I’ve discussed the merits of a well-made Manhattan before. I’ve even gone so far as to claim the definitive recipe for the “perfect” Manhattan. Pride truly goes before a fall. It is with bittersweet emotions that I am forced to concede that my championship Manhattan recipe has been unseated, replaced by one concocted by my son, Matthew.
Matt, having spread the gospel of my Manhattan-shaking prowess provoked the curiosity of his colleagues in the Washington State Attorney General’s office. As one might expect, inquiring legal minds demanded evidence to support my claim, so at the invitation of John Long, a fellow AG who agreed to act as host, I entered the first, perhaps annual, “Manhattan Project.” When the last glass was drained, I fell aside defeated at the hands, irony of ironies, of Matt.
So how did Matt do it? It has to do with cherries and sweet Vermouth. He took the fundamental Manhattan dictum to heart: if you err, err to the sweet. He found truly exceptional tasty sweet Vermouth, Vya, crafted in the Central Valley of California. Not too sweet and very smooth, this vermouth is an aperitif and a couple of glasses of Vya may cause you to set aside the mixing of cocktails altogether. Matt also figured out that the cherry makes a big difference and he dismissed the traditional Maraschino in favor of regular canned cherries marinated overnight in Vya. Matt adds a dash of bitters, too.
Matt’s recipe:
Start with a chilled metal cocktail shaker. Add ½ cup crushed ice.
Pour in 3 ounces of top shelf bourbon (I prefer something smooth like Makers Mark).
Add 1 and 6/10 ounces of sweet vermouth (Vya preferred, Martini and Rossi is a good second).
Splash a dash of cherry juice and a dash of Angostura bitters.
Shake vigorously, until the OUTSIDE of the frosted shaker is really cold.
Pour gently into a chilled glass (add a Vya marinated-cherry to the bottom of the glass before pouring).
Enjoy
Next newsletter I’m ready to take on the challenge of the best cheeseburger again. Recommendations?
Matt, having spread the gospel of my Manhattan-shaking prowess provoked the curiosity of his colleagues in the Washington State Attorney General’s office. As one might expect, inquiring legal minds demanded evidence to support my claim, so at the invitation of John Long, a fellow AG who agreed to act as host, I entered the first, perhaps annual, “Manhattan Project.” When the last glass was drained, I fell aside defeated at the hands, irony of ironies, of Matt.
So how did Matt do it? It has to do with cherries and sweet Vermouth. He took the fundamental Manhattan dictum to heart: if you err, err to the sweet. He found truly exceptional tasty sweet Vermouth, Vya, crafted in the Central Valley of California. Not too sweet and very smooth, this vermouth is an aperitif and a couple of glasses of Vya may cause you to set aside the mixing of cocktails altogether. Matt also figured out that the cherry makes a big difference and he dismissed the traditional Maraschino in favor of regular canned cherries marinated overnight in Vya. Matt adds a dash of bitters, too.
Matt’s recipe:
Start with a chilled metal cocktail shaker. Add ½ cup crushed ice.
Pour in 3 ounces of top shelf bourbon (I prefer something smooth like Makers Mark).
Add 1 and 6/10 ounces of sweet vermouth (Vya preferred, Martini and Rossi is a good second).
Splash a dash of cherry juice and a dash of Angostura bitters.
Shake vigorously, until the OUTSIDE of the frosted shaker is really cold.
Pour gently into a chilled glass (add a Vya marinated-cherry to the bottom of the glass before pouring).
Enjoy
Next newsletter I’m ready to take on the challenge of the best cheeseburger again. Recommendations?
6/10 of an ounce? Whoa. I'm guessing that this only works for the first one or two and after that, all measurements become arbitrary?
ReplyDeleteNice job, Matt!
Here is an unusual twist to a Manhattan:
ReplyDeletePrepare a Manhattan according to your personal preferences or Matt's recipe, and add 5 drops of Pernod Absinthe. Adjust the number of drops to your personal taste, and remember, it is just an additional flavoring that make this Manhattan non-traditional.
Try adding 5 drops of Pernod Absinthe to your favorite manhattan recipe for a very different experience.
ReplyDeleteHey! What is all this mamby-pamby stuff! Absinthe?! Vya?! What have we got here, a bunch of effete snobs? Man, the only thing ya gotta add is more booze!!
ReplyDeleteCarl