How to make a Manhattan
All cocktails have a place and a time and classics are basically that. I mean they have stood the test of time. It’s so easy to test a good bartender when he can take three ingredients and make that just extremely well balanced and that comes down to the Manhattan. Just really have to hit on the proportions so that’s what we’re going to do here today.
With the Manhattan it’s going to be two dashes of bitters, one and a half ounce of sweet vermouth and three ounces of rye whisky. Sounds little odd I always like to start with the bitters and the drink because I think that as I’m pouring the other ingredients on top of it I’ve automated the bitters like drawn the bitters into the drink.
So now that I’ve got my ingredients in there I’m going to take a mixing spoon and I’m just going to stir and the idea when you work with the larger cubes you do need a little bit of dilution. Every single cocktail should have at least 20% water added to it. So because we’ve cracked its going to melt a little bit faster but we want to make sure not only that’s its cold but that it’s properly diluted.
Next thing I’m going to do is take one of my little cocktail cups and a stick of my favorite cherries which are look sort of cherries which I get from Italy. Everybody is thinking by now that’s not a big glass, it’s a little glass well this is called a dividend. Here you’re still getting a good six ounces of cocktail but I’m only going to pour out half of it because right now you’ve got a nice icy cold glass and then what you want is at your leisure to be able to enjoy the other half of it.
So with this said I’m not going to hand you a shaker you know with the excess in here because by the time you’re ready to get to the left over it’s all water. This way we can keep it nice and chill but it’s going to corrupt so you can enjoy this, your glass is so cold and then you can come back to that and just add as you like and so here you have the classic Manhattan.
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