On 03/08/2013 12:40 AM, Michael Press wrote:
> Manhattan cocktail
>
> Rye whisky was the distilled spirit in our family and among our
> acquaintance when I grew up. It was a rough and ready crowd so
> manhattan cocktails were not part or the milieu. I never thought
> to have one because it seemed neither fish nor fowl; the
> astringent rye whisky and the sweet vermouth could not work
> together. Finally I decided to do one using the Savoy Cocktail Book.
>
> 2 rye whisky (Bullet 95% rye mash)
> 1 sweet vermouth (Dolin)
> 2 dash maraschino liqueur (Luxardo)
> 2 dash Angostura bitters
>
> And then a miracle occurred. The rye still asserts its identity.
> In addition some chemistry puts a lush coconut-like taste at the
> back of the mouth, particularly on the soft palate. Those bottles
> are not going to languish on the shelf. This is now a go to libation.
>


Schenley's Rye
Martini & Rossi Vermouth
Agnostura bitters
A maraschino cherry
and for perfection.... a twist of lemon.