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The Kitchen & The Speakeasy
Made in Manhattan?
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<blockquote data-quote="Tim_Haggerty" data-source="post: 216935" data-attributes="member: 1190"><p>The Manhattan is a fine thing, and my preferred cocktail as well, excepting the dog days of summer when I switch to Gin (Tanqueray) and Tonics.</p><p></p><p>But you are particularly right in emphasizing that the cocktail be stirred and not shaken: I have almost physically restrained a bartender on occasion when he put the ingredients in a shaker rather than the glass; the charm of the drink comes from the different ingredients combining incompletely. A homogeneous shaken Manhattan has the charm of cranberry juice.</p><p></p><p>A rye or Canadian Manhattan is a nice alternative to Bourbon once in a while; a Rob Roy -- where Scotch replaces the Bourbon -- is a waste of good whisky. If I'm matching tobacco to a drink -- in other words, I'm in one of the last bastions of civilization and i can smoke contentedly -- I like a VaPer these days or a good cigar.</p></blockquote><p></p>
[QUOTE="Tim_Haggerty, post: 216935, member: 1190"] The Manhattan is a fine thing, and my preferred cocktail as well, excepting the dog days of summer when I switch to Gin (Tanqueray) and Tonics. But you are particularly right in emphasizing that the cocktail be stirred and not shaken: I have almost physically restrained a bartender on occasion when he put the ingredients in a shaker rather than the glass; the charm of the drink comes from the different ingredients combining incompletely. A homogeneous shaken Manhattan has the charm of cranberry juice. A rye or Canadian Manhattan is a nice alternative to Bourbon once in a while; a Rob Roy -- where Scotch replaces the Bourbon -- is a waste of good whisky. If I'm matching tobacco to a drink -- in other words, I'm in one of the last bastions of civilization and i can smoke contentedly -- I like a VaPer these days or a good cigar. [/QUOTE]
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Made in Manhattan?
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