Jack Daniels Black Label, Italian Sweet Vermouth, no sugar, dash of bitters, place in shaker with ice. Shake vigorously, strain / pour into a glass with 2 cherries with stems.
Mother started the pitcher of Manhattans when she heard Daddy’s car pull in....recipe #1 but with an added splash of the maraschino cherry juice-a little crystal dish of peanuts, Montavani on the HiFi and a fresh dash of lipstick on her face. Every single week night. For over 25 years. Just in case that sounds too sexist, she loved her life as a homemaker and my parents had an enviable marriage. (She even ACTUALLY wore pearls while vacuuming like June Cleaver. ) I, on the other hand, married a drummer. lol 💕😉 XOjennyinseattle Love this channel so much!!
I drank a Manhattan for the first time last week and loved it, but thought, "man this would be great with a splash of marschino cherry juice. I'm considering this the validation I needed to try it haha
I couldn't put my finger on this for ages....but is it just me or does anyone else feel like they're watching a Canadian version of Tim Robbins teaching us how to prepare food and drink? Anyway, looking forward to more in this mini-series.
Try and get the real Luxardo cherries glen, those red little balls of corn syrup and food dye are a disgrace to the real thing. I throw some tobacco bitters into my manhattan as well. cheers
Glen, if you can get it, try making some classic Luxardo Maraschino drinks: The Aviation and the Hemingway Daiquiri being the most notable. Those are awesome.
With Scotch as the base, it is traditionally called a Rob Roy. One of my favorite cocktails. But I've stopped ordering it in restaurants because too many times I've been served a Roy Roger (cola and grenadine). :-(
“Perfect” refers to the equal parts sweet and dry vermouth and applies to any cocktail using both. It’s like ordering a cocktail “on the rocks” or “up” just a shorthand for how the drink will be made
I agree with some other people here! Get your hands on “Luxardo” cherries! They are the best cherries in the world. Having said that, you gotta work with what you got, unfortunately I can only get “Martini” vermouth in my part of Canada :(
I've never had a Manhattan last long enough in a glass for the ice to melt enough to dilute the drink. I have had them both with and without ice and in all types of glasses. In the end, it is the flavour that counts.
1 part bourbon, 1 scant part sweet vermouth, 2 or 3 shakes bitters, and sometimes less vermouth and a few drops of the cherry juice from the jar. Sometimes I'll shake them too to get some crema. It's my favorite liquor drink by far. If I want dry, I'll do a Gin and Tonic or even a Tom Collins.
Drinking in the back shed without the Misses (wife, Aussie slang) great video Glen, I learn crap loads watching your videos, thanks mate 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
A functional alcoholic old roommate of mine and I devised the "Donald Sutherland Takes Manhattan": Half and half Canadian Club and Jack Daniels (a sour mash whiskey), dry vermouth, triple bitters, a twist, and a teaspoon of maple syrup. Despite stacking the cliches it was pretty decent.
Awesome video Glen! Love the encouragement to make it your own. Also appreciate repping a local distillery. Dillon's is a personal favourite of mine for everything they do. Looking forward to move After Dark Cocktails!
This is a great video. I liked manhattans for a bit but then I switched to beefeater martinis. Not sure why I made the switch but my cocktail of choice is always a dry martini dry with a twist.
I've developed a recent passion for trying different "Manhattan" recipes, so this was the proverbial cherry in the glass. (not sure that's a real thing, but let's go with it) My favourites so far are the Bulls Manhattan and the Blonde Manhattan :) the latter served over ice by necessity due to using moonshine
As someone who was a bartender in Manhattan for several years at a variety of places, classy to dive, here's how I did it: I coated the glass with sweet vermouth and shook out the excess, shook the rye over ice with a dash of bitters, then served up in the coated martini glass. Your Dry recipe is very much a Rob Roy, if you switched out Scotch for the Rye. I learned the Perfect from an old OLD bartender, but it always struct me as something for "hard drinkers" ie alcoholics... not sure why I had that impulse. Regardless, no one ever ordered that. As someone who likes to sip quite cold drinks, and has a tendency to spill from a martini glass; I like it in a rocks glass with big ice (so it melts slow, and looks cool). But since I know drinks, I'm particular about them, and too often Manhattans are made with too much vermouth, so I just get an Old Fashioned. It's hard to mess up.
We'll be doing a separate video with Manhattan recipes going back to the 1880's that included curaçao, absinthe, gomme syrup, etc. Just like most cocktails the recipes have morphed.
Ah this is funny! I just decided I'd up my Manhattan game and get some nicer Vermouth than I used to buy (Martini brand, inexpensive), and while out I picked up Dillon's Vermouth. Made a Manhatten last night and it was fantastic, probably the best I've made at my home and I'm attributing that to the new Vermouth. Hadn't heard of it before and now here it is being used for your example. Little bit pecuiliar! I like garnishing my Manhattan with an orange twist though, I love the citrus note it adds.
My Oma drinks a Manhattan every day for Happy Hour. We buy her expensive Whiskeys and different types of vermouth, but she keeps going back to the cheap stuff every time.
To paraphrase the ending there, you're saying that you don't have to be perfect, if the drink you like is in the glass... Then you're doing it right? ;) Really enjoying this series. Thank you.
A perfect Martini is also half dry, half sweet vermouth. It helps to remember that the etymology of perfect is "thoroughly done/made," not "best" or "Awesome, dude."
I use bitters and citrus rind more for aroma in my cocktails. I dash the bitters in the glass at the end so you smell it and I rub the citrus rind around the sides and the stem of the glass so it gets on your hands and you can smell it around the cocktail. I feel like that if you put it directly on the rim, the flavor is too intense and abrasive/sour.
Good day Glen After watching this episode the You Tube algorithm suggested a "How to Drink" episode titled The episode that tried to kill me. He did a matrix of Rye to Vermouth, 42 drinks. Content warning, he does get very tipsy. You might find it interesting to watch.
I mean, technically I think the house IS behind the camera, Glen and the Kitchen Studio in his shed are in front of it. But go back through the double doors behind the camera and there's the house.
1. Stir it for longer, like 30 seconds. 2. After rimming the glass with lemon, make a line down the side of it as well to keep the fragrance for longer.
Pro tip: put the cheapens ingredients into the mixing glass first. That way, if you screw up and have to start over, you’re not wasting the expensive part of the drink.
Oh my god, you've got Dillon's vermouth and rye but those are your cherries? Up your cherry game Glen! Have some self respect ;) If you're in Toronto, visit BYOB on Queen St (it's the place painted pink)
Actually BYOB is painted black, and the store right beside is the Cocktail Emporium... and it's the one that's painted pink. The owners hate each other and are constantly taking each other to court for fairly petty arguments. As for the cherries - I get it, but so many people don't have access to Luxardo, either because of cost or location, I thought I'd use supermarket cherries just to keep it 'real'.
@@GlenAndFriendsCooking Cocktail Emporium is/was BYOB, but it seems like they dropped BYOB from the name this year - you can see it on the storefront in 2018 and earlier on Google maps. Maybe that jerk next door took that name now too! Fair point that a lot of people don't have access to Luxardo cherries. They're definitely worth it for people to seek out though! Sour cherry season is over but trying to recreate the Luxardo cherry would be a cool series :)
A shake of bitters isn't a dash of bitters. That said, your comment to "make it your own" trumps both a shake and a dash. I'm surprised your wife wasn't right next to you for this one. lol My Manhattan: 1-1/2 oz sweet vermouth, 3 oz rye (or regular) whiskey, 6-10 shakes of bitters (added to the glass first so I can see the amount in the bottom of a tilted glass). Just to be ludicrous, I might also add an oz or so of soda water. Yeah, I know ... who da thunk?
Always enjoy your videos, but this time, never mind, I went: Dude, no! I'm a pure scotch guy, I wouldn't even want to wet one of these things my tongue ;)
