In article <2013080315414836435-xxx@yyyzzz>, gtr > wrote:

> On 2013-08-03 20:00:44 +0000, Michael Press said:
>
> > 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.
>
> It is: Just saying that maraschino can take up a lot more room in your
> glass than one might like.
>
> While on the topic I was making martinis and quazi-martini's for the
> wife adding tiny amounts of luxardo maraschino in one case, and two
> different elderflower liqueurs (including St. Germaine) as well as
> either dry or sweet vermouths (both Dolin). She liked them, but just a
> skosh too much of the magic and she found it too sweet.

Good. I will remember the elderflower. My manhattans are not
too sweet, so I am okay. That Luxardo is indeed powerful stuff;
a little bit straight is enough.

--
Michael Press