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The Kitchen & The Speakeasy
Manhattans
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<blockquote data-quote="ftrplt" data-source="post: 43277" data-attributes="member: 32"><p>I'm not a bourbon "person" per se; however my friends say I make a mean Manhattan. Recipe is 4-to-5 parts bourbon (either Rebel Yell, WT, WT 101, for example), 2 parts sweet vermouth, dash cherry liquer or marachino cherry juice, dash of bitters, stir and strain. As I'm a Scotch man, I do enjoy a Rob Roy every now and then; substituting Scotch (Grants usually, a sweet single malt occasionally) in place of the bourbon. For a change of pace, I mix a Robert Burns....2 oz. Scotch, 3/4 oz. sweet vermouth, 1/4 oz. Drambuie, dash of marachino cherry juice (optional), dash bitters, stir and strain. Benedictine may be substituted for Drambuie. Makes a good evening drink. FTRPLT</p></blockquote><p></p>
[QUOTE="ftrplt, post: 43277, member: 32"] I'm not a bourbon "person" per se; however my friends say I make a mean Manhattan. Recipe is 4-to-5 parts bourbon (either Rebel Yell, WT, WT 101, for example), 2 parts sweet vermouth, dash cherry liquer or marachino cherry juice, dash of bitters, stir and strain. As I'm a Scotch man, I do enjoy a Rob Roy every now and then; substituting Scotch (Grants usually, a sweet single malt occasionally) in place of the bourbon. For a change of pace, I mix a Robert Burns....2 oz. Scotch, 3/4 oz. sweet vermouth, 1/4 oz. Drambuie, dash of marachino cherry juice (optional), dash bitters, stir and strain. Benedictine may be substituted for Drambuie. Makes a good evening drink. FTRPLT [/QUOTE]
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