Oh man, that’s a good Manhattan

Everyone makes Manhattans. Everyone has their own recipe and methodology. There’s often the question of Boker’s vs. Angostura vs. Abott’s.

Then we get into the details of Ryes, Bourbons, with cherry or without, and further still, what type of cherry!

By the time you finish with all these discussions you’re already too weary to mix one up. So I submit my recipe which is a broad enough scope to please the most discerning palates.

In this recipe we are going to be using a different approach, I hope you can see the reason behind the lunacy.

2 oz. Bulleit Rye

3/4 oz. Dolin Rogue

1/4 oz. Dolin Dry

3 Dashes Angostura Bitters

1 Lemon Peel

1 Orange Peel

To prepare this drink we are going to need to be a little crazy. First you need a chilled cocktail glass to which you will directly add three dashes of Angostura bitters into the glass. Peel one large swath of Lemon and one Orange, be sure to avoid as much white pith as possible. With the peel facing down you are going to rub the lemon peel into the glass dispersing the bitters throughout the glass evenly, discard the peel. Repeat this same motion with the orange peel and then set the orange peel aside. By now you will have noticed the cocktail glass is cloudy with bitters and citrus oils.

The next step is mixing. Start with the 1/4 ounce Dry vermouth, followed by the sweet adding the Rye last. This is to be sure in case you make a small mistake we aren’t wasting any booze.

Now we add ice! Depending on whether you are behind the stick or at home mixing I would advice caution with adding too much ice. You want enough so that the ice is enveloped by the alcohol with a few peaks showing. If you have a mixing glass it will be easy to see this, if you mixing in a tin I would say just above half way.

You want to stir for about 25 seconds – 30 seconds. I find the sweet spot just before 30 seconds in a mixing glass and 25 seconds in a shaking tin. Remember we want to stir this not shake. If a bar spoon isn’t available to you, a chop stick or similar will do perfectly.

Next strain into the cocktail glass. The orange peel we saved, twist any remaining oils over the drink and drop in.

You now have my version of a Manhattan. A little more labor intensive but, oh man is it good. The citrus oils bring out the warm spice notes and the vermouths are soft and leave a long finish.IMG_1225 IMG_1227 IMG_1231 IMG_1232 IMG_1233

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