In article <2013080309312378009-xxx@yyyzzz>, gtr > wrote:

> On 2013-08-03 04:40:39 +0000, Michael Press said:
>
> > 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.
>
> I like a manhattan, but 2 dahes of maraschino sounds too loud to me.
> Every recipe I've tried that uses this magical liqueur works better if
> I knock down the amount by 50%. Or more.

Hard to say what a dash is. I slowly tip the bottle
and dribble a bit into it.

--
Michael Press