Manhattan Cocktail (Dry)
1/4 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica)
1/2 Rye or Canadian Club Whisky. (1 1/2 oz Sazerac Straight Rye Whiskey)
(dash angostura bitters)
Stir well and strain into cocktail glass.
I saved the Sazerac Rye for last, as it is one of my favorite Manhattan Whiskies.
Oddly, I didn’t care for it. The drier blend of vermouths really accented the musty character of the whiskey.
When examining various Manhattan recipes, the instructions from this Manhattan recipe from the Mud Puddle Books reprint of the 1900 edition of Harry Johnson’s Bartender’s Manual stuck out:
(Use a large bar glass.)
Fill the glass up with ice;
1 or 2 dashes of gum syrup, very carefully;
1 or 2 dashes of bitters (orange bitters);
1 dash of curacao or absinthe, if required;
1/2 wine-glass of whiskey;
1/2 wine-glass of vermouth;
Stir up well; strain into a fancy cocktail glass; squeeze a piece of lemon peel on top, and serve; leave it for the customer to decide, whether to use absinthe or not. This drink is very popular at the present day. It is the bartender’s duty to ask the customer, whether he desires his drink dry or sweet.
I just love how nearly every ingredient is optional. The final instruction, “It is the bartender’s duty to ask the customer, whether he desires his drink dry or sweet,” remains good advice to this day.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.