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The Manhattan Cocktail: Part 1

As I’m a cocktail geek and a nerd at heart, I thought it was time that I start taking this cocktail thing more scientifically. That is, my drinks should be built in a repeatable fashion and people should be able to replicate my observations. And so, tonight I unveil part 1 of my first foray into cocktail research. I intend to experiment with rye whiskey and what better place to start than one of the classics - Manhattan. 

Introduction

The Manhattan, one of the classics, supposedly invented in the late 1800s. Most attribute the cocktail to the Manhattan Club in New York City in the early 1870s. These days, the Manhattan is made with any sort of whiskey, vermouth (dry, sweet or both), bitters, and garnished with a Maraschino cherry. In some truly disreputable establishments, the Manhattan includes a splash of sticky sweet maraschino cherry juice. A proper Manhattan is a pre-dinner drink, as muscular drink you have because it feels good, sharpens your palate, and livens conversation. With that, I submit the dry Manhattan, a classic three-ingredient cocktail easy enough to whip together, but requiring just the right amount of care and attention to balance. If there’s one thing you take away from this post, your Manhattan should be built on rye whiskey. Bourbon is delicious, scotches have cache, but this cocktail won’t balance without the assertiveness of rye. 

Equipment (or ingredients)

• A mixing glass
• 5 or 6 medium ice cubes
• 100-proof Rittenhouse Rye
• Martini and Rossi Extra Dry Vermouth
• Angostura Bitters
• Large lemon zest
• Rocks glass

Methodology

1. Fill mixing glass with 5 to 6 medium ice cubes
2. Add 2 oz. rye whiskey
3. Stir 20 times clockwise
4. Add 1 oz. dry vermouth
5. Stir 10 times clockwise
6. Pour into rocks glass
7. Two dashes angostura bitters
8. Squeeze zest over liquid and rub edge of glass before dropping zest in for ganish

Observations (or Tasting Notes)

• Rittenhouse rye is almost sweet on the nose. It’s a bit hotter than a bourbon, but still has the undertone of vanilla and maybe even corn? On the palate I get a lot of spice and malt character and a char. Over ice, the flavors mellow and something almost smoky and hot takes over. It’s a whiskey that (in my opinion) needs to be tamed, and a great carte blanche for a Manhattan. 
• After 20 stirs, the whiskey was a bit more diluted and reasonably chilled, still hot but base notes were apparent. 
• Martini and Rossi Extra Dry Vermouth tastes of raisins and olives. A weird mix that I would describe as almost unctuous. I can’t say I love vermouth straight, and can understand skepticism with regards to vermouth as an ingredient. The mouthfeel is light and thin.
• Dry vermouth added to the rye and stirred an additional 10 times adds surprising body to the drink. The woodsy rye evolves from the front to the back of your palate into the tell tale characteristics of the vermouth. The contrast actually works beautifully. 
• I know that usually you would strain a Manhattan into a martini glass, but I don’t have a martini glass and I feel like the cocktail is still a bit hot for my liking. 
• Lemon zest perfectly cuts through the nose, giving you a bright beginning to what is otherwise a deep, spirit-forward cocktail.
• Two dashes of angostura was not really discernible from a flavor perspective, but provided support to the nose
• Waiting about a minute for additional dilution really brought the drink together for me. Some may like their cocktails a bit stronger, but I think if I were to strain this cocktail, I’d give it about 10 or 20 more stirs to promote dilution

Results

The Dry Manhattan is so much more than the sum of its parts. Simple and with few ingredients, it’s a great first cocktail to cut your teeth on and really explore how various spirits can support each other, provide balance, and create a complex drinking experience. I think my desire for additional dilution may also be rectified with a bit more sweetness in the drink. I’m not an old man quite yet and still enjoy a little more drinkability in my cocktails as opposed to a the bracing character of the Dry Manhattan. 

Anyone else enjoy a Manhattan from time to time? What are your impressions? 

Sriracha Spray Bottle

thesrirachacookbook:

This… Changes… EVERYTHING!!

Thanks to rooster sauce fanatic Eric Wentz for bringing this to my attention on The Sriracha Cookbook Facebook page, and kudos to Reddit user aoisenshi for posting the sprayracha idea with the simple caption: “Can’t believe this works.” (So cool that he’s got a copy of The Sriracha Cookbook chillin’ in the background, too!)

Sriracha spray bottle…brilliant! Can’t wait to try it!

“Them sheeps is funny lookin… Homie wearin’ a snuggie full time.”