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skbohler

Best Manhattan variations?

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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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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.

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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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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?

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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
 

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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.


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

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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 (log)

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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

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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.


Matthew Kayahara

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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
 

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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!

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


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

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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.

 

14543048710_de815d973c_z.jpg
 

 

 

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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.

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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.

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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.

 

15462200934_e289572f67_z.jpg

 

 

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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. 

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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.

 

16630827745_3b35957234_z.jpg


Edited by FrogPrincesse (log)

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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?


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