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.

--
Michael Press

If you like a Manhattan, you might also like a Sazerac, one of my
favorite cocktails.

http://www.gumbopages.com/food/beverages/sazerac.html

--
Julian Vrieslander

On 2013-08-03, Michael Press > wrote:


> 1 sweet vermouth (Dolin)

> In addition some chemistry puts a lush coconut-like taste at the


It might be the Dolin Sweet Vermouth. That's a very unusual French
Vermouth. I've not tasted the sweet, but their dry can't be far from
condensed angels breath. So unique, yet so bizarre. I almost bought
my 2nd bottle, yesterday, it's such a fragrant and appealing scent,
but backed off, cuz I still am not sure what to do with it. Totally
useless for martinis. 8|

nb

On 2013-08-03, Julian Vrieslander > wrote:
>
> If you like a Manhattan, you might also like a Sazerac, one of my
> favorite cocktails.
>
> http://www.gumbopages.com/food/beverages/sazerac.html

Great story, but I can't imagine liking the cocktail.

I've never had a sazarac, but merely the recipe makes me wanna gag
from all that sweet. Even Peychaud's Bitters --I usta have a bottle
and always wondered what it was used for-- is weird, being pinkish and
quite sweet for a bitter. Perhaps if I drank one on a hot steamy
Nawlins night with King Oliver's Call of the Freaks scratching out its
spooky refrain on a crank-up gramaphone in the background. That I
could at least imagine.

nb

In article >,
notbob > wrote:

> On 2013-08-03, Julian Vrieslander > wrote:
> >
> > If you like a Manhattan, you might also like a Sazerac, one of my
> > favorite cocktails.
> >
> > http://www.gumbopages.com/food/beverages/sazerac.html
>
> Great story, but I can't imagine liking the cocktail.
>
> I've never had a sazarac, but merely the recipe makes me wanna gag
> from all that sweet. Even Peychaud's Bitters --I usta have a bottle
> and always wondered what it was used for-- is weird, being pinkish and
> quite sweet for a bitter.

Maybe you are more sensitive to sugar than I am. To me, this drink does
not taste overly sweet. It's quite complex, with a lot of aromatics.
As for the bitters, you only use a few drops. If the flavor of the
bitters is standing out, there's too much in there.

FYI, when I make a Sazerac, I use Old Overholt rye and Pacifique
absinthe (which is made in Woodinville, WA, just a few miles from my
home), Peychaud's and Angostura. I've introduced this cocktail to
several people who really liked it.

But, obviously, everyone has their own taste preferences. There are
other sugary cocktails that I can't stand.

--
Julian Vrieslander

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.

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.

In article >,
notbob > wrote:

> On 2013-08-03, Michael Press > wrote:
>
>
> > 1 sweet vermouth (Dolin)
>
> > In addition some chemistry puts a lush coconut-like taste at the
>
>
> It might be the Dolin Sweet Vermouth. That's a very unusual French
> Vermouth. I've not tasted the sweet, but their dry can't be far from
> condensed angels breath. So unique, yet so bizarre. I almost bought
> my 2nd bottle, yesterday, it's such a fragrant and appealing scent,
> but backed off, cuz I still am not sure what to do with it. Totally
> useless for martinis. 8|

To the contrary. It makes a superb martini.

--
Michael Press

In article >,
Dave Smith > wrote:

> 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.

Well drink. Raise your sights.

--
Michael Press

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

On 03/08/2013 4:00 PM, Michael Press wrote:
..
>>
>> 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.
>


Agnostura bitters has a plastic top with a hole. Tip it and give it
a... dash. It is just a couple drops.

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.

On 2013-08-03 20:00:25 +0000, Michael Press said:

> In article >,
> notbob > wrote:
>
>> On 2013-08-03, Michael Press > wrote:
>>
>>
>>> 1 sweet vermouth (Dolin)
>>
>>> In addition some chemistry puts a lush coconut-like taste at the
>>
>>
>> It might be the Dolin Sweet Vermouth. That's a very unusual French
>> Vermouth. I've not tasted the sweet, but their dry can't be far from
>> condensed angels breath. So unique, yet so bizarre. I almost bought
>> my 2nd bottle, yesterday, it's such a fragrant and appealing scent,
>> but backed off, cuz I still am not sure what to do with it. Totally
>> useless for martinis. 8|
>
> To the contrary. It makes a superb martini.

Agreed!

On 2013-08-03, Michael Press > wrote:

> To the contrary. It makes a superb martini.

To each his own. I drink M&R on the rocks in Summer time. Martini
perfection:

3 prt Boodles Gin
1 prt M&R dry Vermouth
Santa Barbara pimento martini olive
.....shaken, not stirred.

I don't do hard liquor, these days. Right now, a glass of Black Opal
cab, a shockingly good cabernet for the price ($9), from down under.
Them Aussies are kickin' our grape growin' arse!

nb

In article >,
Julian Vrieslander > wrote:

> If you like a Manhattan, you might also like a Sazerac, one of my
> favorite cocktails.
>
> http://www.gumbopages.com/food/beverages/sazerac.html

I make and enjoy them, but omit the simple syrup.

--
Michael Press

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

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.

Tracy

On 2013-08-05, Tracy > wrote:

> ....if you can find it.

Evidently, at one time, rye usta be a lot more popular. No more. I
can find none locally, except cheapo Jim Beam, which I wouldn't drink
at gunpoint. Wild Turkey makes a rye (grn label), but I've yet to
find a bottle, hereabouts.

One of my fave scenes in the Bogart/Bacall classic, The Big Sleep, is
when Bogey ducks into the book store across the street from the book
store he's casing during a rainstorm and encounters an absolutely
stunning young Dorothy Malone and tells her, "You know it just happens
I got a bottle of pretty good rye in my pocket. I'd a lot rather get
wet in here." There's a line one is not likely to hear at the local
rave.

nb

In article >,
notbob > wrote:

> On 2013-08-05, Tracy > wrote:
>
> > ....if you can find it.
>
> Evidently, at one time, rye usta be a lot more popular. No more. I
> can find none locally, except cheapo Jim Beam, which I wouldn't drink
> at gunpoint. Wild Turkey makes a rye (grn label), but I've yet to
> find a bottle, hereabouts.
>
> One of my fave scenes in the Bogart/Bacall classic, The Big Sleep, is
> when Bogey ducks into the book store across the street from the book
> store he's casing during a rainstorm and encounters an absolutely
> stunning young Dorothy Malone and tells her, "You know it just happens
> I got a bottle of pretty good rye in my pocket. I'd a lot rather get
> wet in here."

Then she puts the "Closed" sign on the door.

> There's a line one is not likely to hear at the local
> rave.

--
Michael Press

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.

--
Michael Press

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?

Bob

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.

"zxcvbob" > wrote in message
...
> ...............
> 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.
>
All of the stores in Central Florida have 81 Proof, I don't see
any 101 Rye. Wonder what happened to them?

pavane

"pavane" > wrote in message
...
>
>
> "zxcvbob" > wrote in message
> ...
>> ...............
>> 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.
>>
> All of the stores in Central Florida have 81 Proof, I don't see
> any 101 Rye. Wonder what happened to them?

I sense impending doom. The Wild Turkey website no longer
lists the 101, only the 86 in Wild Turkey Rye and 90 proof
in the Russell's Reserve Rye.

pavane

On Mon, 5 Aug 2013 15:30:11 -0400, "pavane" > wrote:

>
>
>"pavane" > wrote in message
...
>>
>>
>> "zxcvbob" > wrote in message
>> ...
>>> ...............
>>> 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.
>>>
>> All of the stores in Central Florida have 81 Proof, I don't see
>> any 101 Rye. Wonder what happened to them?
>
>I sense impending doom. The Wild Turkey website no longer
>lists the 101, only the 86 in Wild Turkey Rye and 90 proof
>in the Russell's Reserve Rye.

I've mixed great Manhattans using Rock & Rye or 100 proof
Southern Comfort.
http://www.whistlepigwhiskey.com/?ao_confirm

Brooklyn1 wrote:
> 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.


I use really cheap Canadian stuff for Whiskey Sours and for shots.
Rotgut Canadian is a lot smoother than rotgut American and just as
cheap, and the Canadian has a little rye in it which I think is a bonus.

Wild Turkey is for sipping -- I have tried more expensive whiskey, but
still like WT the best.

I don't think I've ever had a Manhattan.

Bob

On 2013-08-05, zxcvbob > wrote:

> cheap, and the Canadian has a little rye in it which I think is a bonus.

I've always heard CAN blends are like old rye and I like a good CAN
blended.

> Wild Turkey is for sipping -- I have tried more expensive whiskey, but
> still like WT the best.

Ditto, but hadda knock off hard liquor. Haven't touched it in over a
yr. Can't risk that stuff while caring for Mom. Perhaps after I get
her in a home, I can indulge again. Or not.

> I don't think I've ever had a Manhattan.

Different. My experience is, good, but gag-a-maggot sweet. I don't
like juleps for the same reason.

nb

In article >,
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?

Yes. However blended Canadian whisky has a large fraction of
distilled spirits that is not distilled from a rye mash.

--
Michael Press

In article >,
Brooklyn1 > wrote:

> On Mon, 5 Aug 2013 15:30:11 -0400, "pavane" > wrote:
>
> >
> >
> >"pavane" > wrote in message
> ...
> >>
> >>
> >> "zxcvbob" > wrote in message
> >> ...
> >>> ...............
> >>> 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.
> >>>
> >> All of the stores in Central Florida have 81 Proof, I don't see
> >> any 101 Rye. Wonder what happened to them?
> >
> >I sense impending doom. The Wild Turkey website no longer
> >lists the 101, only the 86 in Wild Turkey Rye and 90 proof
> >in the Russell's Reserve Rye.
>
> I've mixed great Manhattans using Rock & Rye or 100 proof
> Southern Comfort.
> http://www.whistlepigwhiskey.com/?ao_confirm

Do names mean anything? I do not call those manhattans.

--
Michael Press

On 2013-08-04 06:03:56 +0000, Michael Press said:

>>> 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.

The first time I had elderflower (and it was St. Germain) was at Tom
Colicchio's Craft Bar in NYC around the corner from Craft. It was just
a martini with maybe splash of elderflower. I'm sure they called it
something cute.

I was surprised by how much personality it brought without killing the
gin and vermouth.

On 2013-08-05 17:48:28 +0000, zxcvbob said:

> 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?

Doesn't sound right to me. But I'm sure it would be fine once you've
drunk down a little ways.

On 2013-08-06 00:08:33 +0000, Michael Press said:

>> I've mixed great Manhattans using Rock & Rye or 100 proof
>> Southern Comfort.
>> http://www.whistlepigwhiskey.com/?ao_confirm
>
> Do names mean anything? I do not call those manhattans.

Reminds me of the Bob and Ray pizza: Instead of pizza dough you use
white bread, instead of tomato sauce you use peanut butter and instead
of cheese you use jelly. "It's really good that way," says Bob.

On 8/5/13 9:59 PM, gtr wrote:
> On 2013-08-05 17:48:28 +0000, zxcvbob said:
>

>>
>>
>> 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?
>
> Doesn't sound right to me. But I'm sure it would be fine once you've
> drunk down a little ways.
>
Making a cocktail with store-bought liquor is like bringing home fast
food, adding condiments, and bragging about your recipe.

I've been cooking my own since 4th grade. If you just need enough for a
few cocktails, a pressure cooker works great.

gtr wrote:
>
> Reminds me of the Bob and Ray pizza: Instead of pizza dough you use
> white bread, instead of tomato sauce you use peanut butter and instead
> of cheese you use jelly. "It's really good that way," says Bob.

Just to let you know...I really love that one. I've saved it to tell
friends someday. haha

G.