My all-time favourite drink is a Manhattan, and I’ve never made myself one shamefully. After coming back from the UK with a bottle of real Kentucky bourbon courtesy of my brother-in-law (thanks Phil and Becca!) I decided the time was right.
Now I know Manhattans are normally made with rye rather than bourbon, but I’m working with what I’ve got. So now’s the time to maybe look at a traditional Manhattan recipe, such as this one.
- 2 ounces rye whiskey
- 1 ounce sweet vermouth
- 2 dashes of Angostura bitters
- 1 maraschino cherry, for garnish
So vermouth I have. No problems there. Only dry though as that’s how I like my martinis, so not sweet vermouth as I’m meant to have. Ok, two of the main ingredients I’ve kind of but not really got, let’s go to the next two: angostura bitters and maraschino cherries. I’m going to cut to the chase here and say that I didn’t get these right either. Time wasn’t on my side and my local shop just wasn’t cutting it, so I managed some sort of German version of both.
Did I make a Manhattan? Kind of but actually not really. I did make some sort of drinkable alcoholic beverage that resembles a Manhattan. It’s the closest I’ve got yet.