August 23, 2009

I'd mentioned this one before, but now there's a photo!

A few weeks back, I gave you all my recipe for what I consider to be the perfect Manhattan, a drink that I've termed the "Golden Manhattan" to distinguish it from the "Perfect Manhattan" (equal measures of whiskey, sweet vermouth and dry vermouth). I've named it that as it reflects the golden ratio, at least in one small step. I make it as follows:
Golden Manhattan

3 parts whiskey (rye or bourbon)
1 part dry vermouth
1/2 part sweet vermouth
2 dashes bitters

stir all with ice, strain into a chilled cocktail glass with a maraschino cherry in the bottom.
I call it "Golden" in light of the ratio used: a+b:a::a:b, that is, 2 parts whiskey to 1 part vermouth, and 2 parts dry vermouth to 1 part sweet. I like my Manhattans a bit on the drier side, and up until two days ago, I used a dash of Angostura and a dash of orange bitters. Now, however, since I got my Bittermens, I've been putting in two dashes of the Xocolatl Mole, as the cocoa and spice notes really add a nice warmth and depth to the drink. If you have them on hand, I can't sing their praises highly enough, and they're not even paying me. But if you don't have the Bittermens on hand, a dash each of Angostura and orange more than do the job. This is really my go-to drink, if I can't figure out what I feel like having. It's incredibly satisfying and nuanced. I highly recommend you sit down for a quiet evening and figure out how you like your's a fantastic drink.

Golden Manhattan


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