Manhattans

Puff Daddy · Subject: Re: Manhattans Fri Jan 30, 2009 1:10 pm

glpease wrote:

I know what we're doing today, Ferb...*

-glp

Yes, yes I am! Very Happy

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ftrplt · Subject: Re: Manhattans Fri Jan 30, 2009 1:41 pm

I'll have to keep Morello cherry's in mind! Thanks, Greg!! FTRPLT

Puff Daddy · Subject: Re: Manhattans Fri Jan 30, 2009 6:58 pm

OK!

I sauntered over to Trader Joes and got a jar of whole pitted Morello cherries in a simple syrup - interesting in that the canning liquid is sweet enough to give the cherries an up front sweet character that gives way to an after tatse of rich, sour cherry. In other words the syrup isn't so sweet as to completely destroy a fine sour cherry, just give it a good edible balance. Greg is right, these cherries have body and depth of flavor and are a wonderful replacement for the standard Kool-Aid flavored maraschino.

A bottle of Woodfords reserve and a bottle of Martini & Rossi Rosso, a fairly sweet vermouth with some character. Sadly, Trader Joes had a pretty poor selection of vermouths but luckily they had the Rosso which is pretty good. I'll have to look for some of the others listed in this thread next time I'm in BevMo.

I am basically a less-is-more guy when it comes to adding something to a good grade of alcohol like a fine bourbon or scotch. I'd actually hoped to find a bold rye but there was none on the shelf so I went with the Woodfords as it is a fine stand alone bourbon and I'll certainly enjoy some neat as well as in the Manhattan. I began by dropping a couple of cherries in the bottom of a rocks glass, crushing them lightly with a spoon and then adding 1 part vermouth to 5 parts bourbon, stirring softly and then adding ice. Turned out quite nice and the wife and I enjoyed a quiet cocktail hour on the patio (sunny and low 60's today).

glpease wrote:

The sun's over the yard arm somewhere in the world.

Indeed!

A couple of thoughts and a question for you boys:

These cherries do add a considerable depth and dimension to this cocktail and I've got to wonder just how good it could get, rehydrating dried Morellos in flavored wines. Greg mentioned a zinfandel infusion which sounds interesting but my first thought was a somewhat sweet ruby port Twisted Evil

I could see a real depth of flavor with something like that Very Happy

Service of the cocktail will definitely yield differring outcomes as well and though I'm a rocks drinker with cocktails like this I wonder how many of you prefer these up?

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jhuggett · Subject: Re: Manhattans Fri Jan 30, 2009 7:05 pm

No bitters in your Manhattan PD?

I like them served up if I'm drinking singles, anything more than that I prefer on the rocks.

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ftrplt · Subject: Re: Manhattans Fri Jan 30, 2009 10:53 pm

Like my martinis, straight up!! FTRPLT

glpease · Subject: Re: Manhattans Sat Jan 31, 2009 3:19 am

Puff Daddy wrote:

Greg mentioned a zinfandel infusion which sounds interesting but my first thought was a somewhat sweet ruby port Twisted Evil

I could see a real depth of flavor with something like that Very Happy

Actually, I mentioned a Zin port. Some of these are quite delicious. Not as powerful as a typical Ruby, but more like a nice LBV. I figured it would be a nice cooking juice for the dried sours.

Quote:

Service of the cocktail will definitely yield differring outcomes as well and though I'm a rocks drinker with cocktails like this I wonder how many of you prefer these up?

I'm definitely an UP guy in a cocktail glass. I also, with these, feel that stirring is much better than shaking.

People talk about "bruising" the booze, which is nonsense, of course. But, shaking does bruise the ice, the drink dilutes more, and more air is introduced, reducing the silky smoothness that an exquisite cocktail can have. At Chez Pease, there's not a whole lotta shakin' goin' on.

The Woodford is really good stuff at a great price. When you get to BevMo, see if they still have Ritterhouse rye.

Cheers,
Greg

_________________
Gregory L. Pease
Minister of Silly Walks
G. L. Pease Artisanal Tobaccos
The Briar & Leaf Chronicles
GLPn=Ø

Puff Daddy · Subject: Re: Manhattans Sat Jan 31, 2009 10:06 am

glpease wrote:

Actually, I mentioned a Zin port.

Ah, so you did. Forgive the misquote, I had a manhattan under my belt at the moment Wink

Looks like we were thinking the same thing (or closely so anyhow) as these cherries just scream for a rich, slightly sweet port or desert wine marriage. Another one that comes to mind is a Black Muscat, but with something like that I'd likely utilize a somewhat drier vermouth as the fruit would be considerably sweeter.

I live about 45 minutes from the Montevina winery in the Shenandoah valley, we go there often as it is just a stones throw from one of our favorite places - the Amador Flower Farm, a wonderful nursery with nice gardens to roam and a huge picnic area complete with giant oaks surrounding a nice large lawn and a pair of very large koi ponds. We usually picnic there and stop at Montevina on the way back, picking up a few bottles that can be difficult to find in stores. They have a fantastic Zinfandel port (and occasionally some unique small batch libations like a zinfandel brandy that can only be found on site at certain times) that you are probably already aware of but perhaps some of the other brethren reading this are not - it's a bit pricey but well worth it. Truly delicious stuff.

Click on the image below to read:

jhuggett wrote:

No bitters in your Manhattan PD?

They didn't have any at the store I went to Laughing

Clearly what I made was a pseudo-Manhattan and not a perfect as I had no Rye whisky, so once I decided to go with the Woodfords (darned good stuff so it wasn't much of a concession) the rules and worries fell by the wayside. The true Manhattan is 2 parts Rye to 1 part sweet vermouth with a dash of bitters, but there are so many acceptable variations that it really is now a generic term for whisky and vermouth in some sort of formula. Take a look at the link below. Going back to bartending days - when I used to drink a bit, I seldom do anymore except on a whim such as this - my favorite Manhattan recipe was 4 parts Dickel rye, 1 part sweet vermouth and a splash of bitters served on the rocks with a twist of lemon, properly rubbed along the rim of the glass before being dropped into the drink.

http://www.esquire.com/drinks/manhattan-drink-recipe

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Puff Daddy · Subject: Re: Manhattans Thu Feb 05, 2009 9:47 pm

Well I got ahold of some Rittenhouse rye at BevMo, and some Noilly Prat sweet and a bottle of bitters. I discovered that the Woodford is just too good to be mixing, it deserves to be enjoyed neat in a nosing glass and is one of the finest bourbons I've ever tried.

I didn't get the 100 proof Rittenhouse, they were out, so I went with the 80 proof. I'll give this a crack in a nosing glass as well just to get a good grip on it's personality. The Manhattans are tasting 'Right' now, with the rye and the bitters. Fine stuff. I had one served 'Up' earlier but I still prefer mine on the rocks, in a 3/1 ratio rye to vermouth with these two brands. Yum! Cool

_________________
These are horrible times and all sorts of horrible people are prospering, but we must never let this disturb our equanimity or deflect us from our sacred duty to annoy and hinder them at every turn.

Wet Dottle · Subject: Re: Manhattans Thu Feb 05, 2009 10:06 pm

Hah! The memories. My Grandmother used to always have a jar of full Morello cherries, pitted, submerged in a sweet port. I used to sneak to the liquor cabinet and steel a couple once in a while, not too often not to be caught. I had forgotten about that, but I think I'll start my own stash again. They can stay preserved like that for years...

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glpease · Subject: Re: Manhattans Fri Feb 06, 2009 12:27 am

Wet Dottle wrote:

Hah! The memories. My Grandmother used to always have a jar of full Morello cherries, pitted, submerged in a sweet port. ... They can stay preserved like that for years...

Not round here, they can't. I'm figuring they'd be gone in a fortnight, depending on bottle size, of course. Wink

-glp

_________________
Gregory L. Pease
Minister of Silly Walks
G. L. Pease Artisanal Tobaccos
The Briar & Leaf Chronicles
GLPn=Ø

glpease · Subject: Re: Manhattans Fri Feb 06, 2009 12:49 am

Puff Daddy wrote:

Well I got ahold of some Rittenhouse rye at BevMo, and some Noilly Prat sweet and a bottle of bitters. I discovered that the Woodford is just too good to be mixing, it deserves to be enjoyed neat in a nosing glass and is one of the finest bourbons I've ever tried.

It's truly fine stuff. I kept a bottle in a secret place for a while, before my mate found it. "What's this? You sneaking tipples in the middle of the night, or something?"

"Well, um, no. Not exactly. Medicinal purposes, you see. Besides, you bought me this bottle, a lovely gift, I'm sure you recall it, and, um, I don't want guests to drink any of it, you know, accidentally? Such a shame if someone were to put it over ice, or something dreadful like that." The baloney stains were forming under the arms at this point, I'm sure. Bad day not to wear an undershirt.

"Is this glass for medicinal purposes, too? You need a fancy glass for medicine?"

"But, the glass was a gift at the same time the Bourbon was, don't you remember? I'd be just crushed if anything were to happen to it."

Things just weren't going right, by this point. Fact is, she wasn't buying any of it. The Woodford is in the liquor cabinet, now, and my Reidel bourbon glass is safely on the shelf...

Quote:

I didn't get the 100 proof Rittenhouse, they were out, so I went with the 80 proof. I'll give this a crack in a nosing glass as well just to get a good grip on it's personality. The Manhattans are tasting 'Right' now, with the rye and the bitters. Fine stuff. I had one served 'Up' earlier but I still prefer mine on the rocks, in a 3/1 ratio rye to vermouth with these two brands. Yum! Cool

Amazing, innit? The Rye? The other night, a friend poured a High West Distillery Rendezvous Rye. Outstanding stuff. Definitely not Manhattan fixin's.

I still need to pick up a bottle of Punt Y Mes, and explore its use in a Manhattan. It comes from Carpano, though it is supposedly a bit more bitter than the Antico, but not quite Campari.

Speaking of Campari, here's a recipe for my eponymous cocktail, loosely based on the Negroni. Very refreshing, and a wonderful aperitif: (Hey, what good is it being a Dark Lord and all that rubbish, if you can't name a cocktail after yourself, right? This one is actually served in a few respectable restaurants in the area.)

The Gregorio Cocktail

In a shaker with plenty of ice, stir until well chilled:
2oz Campari
2oz Sweet vermouth
1oz Rye
Squeeze of orange

Serve in a cocktail glass with a twist of orange or lemon peel, or in a rocks glass, over ice, with a splash of Pellegrino and an orange garnish.

_________________
Gregory L. Pease
Minister of Silly Walks
G. L. Pease Artisanal Tobaccos
The Briar & Leaf Chronicles
GLPn=Ø

Puff Daddy · Subject: Re: Manhattans Fri Feb 06, 2009 6:28 am

glpease wrote:

...here's a recipe for my eponymous cocktail, loosely based on the Negroni. Very refreshing, and a wonderful aperitif: The Gregorio Cocktail

And we're off again, Phineas bounce

_________________
These are horrible times and all sorts of horrible people are prospering, but we must never let this disturb our equanimity or deflect us from our sacred duty to annoy and hinder them at every turn.

rick · Subject: Re: Manhattans Fri Feb 06, 2009 6:37 am

............................um. What time does BevMo open ??

Shopping list:
Carpano
Campari
Noilly Prat Sweet vermouth
some kind of fancy cherries......

SailorJack · Subject: Manhattans Fri Feb 06, 2009 6:01 pm

Ahh!!! Manhattans , my downfall. Tastes like candy to me and I dispose of them as if they were. They have been my ruination on many an occasion.

I in fact have two bottles of Rittenhouse Rye in the cabinet. Very nice stuff for the money. Makes a nice Manhattan but I really prefer Maker's Mark or WT101.

Dribble a little of the cherry juice in and an extra cherry also please!

The Zin Port sounds like a great idea!!

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rick

went to BevMo for some bitters and brought home:
4 pack of North Coast Old Rasputin Imperial Russian Stout
Noilly Prat Sweet Vermouth
Carpano Punt e Mes sweet Vermouth
Carpano Antica formula 1786 sweet vermouth
Stirrings Blood Orange bitters
Rittenhouse Rye (80 proof)
and a really cool pint glass from Stone Brewery

I got it bad..............and that aint good...