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Discussion in 'Bad Dog Cafe' started by drf64, Jan 7, 2020.
Clearly, you've been drinking the wrong tequila.
Is it OK to play a Fender while drinking a Gibson?
My Manhattan must have rye -- bourbon is too smooth and sweet for this cocktail. Here's my go to recipe:
2 parts Rye (Rittenhouse Bottled in Bond or Whistlepig Straight Rye)
1 part Dolin Vermouth (Vermouth de Chambery Rouge if you must know the full fancypants french name)
2-3 dashes Agnostura bitters + 1-2 dash Regan's orange
pour into mixing glass with ice and stir, strain into chilled cocktail glass. Serve with 1-2 Luxardo Maraschino cherries on a cocktail spear.
So simple, so good.
That's possible, but I'll never know for sure. I haven't tasted it since I left Texas in 1992.
Mine is brimming with little buildings, cars, roads, people...
No, that's the "TDPRI". Old men sitting around nursing grudges whilst sipping this.
A little too medicinal. Any bourbon is fun, of course, but of the top shelf brands, the one I like a lot is Bulleit.
How about we just toss it back and jump up and down?
This thread makes me homesick for Louisville. I’m a bourbon guy. The most popular distilled spirit here is tequila.
I could go for an old fashioned made by a skilled barkeep right about now. I’d settle for a Manhattan.
Best one I ever tasted was actually at a bar in Manhattan. Whistle Pig Rye, dash of bitters and Sweet Vermouth. Man.
This is correct. Okay, here is the way to look at making a great manhattan. @edhead has the basic ratio, but there are two areas to customize, so:
2 shots of whiskey - Canadian Rye for a very soft smooth manhatten or a Jim Beam level bourbon for a more robust manhatten (note: wasting good sipping whiskey like Maker's Mark is highly frowned upon)
1 shot of red vermouth
2 squirts of bitters
1 tablespoon of red maraschino cherry juice - adjust for desired sweetness a little less or a little more
Stir with two ice cubes.
Multiply everything equally for larger batches.
You're welcome and goodnight.
I see that living off the grid has afforded you opportunity to hone your skills!
I’ve never had one.
I could say that about 95% of mixed drinks.
Guess I’ll try one Friday at my gig.
It’s somewhat ironic that the only time I ever drink hard liqour is at work.
I ain’t much of a drinker.
Definitely bitters, and definitely 2 Luxardo cherries!
I usually just use whatever I have on hand--right now, that's Redemption Rye.
I'm probably not sophisticated enough to know the difference, but the folks that work at a fine whisky bar here ("Cork And Cask") say to avoid Martini & Rossi. They gave me a couple other vermouth names, but I can't recall.
I too prefer an Old Fashioned, and also like that one big ice cube. However, where I must differ.... Cherry OPTIONAL?? Noooo! And don't give me no glow in the dark neon bright red grocery store cherry. Can ONLY be a Luxardo--preferably two!
I usually just make an old fashioned instead.
I will watch this thread with interest, I've discovered an intriguing gap in my ongoing education ...
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This is SO much more interesting than the usual:
" Pickup upgrade for my MIM Strat"
( not really, just nice to have a subject change, diversion)
I'm learning important stuff here!
Wish I drank more to appreciate the recipes!
( kidding, just fine with my occasional vodka drinks, just enjoying the thread)
I tend to change whiskey based on what i have on hand. Lately has been Gooderham & Worts 4-grain Canadian, Sweet Vermouth, luxardo cherry.
Have changed it up in the past substituting madeira for vermouth.
For a sweeter drink I have muddled the luxardo cherry in the vermouth before adding the whiskey.
There's also a bar nearby that made a drink with amaretto instead of vermouth that was essentially a Manhattan recipe.
I agree with those saying bourbon is too sweet/smooth. I like something with at least some rye in it.