Sunday, November 21, 2010
I'll Take Manhattan
I have been thinking about what my cocktail book would be like. I'd want to do something that combine history, personal and otherwise, my favorite spirits and the city that has inspired me this past two decades. The answer is simple; the Manhattan. Older than the Martini with countless variations, the Manhattan is the perfect subject. It also happened to be my favorite cocktail to both drink and play around with (Brown, Bitter & Stirred, Lindsay?).
So lets start at the beginning. The first Manhattan I had was with my Grampa Charbonneau. He liked his sweet, with bourbon (kinda hard to find rye then anyway) on the rocks with a cherry. I ordered the same from the bar as a fresh 21 year old eager to bond with my Gramps. We were in some family style restaurant, I can't remember which one. My Gramps liked placed like Perkins and the Pondarosa. When I went back for seconds I mentioned to the bartender that I found the drink a bit sweet. I don't know what kinds of bartending Angel was working the Golden Corral that night but he mentioned that I might take my Manhattan perfect. He messed around with the proportions and I had my first taste of how good a Manhattan could be. Oh, I still wanted the cherry of course. I was 21 after all.
1 1/2 oz Bourbon
1 1/2 oz Sweet Vermouth
Stir on the rocks with a cherry
2 oz Bourbon
1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
Stir in a glass with cracked ice. Strain into a cocktail glass with a cherry.