kbrede

A couple of us are getting together to pool our bottles and quest for the personal Manhattan. Supper will be in our bellies before it starts, but what do I serve during our quest? I have a feeling it might go a little late. it should be something hardy but not interfere much with our tasting. Would deviled eggs work? Thanks, Kent

An update on this. The Wustof Hawthorne strainer is listed as "back in stock soon" but I just got word from Cocktail Kingdom that they are no longer going to carry this strainer. So from what I can tell there are no strainers that fit the WMF Loft tin. Guess I'll be getting a regular size. Thanks all for the suggestions.

The first cocktail I made for myself was a Manhattan 2:1: Templeton Rye, M&R Rosso vermouth and Angostura bitters. One of the things that struck me about the drink was the silkiness of it but I felt it was too sweet. So I dialed back on the vermouth, which resulted in loosing some of that silkiness. After some experimentation I stuck with the 2:1, but changed to the higher proof Bulleit Rye, and used a couple more splashes of bitters. Last night I tried Carpano Antica Vermouth for the first time. It was an abrupt change to what I'd been drinking. There was a Campari type of bitterness to it. I really like Campari in the Negroni, but it didn't seem right in a Manhattan, at first. After reducing the Angostura bitters to two dashes and adding a lemon zest garnish, I started to appreciate the combination more. The downside, the silkiness of the drink suffered in comparison to the M&R Rosso. So is it just sugar that adds silkiness to a drink? Or does the body of the main liquor also contribute? Is there a different vermouth out there that might get me closer to what I'm looking for? I did try 1/2 M&R and 1/2 Carpono. It was OK but somewhat confused. I've read about Gomme syrup. Can a person make a Gomme "water" instead? Then I could use Carpano but add Gomme to the drink. Do you think that would work? Any ideas welcome. Thanks, Kent

The subject about says it all. I'm a cocktail mixing newbie. After researching Boston Shakers I decided to go with the WMF Loft version. I didn't realize at the time, that the metal half pouring side, was larger in diameter than standard. At one time there was a WMF Loft Hawthorne Strainer that fit this tin, but it's no longer made. Does anyone know of a strainer that will fit tightly onto the WMF Loft metal shaker half? Thanks, Kent