On Mon, 05 Aug 2013 12:48:28 -0500, zxcvbob >
wrote:

>Michael Press wrote:
>> In article >, Tracy > wrote:
>>
>>> On 8/3/2013 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.
>>>>
>>> I like Rittenhouse Rye 100 Proof for Manhattans. It's very reasonably
>>> priced - $25 for 750ml, if you can find it. I tend to keep Old Overholt
>>> in the house.
>>
>> I have not seen Rittenhouse on a shelf. I like Old Overholt.
>> Bulleit puts "95% rye mash" on their label and I go with that.
>> It's also $25, though lower in alcohol.
>
>My favorite spirit is Wild Turkey 101 Rye. I have about half a bottle
>of it; I have not seen any in the stores in about a year. Wish I had
>stocked-up.
>
>Doesn't blended Canadian whisky work OK in a Manhattan?

Blended rye is what every bartender has used to mix Manhattans for as
long as I'm old... typically Seagrams Seven Crown... it's a *mixed*
drink, with all those ingredients plus the cherry using top shelf
would be a waste and pure pinheadedness.