Pour Yourself A Drink
It was frigid when I stepped outside, but I was feeling mellow, and content. I had left Old Town Social after a few Manhattan’s, the mood still lingering. I was doing good, mid-winter nothing but a rumor.
I had planned to be there for only a short while and needed something to give me a kick, something to stir the consciousness. Beer wouldn’t do it but a Manhattan would — a classic drink that gets the job done. The attractive waitress purred rye or bourbon? Wild Turkey Rye please.
Origins of the Manhattan.
This classic originated from its namesake, Manhattan, during the 1870’s. It carries the legacy as one of the earliest cocktails created, bringing with it a bold flavor heavy on attitude and elegance. Popularized by upper class Manhattanites and celebrities during the 50’s and 60’s, its slipped into the background but shouldn’t be ignored.
There are many methods to make a Manhattan, but the basic, traditional model can never go wrong, the other variations based on personal preference. A Manhattan is a combination of Angostura bitters, Italian vermouth and rye whiskey. Some prefer bourbon, but go with rye (Wild Turkey, Canadian Club, Crown Royal, Old Overholt) as the foundation. Otherwise it’s too sweet, no longer having the combination which contrasts perfectly with each other. The bold rye whiskey is slightly masked by the sweet vermouth, the bitters adding a punch. It’s shaken with ice, poured into a chilled cocktail glass and garnished with a cherry. Some prefer it on the rocks, served in an old fashioned glass.
A recipe to try at home.
- 2 ounces rye whiskey
- 1 ounce Italian sweet vermouth
- 2 dashes Angostura bitters
- glass type: cocktail or old fashioned
We’ll recommend a libation now and then, to help get you through that situation that may require something stronger or bolder than your usual choice of brew.
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