A Perfect Manhattan
Brian and I agree on many things—oh, that The Barefoot Contessa is smug and annoying (but not as smug or annoying as Michael Chiarello); that anchovies are severely underappreciated; that chicken's fine, but pork is better. But when it comes to that intoxicatingly complex and perfect-for-winter cocktail known as the Manhattan, we belong to decidedly different schools. Brian likes his rich, dark, and luscious, like the Pegu Club's interpretation with Woodford Bourbon, while I prefer the zesty and ultra-dry rendition served up at Angel's Share. But our differences notwithstanding, last week we set about to mix a Manhattan we both could love.
We began with our one point in common, and that concerns the cherry. No hum-drum maraschino cherry would tarnish our lovely drink—only a tangy, deep-purple amarena cherry would do. With that settled, we moved on to the main event. The starting point was Old Overholt rye, the same stuff as in my Angel's Share cocktail. After a little back and forth, we found the Perfect Manhattan—with half sweet vermouth and half dry—to be the, er, perfect compromise. To make our drink a bit special, we also mixed in a splash of the amarena cherry syrup—one teaspoon for Brian, half a teaspoon for me. The result was an ultra-smooth, easy-drinking cocktail that I know we'll be making again. And remember, kids—stir, don't shake, this one!
A PERFECT MANHATTAN
2 ounces rye
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2-1 teaspoon amarena cherry syrup
a couple dashes Angostura bitters
2 amarena cherries
Drop cherries into a martini glass. Combine remaining ingredients in a cocktail shaker with a few ice cubes. Stir well. Pour into the martini glass.
Be sure to visit Imbibe magazine's blog for more quaffable winter warmers!
Category: Drinks
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I LOVE mixing new, perfected drinks!
I need a pink cocktail to salute my friends' ongoing battle with breast cancer---I am thinking a week of pink drinks and food... any ideas?
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Janelle--that is a wonderful idea. I blogged about a pomegranate champagne cocktail awhile back (http://avenuefood.com/2006/12/04/pomegranate-champagne-cocktail.aspx). It's kind of pink--you could make it more so by decreasing the amount of pomegranate juice. Or there's always the good ol' Cosmo.
Good wishes to you and your friend . . .
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I was in L.A. during the Sylmar quake in 1971. The bartender at our local haunt, the Chez Edward, created his "Earthquake Special" to celebrate surviving "the big one".
It's one part Sloe Gin, two parts Vodka and served like a Manhattan, in a martini glass with a red cherry and a little cherry juice for flavor. You can also serve it over the rocks.
It may or may not be enjoyable for you, but it's definitely pink!
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Thanks Frank! I e-mailed your comment to Janelle in case she doesn't see it here.
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Why not three cherries? My parents insist upon that...
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Hey, why not? I'm all for lots of cherries.
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Definitely, a perfect manhattan has to have lots of cherries, Similar recipe ( http://www.rapidsloth.com )
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I'd forgotten how much I love Manhattans until this interpretation reminded me. Now I have an excuse to buy a bottle of rye.
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Ha ha--no excuse necessary. Enjoy the cocktail!
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I tried this last night. Very tasty. My kind of cooking!
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Excellent! I'll let Brian know you approve.
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