It must be clear by now that my favourite drink is the Manhattan. Unlike a Martini, I have never been served a bad Manhattan – dull, perhaps, or not cold enough, but never bad.
A Manhattan is basically a whisky Martini: the basic combination for the cocktail is a spirit, flavoured with a vermouth in a 2:1 ratio & then added some zip by the dashes of bitters. If that combination works for gin & whisky, then it must work for other spirits? And of course, it does.
Here in no order of preference, is a list of the cocktails that have used the same ingredient selection, except for the base spirit:
Palmetto – aged rum, vermouth & bitters (also called a ‘Cuban Manhattan’).
Harvard – cognac, Italian vermouth, Angosturas bitters
Chancellor – blended scotch, port, dry vermouth, bitters.
El Chanceler – blended scotch, or a ‘mild’ single malt, madeira, dry vermouth, bitters*
Affinity – blended scotch, sweet & dry vermouths, dashes of bitters
Rob Roy – Scotch whisky, vermouth & bitters.
Fourth regiment – whisky & vermouth in a 1:1 ratio, then dashes of three bitters: celery, orange & Peychaud’s.
Tijuana Manhattan – tequila, vermouth & bitters.
Perfect cocktail – gin, sweet & dry vermouths, bitters
Presidente – white rum, sweet & dry vermouths, dashes of grenadine
* My own recipe: a portuguese version of the Chancellor, using Madeira.
2 thoughts on “The Manhattan variations”