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I’m 3:1 Rittenhouse to Antica, 1 dash ango per oz of whiskey, amarena cherry, personally. But also I had my last Manhattan in March or April and won’t have another until probably October. It’s a fall/winter drink. I don’t think I’ve had a variation that can beat the standard (but I do like Red Hooks and Carroll Gardenses and Slopes, if you consider a Slope a Manhattan variant), but once or twice a year I like a gilded age style: throw a barspoon or two of maraschino in plus half as much absinthe, split your bitters between ango and orange. Maybe back off on your vermouth a tiny bit. Good when it’s cold and you’re feeling festive.
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Jul 21, 2021 03:00
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| # ? Jun 6, 2024 10:56 |
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Greenpoint is the best Manhattan IMO, but it needs Punt e Mes. A lot of places sub whatever sweet vermouth they have and it doesn’t hold up to the yellow chartreuse
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Jul 21, 2021 03:22
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The Bandit posted:Greenpoint is the best Manhattan IMO, but it needs Punt e Mes. A lot of places sub whatever sweet vermouth they have and it doesn’t hold up to the yellow chartreuse You definitely need something big to stand up to any of the chartreuses. Another one I've been digging at my local place is a Brass Knuckle. I haven't watched them make it closely, so I don't know the proportions, but you can probably gather: Wee Beastie Fernet Branca Punt e Mes Green Chartreuse Orange Bitters It's a very complex sipper with lots of different notes going around. It's got a bit of a Manhattan vibe, a touch of Sazerac vibe for me. Dark and smoky. But the insane intensity of the Beastie is tempered a lot. I feel like a less peaty scotch might get lost pretty easily. Definitely not for the faint of heart.
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Jul 21, 2021 12:20
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Sandwich Anarchist posted:I got a small Mini fridge that I put next to the bar specifically for this reason. All of my bar citrus, syrups, and anything else that needs refrigeration goes in there and stays out of the main fridge. This is a really good idea since all my tiki syrup bottles are seriously loving up my fridge space. edit: oops forgot I was catching up on the thread and that was a month old post heh
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Jul 22, 2021 05:19
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In honor of the thread title, I made a Kentucky buck last night with strawberry preserves in the place of simple and muddled fresh strawberry. It works fine! Nice little shortcut to make the drink more readily accessible. We should have a batch of fresh strawberries ripening soon though, so I am open to hearing strawberry drink ideas!
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Jul 22, 2021 12:09
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Quick question: if a cocktail is just spirits and simple syrup should you shake or stir?
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Jul 22, 2021 20:49
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Stir
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Jul 22, 2021 20:58
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A commonly respected but occasionally betrayed rule: Shake if fruit is involved, otherwise stir.
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Jul 22, 2021 21:04
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Yep, that's the basic idea. Another good way to remember is: do you want the drink to feel light and bright (shaken) or viscous and strong (stirred)?
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Jul 22, 2021 21:08
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Off the top of my head the only times I stir with any fruit would be for a gimlet made with lime cordial. Otherwise I can't think of another drink with fruit/egg/milk that doesn't get shaken, though I'm sure there are some I'm not thinking of.
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Jul 22, 2021 23:23
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Carillon posted:Off the top of my head the only times I stir with any fruit would be for a gimlet made with lime cordial. Otherwise I can't think of another drink with fruit/egg/milk that doesn't get shaken, though I'm sure there are some I'm not thinking of. Swizzles. Caipirinha. Dark and stormy.
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Jul 23, 2021 00:31
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Mr. Wiggles posted:Caipirinha. 
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Jul 23, 2021 00:39
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I don’t think build-in-glass cocktails count.
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Jul 23, 2021 01:14
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Pfft. Like I speak Romanian.
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Jul 23, 2021 01:36
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Capirihininiaia
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Jul 23, 2021 01:41
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Carillon posted:Off the top of my head the only times I stir with any fruit would be for a gimlet made with lime cordial. You should be shaking those, too.
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Jul 23, 2021 06:51
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Definitely shake a gimlet. Yum. Now I'm feeling like a Collins. It's muggy today, so I feel like that would nicely cut through things.
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Jul 23, 2021 13:29
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Anonymous Robot posted:We should have a batch of fresh strawberries ripening soon though, so I am open to hearing strawberry drink ideas! Infuse some campari using your scratch & dent berries and make any campari drink better. I made a negroni this way two years ago which was phenomenal, then last night saw it at a restaurant and had to get it. Still so good.  I took a photo because they thought I'd lick the dehydrated strawberry powder garnish off the side of the glass like a slut and they were correct
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Jul 23, 2021 14:21
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BrianBoitano posted:Infuse some campari using your scratch & dent berries and make any campari drink better. I made a negroni this way two years ago which was phenomenal, then last night saw it at a restaurant and had to get it. Still so good. Yes! Thanks for reminding me, this is what I’d wanted to do but I forgot.
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Jul 23, 2021 14:27
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BrianBoitano posted:Infuse some campari using your scratch & dent berries and make any campari drink better. I made a negroni this way two years ago which was phenomenal, then last night saw it at a restaurant and had to get it. Still so good. #1 of top ten instagram garnishes that are fuckin obnoxious irl
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Jul 23, 2021 14:43
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For some reason Manhattans never work with me. The chilled tannin in the red vermouth and the alcoholic heat from the whiskey they boost each other in a harsh way. I guess I'm weird like that. I'll drink plenty of red wine with some tannins on it's own though. Not chilled.
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Jul 23, 2021 16:44
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Comb Your Beard posted:For some reason Manhattans never work with me. The chilled tannin in the red vermouth and the alcoholic heat from the whiskey they boost each other in a harsh way. I guess I'm weird like that. I'll drink plenty of red wine with some tannins on it's own though. Not chilled. What vermouth are you using?
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Jul 23, 2021 18:03
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prayer group posted:You should be shaking those, too. Disagree! With a good lime cordial you want that silky smoothness you get from stirring. Shaking you're adding agitation and taking away from the drink.
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Jul 23, 2021 19:04
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obi_ant posted:What vermouth are you using? Yeah wth, I've never had tannins in a Manhattan
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Jul 23, 2021 19:11
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Speaking of vermouths, I really need some ideas on how to use. Finland alcohol monopoly is kind of dogshit and I had to actually order my Martini Rosso, and I’m seriously doubting that I’ll use my 1 l Martini Rosso before it goes bad just on negronis and manhattans. In hindsight: next time I’ll order a smaller bottle of something like Punt e mes. We used to have Antifa Formula in smaller bottles too, but not anymore (in the alcohol monopoly catalogue at least).
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Jul 23, 2021 19:19
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Yeah, they took that off the market. Turns you into a communist super soldier.
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Jul 23, 2021 19:22
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Lol nice autocorrect
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Jul 23, 2021 19:23
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Lunsku posted:In hindsight: next time I’ll order a smaller bottle of something like Punt e mes. We used to have Antifa Formula in smaller bottles too, but not anymore (in the alcohol monopoly catalogue at least). Yeah I'll have a uhhhhhh marxtini
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Jul 23, 2021 19:26
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I'll have a Far Left Hand
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Jul 23, 2021 19:43
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Sandwich Anarchist posted:Yeah wth, I've never had tannins in a Manhattan Imo Carpano Antica has some tannic flavor to it. I prefer Cocchi di Torino for that reason.
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Jul 23, 2021 21:15
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Comb Your Beard posted:For some reason Manhattans never work with me. The chilled tannin in the red vermouth and the alcoholic heat from the whiskey they boost each other in a harsh way. I guess I'm weird like that. I'll drink plenty of red wine with some tannins on it's own though. Not chilled. How much bitters are you using, and are you using Angostura?
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Jul 23, 2021 21:26
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I always use a lot of bitters like 4 dashes minimum. Angostura or something more complex like a few different ones including Ango. Jerry Thomas Decanter are good. I make my own too. Dolin rogue vermouth. It's got some grip to it. Maybe I should try a different one.
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Jul 23, 2021 21:42
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Yeah I'd say dial down your bitters, I like a lot of Ango but I definitely overdo it myself sometimes so I think I feel what you're talking about. Also I'll split it up between ango and usually an orange bitters, I find that I really like the light citrus it brings.
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Jul 24, 2021 01:54
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Edit: double posted. First time ever I think.
Scythe fucked around with this message at 03:00 on Jul 24, 2021 |
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Jul 24, 2021 02:49
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Yeah, I agree, dial down bitters. I like a bitter, large Manhattan and 3 dashes is already enough for me. Also Dolin is a lighter vermouth and I don't get tannins off it that I can remember, but I don't prefer it in Manhattans because of its lightness and acidity. Carpano Antica is way on the other end of the spectrum, you could try that and see if you like it or if it's too sweet/syrupy for you, although it is a bit expensive. So is Cocchi vermouth di Torino, which is more middle of the road but very high quality and I feel like is the other frequent call for Manhattans in modern cocktail bars. If you don't feel like shelling out for either, a fresh bottle of Martini & Rossi isn't a bad option. Emphasis fresh. Last, if the drink is feeling "hot" the drink isn't diluted enough, which means it's also probably not cold enough. Use more ice (at least an inch or two over top of the ingredients in the mixing glass) and stir longer. Lunsku posted:Speaking of vermouths, I really need some ideas on how to use. Finland alcohol monopoly is kind of dogshit and I had to actually order my Martini Rosso, and I’m seriously doubting that I’ll use my 1 l Martini Rosso before it goes bad just on negronis and manhattans. lol but also I just realized no one answered you. Fastest way to use vermouth is drink it like the Spanish (and some Italians) do: on the rocks, with some citrus and/or olives as garnish. If it's too sweet for you add a little club soda. Beyond that, there are a billion negroni variants that will all work with Martini rosso even if they don't call for it (try just swapping in mezcal, for example), you can do Martinezes, Boulevardiers, Bijous...
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Jul 24, 2021 02:59
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Comb Your Beard posted:Dolin rogue vermouth. It's got some grip to it. Maybe I should try a different one. This one always sneaks up on me
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Jul 24, 2021 03:00
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I bought creme de banane on a whim after having an excellent banana-based cocktail at a bar. What can I do with this poo poo now that I have it?
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Jul 24, 2021 03:15
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Trip report: cachaça with ginger beer is a good combo. I can rock with this. Just did a basic 2oz + one of those little Q cans (≈6oz), some ice, lime wedge.Grand Fromage posted:I bought creme de banane on a whim after having an excellent banana-based cocktail at a bar. What can I do with this poo poo now that I have it? Lol I always see that but I've never dared buy it, good luck and God bless
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Jul 24, 2021 03:22
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I have heard people call it a vastly underrated cocktail ingredient but now I'm just staring at the bottle and not sure where to start.
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Jul 24, 2021 03:30
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Grand Fromage posted:I bought creme de banane on a whim after having an excellent banana-based cocktail at a bar. What can I do with this poo poo now that I have it? uhh I can't think of anything straightfoward, but there is https://cocktailvirgin.blogspot.com/2020/03/psycho-killer.html and https://mrbostondrinks.com/recipes/the-jamaican-ten-speed I can vouch for both being good (despite the latter sounding like a horrifying grandpa drink)
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Jul 24, 2021 03:33
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