The Manhattan. How many articles, blogs, Tweets, Pinterest pins, Facebook updates, and Friendster posts (yes, we’re counting Friendster!) have there been on this most holy of cocktails? More than I care to count. So instead of boring myself to tears writing about it, I offer up a new perspective:
In every complete home bar you should have a few whiskies from the Americas: Three bottles of bourbon, three bottles of American Rye, some great Canadian Whiskies (Yes, they do exist; you’re a fool if you think otherwise). Not to mention, vermouth and bitters. The problem is many people don’t know how to combine this holy trinity properly–let alone how to distinguish between a whisky that should be mixed into a Manhattan and an expression that should be drunk neat.
We are attempting to take all the guess work out of that with our newly minted “Manhattan Project,” a designated area in our Wingtip bottle shop devoted to the mighty Manhattan cocktail. Found in this refined area are multiple bottles of American Whiskies, with a slew of different vermouths to play with as well. You can use the Manhattan Project recipe cards as a guide, or pick up any number of each to take home and start creating your own Manhattans.
Don’t forget to grab a few different bitters as well. Bitters is to Bartenders, as Salt is to Chefs. (Not an SAT question, but it should be.)
A final note: Don’t forget the brandied cherries for the garnish. The neon red maraschino cherries only have one place in this world–and that is top of a Turtle Sunday from Kopps frozen custard in Milwaukee [at left].