Time again for Mixology Monday! Let’s get right to the booze. This month’s theme is from our fearless leader, Fred Yarm of Cocktail Virgin Slut is “I’ll Take Manhattan”. Thanks again to Fred for hosting…here is the breakdown:
Turning to David Wondrich’s Imbibe! for some historical reference, he bandied back and forth about possible creators and locales for this classic’s creation. Perhaps it was created many places and many times, for sweet vermouth was the new hot ingredient of the 1870s and 1880s as St. Germain was in 2007 and 2008 (and arguably even to today). Wondrich quoted from the anonymously penned 1898 Cocktails: How To Make Them, “The addition of Vermouth was the first move toward the blending of cocktails.” In my mind, the Manhattan takes the Old Fashioned one step further. Not only does it replace the sugar with sweet vermouth, but this sweetener ties its herbal notes to those of the bitters and its spice notes to the barrel-aged whiskey (especially rye whiskey) as well as the bitters again. Furthermore, the addition of a hint of fruit and caramel flavoring is a welcome addition to the mix (I will not directly draw any link to the vermouth’s fruit and the cherry garnish though). While there have been a variety of Manhattan variations through the years such as the Preakness and the Brooklyn, most of the twentieth century saw this drink unchanged, in theory that is… However, the last decade or so has seen a renewal in the drink begin made correctly. Moreover, I would point to New York City cerca 2005 as the re-birth of the Manhattan variation with drinks like the Red Hook being born. For this theme, actuate it any way you’d like as long as the drink resembles a Manhattan. Want to take 19th century Manhattan recipes or variations to the test? …Or perhaps subbing out the whiskey or vermouth for another ingredient or adding in a liqueur or other modifier or so to the mix? Awesome, you’re right on track! There are plenty of Manhattan and Manhattan variations out there in the literature, and there’s plenty of room to explore and tinker if that’s your thing, too.
Great theme. The only bummer for us is that we would easily choose the Brooklyn, one of our favorite cocktails, but also one we have blogged about (one of our most popular posts, in fact) and is already in the announcement post. Happily, the Brooklyn itself is a riff on another classic Manhattan variant, the “Perfect Manhattan”.
So what makes it “perfect”? Basically, the Perfect Manhattan adds dry vermouth along with sweet vermouth of the classic Manhattan. And when you use rye whiskey for your Manhattans (and we do prefer rye), the herbal flavors of the dry vermouth lighten the overall taste of the cocktail and compliment the rye’s “spicy” notes. Adding both a dash of Angostura and Orange bitters gives you citrus notes and a dry edge to the finish. Overall, the Perfect Manhattan is the “right” Manhattan to try if you find the classic version a bit heavy and sweet. (It is much less of a “brown drink” as Carolyn would say.)
The other “perfect” thing about the Perfect Manhattan is that if you like cocktails at all, the recipe uses ingredients that you should have. Rittenhouse rye, sweet and dry vermouth, Angostura bitters and orange bitters are all staples of a good home cocktail “bar”. So if you don’t have any of these ingredients, now is the time to get them!
As for the vermouth, you can go with M&R or Dolin for sweet, but we prefer the bolder flavors of Cocchi Vermouth di Torino or Carpano Antica. As for dry vermouth, we strongly recommend Dolin and its smooth, herbal flavors.
Finally, we suggest you garnish with good quality maraschino cherries, either homemade or Luxardo will do nicely. Nothing makes a Perfect Manhattan more perfect than a few cherries…
The Perfectly Perfect Manhattan:
Ingredients:
- 2 oz. rye whiskey (Rittenhouse)
- 1/2 oz. sweet vermouth (Cocchi)
- 1/2 oz. dry vermouth (Dolin)
- Angostura bitters
- Regan’s Orange Bitters
- Maraschino cherries, for garnish (Luxardo)
Assemble:
- Place all the liquid ingredients in a mixing glass with ice. Stir until well-chilled and strain into a chilled cocktail glass or coupé. Garnish with 1 or 2 cherries. Serve.
Yes, we have a drought. And yes, we have cut our water use (and our water bill) quite a bit. But the Farm is still green…with splashes of color. And we are very, very grateful for the sprinkles of spring rain that keep coming. But if we don’t get more rain this winter, things may not be so green next year.
Meanwhile, we have plenty of herbs, raspberries (so good we just eat them in the field), strawberries, blueberries, cabbage and a forest of kale. Our Meyer lemon supply seems limitless and we even have a few Eurekas. Lots of lemon-based cocktails this summer….and this spring.
Sadly, it didn’t get cold enough this winter for many of our stone fruit trees. No cold in winter, no fruit in summer. We may get a few peaches, but no cherries. Such is life. Happily, the farmers markets are teeming with early cherries and peaches. Seems that it did get cold enough in the Central Valley.
Looking ahead we have tomatoes, spinach, squash and zucchini, eggplant, beans and collard greens on the way. Nothing goes with summer barbecue like collards. Can’t wait for summer…
Putney Farm 