Have you been tired of red strawberry drinks, frozen daiquiris and spring inspired concoctions? If yes, then the Manhattan Cocktail is what you should be looking for.
In David Wondrich’s book “Imbibe” we read that: “…the author of the anonymous 1898 “Cocktails: How to Make Them” nailed it when he wrote that: “The addition of Vermouth was the first move toward the blending of cocktails”.
One of these cocktails where vermouth plays a leading part, is the Manhattan Cocktail which became very famous in New York’s “Manhattan Club”. Exactly as happens with the Sazerac cocktail, Manhattan is one of those old school drinks, where bitters are an essential prerequisite. This beatiful vermouth cocktail attains a full, rich body with a fine texture and medium complexity. Despite the fact that whiskey is the predominant flavor, bitters work amazingly well with the fortified wine. Here is how we made our Manhattan Cocktail :
- 60 ml Maker’s Mark bourbon whiskey
- 30 ml Mancino Rosso vermouth
- two dashes angostura bitters
- 1/4 teaspoon Maraschino liquer
Add all ingredients in an ice filled mixing glass. Stir well for almost half a minute. Strain into a chilled cocktail glass. Garnish with an amaretto soaked cherry. Some patrons prefer their manhattans garnished with a lemon twist, which is a really nice alternative, indeed.