendricks gin, a thin slice of
cucumber. Stirred not shaken. Served up in a chilled cocktail glass.
These are just the way I like Martini's and Manhattan's. There are plenty of
other ways that other people like them. A lot of people like their martini
with vodka and almost no vermouth. Others with gin and olive juice.
For an old fashioned I either use JD or a bourbon but I say use what you like
(although I don't think scotch or Irish Whiskey would do not that I've tried
either). Take one sugar cube, add three good dashes of A. Bitters (did I
mention I like bitters) and a very little bit of water (just enough to help
dissolve the sugar cube - you could sub out a half teaspoon of bar syrup if
you like), fill with crushed ice and add 2.0 bourbon and stir - build in a
rocks glass. I like a garnish of an orange slice but a lot of people also
like a cherry, too.