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Best Manhattan variations?


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116 replies to this topic

#91 Adam George

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Posted 12 April 2014 - 06:53 AM

Whatever the variation, how cold do you folks like it?  With or without ice bits floating in it?  Shaken or stirred?

 

As cold as i can get it through stirring, into a frozen glass.  No floating ice;  There shouldn't be any if you've stirred.


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#92 FrogPrincesse

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Posted 05 May 2014 - 08:59 AM

My cocktail last night was Erik Adkins' Fort Point with Bulleit rye, Cocchi Barolo Chinato, and R&W apricot liqueur. The chinato and apricot liqueur created a very pleasant apple flavor in the cocktail.

 

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#93 Tzatziki

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Posted 06 May 2014 - 10:52 PM

My favorite is a cocktail I tried at Bourbon and Branch a year or so ago, that they call the "Agent Smith". There are a lot of flavors happening, and I haven't been back to SF in a while, so I have a hard time judging the correct proportions. I still mess around with them (and suggested modifications would be awesome!), but right now I lean towards:

 

- 2 oz rye

- 1/2 oz punt e mes

- 1/2 oz green chartreuse

- 1/4 oz maraschino

- 3 dashes chocolate bitters


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#94 Yojimbo

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Posted 08 May 2014 - 07:35 AM

My favorite is a cocktail I tried at Bourbon and Branch a year or so ago, that they call the "Agent Smith".

 

 

Tzatziki, is there a garnish on this?  I first tried it with a full oz. of Punt e Mes, but I'll try your original ratios next.  This is a nice one!


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#95 JoNorvelleWalker

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Posted 10 May 2014 - 05:52 PM

For my first manhattan I went with a simple straightforward recipe:

 

2 oz Rittenhouse

1 oz Carpano Antica

1 dash Angostura

 

 

Stirred.  The first stirred drink I can say I have really enjoyed.  No garnish.  Where, by the way, does one find real maraschino cherries?

 

I tried my manhattan with and without Angostura and found I liked the Angostura version better.  If truth be told I forgot to add the Angostura the first time arround.  Maybe I should stick to less complicated drinks till I've warmed up a bit.



#96 weinoo

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Posted 10 May 2014 - 06:35 PM

Try orange bitters and a twist.

 

Do you have a WF near you? The one I shop at stocks the cherries.

 

Or here, perhaps.


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#97 JoNorvelleWalker

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Posted 10 May 2014 - 07:39 PM

Thanks.  I see amazon has the cherries.  Why am I not surprised.

 

 



#98 campus five

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Posted 11 May 2014 - 05:17 PM

Rittenhouse/Carpano/Ango - what perfect place to start. The only problem is how many combinations out there will pale in comparison. 

When it comes to garnish, I almost always skip the cherry and go for a twist. 

I find an orange peel has the ability to make the drink seem sweeter, and a lemon peel seems to dry a drink out. 

Especially with Carpano, I find the lemon peel is the perfect balance. 



#99 Tzatziki

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Posted 12 May 2014 - 01:06 AM

Tzatziki, is there a garnish on this?  I first tried it with a full oz. of Punt e Mes, but I'll try your original ratios next.  This is a nice one!

 

If memory recalls, there was a slice of orange peel floated in the drink (which was served up), but I could be mistaken - it's been a couple years.



#100 EvergreenDan

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Posted 14 May 2014 - 03:55 AM

Thanks.  I see amazon has the cherries.  Why am I not surprised.

That's a big 'un. If I had 4 cocktail-luvin' friends near me, I'd buy one and split it, which would be rather economical. They have a hard candied outer skin/shell and are bursting with concentrated fruit flavor. I liked the ones I made, but I love these.


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#101 weinoo

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Posted 14 May 2014 - 05:39 AM

That's a big 'un. If I had 4 cocktail-luvin' friends near me, I'd buy one and split it, which would be rather economical. They have a hard candied outer skin/shell and are bursting with concentrated fruit flavor. I liked the ones I made, but I love these.

When we all first got together, donbert, johnder and I split a can of these.  My portion lasted me about 2 years.  Now, I buy the smaller jars.

 

Had a nice Manhattan the other night (out).  The place I was at had Wild Turkey 101 rye.  Pretty good stuff.


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#102 huiray

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Posted 14 May 2014 - 06:02 AM

huiray, on 11 Mar 2014 - 11:42 PM, said:snapback.png

Whatever the variation, how cold do you folks like it?  With or without ice bits floating in it?  Shaken or stirred?

 

 

As cold as i can get it through stirring, into a frozen glass.  No floating ice;  There shouldn't be any if you've stirred.

 

I never did respond.  Thanks for your answer.  I myself also don't like ice bits floating in it, and for myself it should be stirred, NOT SHAKEN.  When I have gotten shaken ones they have almost always had teeny micro-bits of ice (sometimes quite a lot) in it, let alone the opaque Slushy-Drink look it will have.  They invariably get sent back.



#103 Plantes Vertes

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Posted 14 May 2014 - 08:24 AM

 

huiray, on 11 Mar 2014 - 11:42 PM, said:snapback.png

 

  When I have gotten shaken ones they have almost always had teeny micro-bits of ice (sometimes quite a lot) in it, let alone the opaque Slushy-Drink look it will have.  They invariably get sent back.

 

 

There should be a hotline to report this sort of thing  :angry: 


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#104 FrogPrincesse

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Posted 14 May 2014 - 08:43 AM

You learn to develop a tolerance for that sort of thing ... and you make sure to get something else next time (like beer or wine!).



#105 JoNorvelleWalker

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Posted 15 May 2014 - 09:19 PM

I tried:

 

2 oz Whistlepig

1 oz Carpano Antica

1 teaspoon FP Dry Curacao

1 dash Angostura

 

 

Still no garnish.  I like this better than my previous manhattan which was:

 

2 oz Rittenhouse

1 oz Carpano Antica

1 dash Angostura

 

 

If using curacao as an ingredient would one still consider using orange bitters?



#106 FrogPrincesse

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Posted 21 May 2014 - 03:40 PM

Rhythm and Soul (Greg Best). A Manhattan leaning in the direction of a Sazerac, described as having "the rhythm of a Manhattan and the soul of a Sazerac". Rye (Bulleit), Averna, sweet vermouth (Margerum amaro), Angostura bitters, absinthe verte (St. George), lemon peel, served Sazerac-style.

 

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#107 brinza

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Posted 22 May 2014 - 10:39 AM

Rhythm and Soul (Greg Best). A Manhattan leaning in the direction of a Sazerac, described as having "the rhythm of a Manhattan and the soul of a Sazerac". Rye (Bulleit), Averna, sweet vermouth (Margerum amaro), Angostura bitters, absinthe verte (St. George), lemon peel, served Sazerac-style.
 

I may have to try this over the weekend.  I've got a little bit of Meletti left which I'll use in lieu of the Averna.


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#108 tanstaafl2

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Posted 22 May 2014 - 02:43 PM

Rhythm and Soul (Greg Best). A Manhattan leaning in the direction of a Sazerac, described as having "the rhythm of a Manhattan and the soul of a Sazerac". Rye (Bulleit), Averna, sweet vermouth (Margerum amaro), Angostura bitters, absinthe verte (St. George), lemon peel, served Sazerac-style.

 

14047844960_21229a4034_z.jpg
 

 

Hmm, have always liked Greg Best's concotions (supposedly he is opening up a new place in town soon). Tend to like the rye in my Sazerac to be a bit more on the lower rye and higher corn side like Baby Saz or Rittenhouse. I wonder how this would work with one of those compared to Bulleit. I guess it is a good thing it is a long weekend!


Edited by tanstaafl2, 22 May 2014 - 02:45 PM.

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#109 Czequershuus

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Posted 26 May 2014 - 06:34 AM

In the mood for a Manhattan like something, I landed on the Antiguan Plaza (Link). It was originally listed in my notes as the Cuarto Trimestre, so I had a bit of trouble re-finding it.

 

Antiguan Plaza

0.75 Oz Banks 7 Rum ( I used Appleton V/X)

0.75 Oz Buffalo Trace (Wild Turkey 101)

0.75 Casa Mariol Vermut Negre (Punt e Mes)

0.25 Oz Benedictine

1 ds Orange Bitters

1 ds Angostura Bitters

Stir, strain, rocks, orange twist.

 

A very tasty, rich Manhattan alternative. Really hit the spot



#110 mkayahara

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Posted 28 May 2014 - 05:37 AM

Just a simple one last night: 2 ounces Canadian whisky (Pike Creek), half an ounce Punt e Mes, and a good couple (three) dashes of Élixir végétal de la Grande Chartreuse. Man, that stuff takes over a drink fast. I think it could have handled a dash less Elixir and a quarter-ounce more Punt e Mes, but it was still plenty tasty.


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#111 FrogPrincesse

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Posted 09 June 2014 - 03:16 PM

Historic Core by John Coltharp. This cocktail was created as part of a competition that was included cocktails named for the subdistricts in Downtown Los Angeles.

1 oz bonded rye (Rittenhouse), 3/4 oz apple brandy (Daron XO), 3/4 oz sweet vermouth (Margerum amaro), 1/4 oz green Chartreuse, dash Angostura bitters, lemon twist.

 

A very harmonious Manhattan variation.

 

14341596395_24eefec178_z.jpg
 



#112 mkayahara

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Posted 10 June 2014 - 04:57 AM

Your supply of Rittenhouse appears to be getting dangerously low!


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#113 FrogPrincesse

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Posted 10 June 2014 - 09:05 AM

Good eye. There was exactly 1 oz left in that bottle, and now it's all gone...



#114 Katie Meadow

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Posted 24 June 2014 - 09:10 AM

Can it be called a Manhattan variation if it contains some shrub?

 

I just made a shrub! My appetite for stone fruit is once again (happens every year this time) greater than my ability to eat it, so I took a combo of peach and plums that were very ripe and juicy and made my first shrub. I haven't tasted it yet, as it is mellowing in the fridge, but I don't see how it can not be yummy. But what do I do with it?

 

We love a standard rye Manhattan, so what can we do to add some shrub and come up with a good drink? We have a variety of vermouths, Cocchi di Torino, Bonal, Fernet Jelinek and Amaro CioCiaro. We also have a few very basic bitters: peychaud, angostura, Regan's orange. Also I kinda need a name for my hybrid fruit shrub: It is one peach, one black plum and one Santa Rosa plum. Peplum? Peachum? Plump? Make me a Plump Manhattan, please!



#115 huiray

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Posted 03 July 2014 - 08:16 AM

I've never had this Manhattan variation myself before...wonder what it tastes like.

http://safr.kingfeat...zAzXzM4NS5naWY=



#116 brinza

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Posted 03 July 2014 - 08:23 AM

I've never had this Manhattan variation myself before...wonder what it tastes like.

http://safr.kingfeat...zAzXzM4NS5naWY=

That's great.  How about Suntory Whisky with Sake; call it a Tokyo.


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#117 FrogPrincesse

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Posted 24 July 2014 - 12:24 PM

Last night I went with a Manhattan/Brooklyn variation by Erik Ellestad, The Dix-Huitième, aka Eighteenth Cocktail

Rye (Bulleit), white vermouth (Dolin), Gran Classico bitter, maraschino liqueur (Luxardo).

A tad on the sweet side as Erik noted, balanced by a nice level of spice and some intriguing flavors from the Gran Classico.

 

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