MANHATTAN COCKTAIL. (No. 2.)
1 Dash Angostura Bitters.
2/3 Canadian Club Whisky. (1 1/2 oz Pikesville Rye Whiskey. Sorry Canadians.)
1/3 Ballor Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
Shake (I stirred) well, strain into cocktail glass, with cherry. (Uh, oops. And damn I have some really good cherries!).
(Named after the island on which New York City Stands.)
Anyway, this, to me, is pretty much the quintessential Manhattan.
2/3 Rye Whiskey, 1/3 Italian Vermouth, with a dash of bitters. If I had to pick one cocktail that I was gonna be stuck with for the rest of my life, this would be it.
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.
Yup. This is the one.
[...] describes, the one in general circulation these days, is based on the Savoy Cocktail Book’s Manhattan Cocktail (No. 2).* Modern mixology makes it a blend of two to four parts whiskey, one part vermouth, and a healthy [...]
Yep, I’d have to agree, that if I was stuck with one cocktail, this would be it for me as well. What Italian Vermouth do you use?
Doh. I can read. I have not yet tried Carpano Antica Vermouth.