Best Manhattan variations?

[weinoo]

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.

[huiray]

huiray, on 11 Mar 2014 - 11:42 PM, said:

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.

[Plantes Vertes]

 

huiray, on 11 Mar 2014 - 11:42 PM, said:

 

  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   

[FrogPrincesse]

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!).

[JoNorvelleWalker]

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?

[FrogPrincesse]

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.

 

 

[brinza]

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.

[tanstaafl2]

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.

 

 

 

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 May 22, 2014 by tanstaafl2 (log)

[Czequershuus]

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

[mkayahara]

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.

[FrogPrincesse]

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.

 

 

[mkayahara]

Your supply of Rittenhouse appears to be getting dangerously low!

[FrogPrincesse]

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

[Katie Meadow]

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!

[huiray]

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

http://safr.kingfeatures.com/idn/ck3/content.php?file=aHR0cDovL3NhZnIua2luZ2ZlYXR1cmVzLmNvbS9CaXphcnJvLzIwMTQvMDcvQml6YXJyb19wLjIwMTQwNzAzXzM4NS5naWY=

[brinza]

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

http://safr.kingfeatures.com/idn/ck3/content.php?file=aHR0cDovL3NhZnIua2luZ2ZlYXR1cmVzLmNvbS9CaXphcnJvLzIwMTQvMDcvQml6YXJyb19wLjIwMTQwNzAzXzM4NS5naWY=

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

[FrogPrincesse]

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.

 

 

 

 

[kattybeckham12]

I Also tried:

 

2 oz Whistlepig

1 oz Carpano Antica

1 teaspoon FP Dry Curacao

1 dash Angostura

 

It was a great experiecne , i always loves the manhattan varaiations.

[FrogPrincesse]

I Also tried:

 

2 oz Whistlepig

1 oz Carpano Antica

1 teaspoon FP Dry Curacao

1 dash Angostura

 

It was a great experiecne , i always loves the manhattan varaiations.

 

That looks great. It reminds me of another one I make sometimes, the Home on the Range.

[FrogPrincesse]

A classic - Remember the Maine with Willet 2-year rye, Dolin sweet vermouth, Luxardo cherry liqueur, Angostura bitters, St. George absinthe.

 

Lots of licorice between the rye and the absinthe (and possibly the Dolin red). Potent and beautiful.

 

 

 

[Czequershuus]

Tried the Coney Island last night. It is a very straightforward chocolatey Manhattan, and a good drink to try out my Marie Brizard. I recommend it if you are in the mood for something tasty and not to challenging. 

[FrogPrincesse]

The Williamsburg (Clif Travers via Gaz Regan), which is described by its creator as a cross between the Greenpoint and the Red Hook. Old Weller 7-year bourbon (Elijah Craig 12-year bourbon), Dolin dry vermouth, Punt e Mes, yellow Chartreuse.

I thought it was a bit too herbal for my taste but it was well received by its Manhattan-loving recipient.

 

Edited February 24, 2015 by FrogPrincesse (log)

[lesliec]

The Williamsburg (Clif Travers via Gaz Regan), which is described by its creator as a cross between the Greenpoint and the Red Hook. Old Weller 7-year bourbon (Elijah Craig 12-year bourbon), Dolin dry vermouth, Punt e Mes, yellow Chartreuse.

I thought it was a bit too herbal for my taste but it was well received by its Manhattan-loving recipient.

 

 

 

What are the proportions, FP?  Sounds like me, but I haven't been able to track it down online.

 

2/.75/.5/.25 sound about right?

[FrogPrincesse]

You really need to buy Gaz Regan's 101 Best New Cocktails app.

In the meantime, the proportions are 2.5/0.25/0.25/0.25, orange twist.

Cheers!

Edited February 25, 2015 by FrogPrincesse (log)

[lesliec]

When he discovers that more people have Android devices, maybe I will!

Merci bien.