Manhattan Cocktail Recipe 

Sounds a lot like my Dad. Cheers man, that's an awesome story/memory

Same with my Dad, he would sometimes use Canadian VO and a handful of Cheez-Its (for snacking of course).

@@thomaspetroni208 Sounds good! I’m gonna try try that.

So nice way to remember you dad. May his soul rest in peace. I am a nurse and whenever I do my three day in a row I am thinking of a margarita on my day off.

♥️

Yeah right, I never knew that - thanks for sharing :) I guess I was a little heavy on the bitters if I wanted to make that version 😆

Wow, never thought of it that way. I learn something new everyday.

@@StevetheBartender_ - Seems you made a Los Angeles without even knowing it. :D

Derek Trujillo 😂

Based

Why thank you :)

@@StevetheBartender_ Ditto on the Bossa.

It's all I drink if not having English nitro brown ale

Should have said: give me bourbon, vermouth and bitters and I'll do your job for you

Shouldn’t have to apologise for asking to pay for a drink! 😌

I know this is a year old but I just wanted to say that when I was first coming to appreciate cocktails I did the same thing (in the bar in back of a diner.....) and the bartender said to me: "Honey... this is a toilet bar. You want a whiskey or a beer?"

Sad part is, these should be things any old bar has on hand, it's not like you have to trek through the deserts of Nigeria to find a rare silkworm to make this cocktail. Even a shithole bar should be able to make a simple Manhattan. Sounds like the bartender was just being a lazy ass lol

Well Stated !

Are you uploading recipes with your ginger ale soon? =)

@@StevetheBartender_ I am thinking about it. I realize how much work you put into these, so it may be a long while before I take the leap.

Justin Bunnell definitely a lot of work but it’s worth it - especially for your brand 👌

@@StevetheBartender_ I hear ya. Thanks!

How can you NOT, right? 😋

Alloverdaplace it’s an investment really because can make multiple Manhattans

Not necessary, for cocktails Martini and some cheap whiskey like Bushmills will do. Don't waste the good stuff on a cocktail, just drink it solo.

5.5 oz - it’s a Libbey embassy coupe

​@@StevetheBartender_Thank you

The whiskey he's using is Bulliet Rye, which is very distinctive and a little herbal. You may love it, but it's not for everyone. as an alternative you can try something like Rittenhouse Rye, Knob Creek Rye, Old Forester Rye, or Wild Turkey 101 Rye. They're all a little more middle of the road, a little less herbal and around that same price range, in the $25 space. Maybe a bit safer if you're just getting started. You can use any number of Bourbons, but I'd argue that the idea Manhattan uses Rye. Vermouth is a fortified wine. You want Sweet Vermouth (or red) as opposed to Dry Vermouth (white). He's using Dolin, which is a great middle of the road vermouth. If you want to splurge, you can go with Carpano Antica which is a smidge more expensive, and adds a unmistakable vanilla flavor. If you want to skimp on price, (or just can't find those options) you can get Martini and Rossi. Regardless of what you choose, keep your vermouth in the fridge. The bitters he's using is Angostura, and you must have them on your shelf if you're going to be making cocktails. They are simply a requirement. Angostura has some other varieties of bitters (like orange, or chocolate) but for our purposes you need the yellow cap Angostura Aromatic Bitters. The more you get into cocktails, the more you can play around with other brands and styles (Peychauds is another variety that's good to have on hand for comparison sake). That's it. That's all you technically need. Add a glass and ice and you're all set. He uses a slice of orange peel, which would be a pleasant, if non-traditional addition. Typically, Manhattan's are also served with one or two cocktail cherries. Luxardo makes incredible cocktail cherries, but avoid the bright red maraschinos. Better off just skipping them if that's your only option.

@@acn1580 thank you

Will have to add it to the list!

Steve the Bartender cant wait to see you make it ❤️ we love your videos so much i am a bartender now because of you ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ a million heart from your fan ❤️

This is why: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MAAQkLSetcE.htmlsi=ZSNnW7CbYtxbSb5j

jameson, crown xo, gentleman jack

I like Rittenhouse rye.

Wild Turkey rye seems pretty decent with it for real. Not the 101 rye but if you wanted to add some extra ump to it I'm sure it would work fine as well.

Now that's a great sub! 👍

I don't really like vermouth at all, so for sweet/red vermouth I usually sub Port wine; for dry/white vermouth I sub fino or oloroso sherry

Substitute any here and you aren't having a Manhattan your building another drink.

There are some really nice and profound cherry liqueurs that you might like as a replacement!

fuck me that sounds good

Rye whiskey

Stirring chills and dilutes whilst shaking aerates, chills and dilutes so stirring is best f a spirit forward cocktail. Shaking will also very quickly over-dilute a spirit-forward cocktail.

I prefer it shaken. which ALSO chills. Its 2 ounces of booze with a nip of vermouth, you are not going to notice a dilution of a few ice shards unless you are willfully pretentious.

I suppose if you're adding equal equivalents of sweet vermouth have fun with diabetes. Lol That's going to be one large and very sweet drink.

That's gotta be the greatest, most New York thing I've ever heard and I can't wait to try it! Cheers!

what’s wrong with my voice? 😳

I don’t have 30 people waiting… just one person behind the camera 😂

@@StevetheBartender_ Oh yeah. The 265 person open bar party demands some quick drink mixes... Like 6 within a minute. moscow mules, manhattans, old fashions, margaritas... get em all done in 60 seconds and that $50 tip is mine... Was $500 in tips between the two of us that night.

I'm feeling that way as well. Waiting for some fancy maraschino cherries from Italy to see if I like it better

you mean ... not enough booze!

Haha, thanks bro! I do my own editing.... the later vids have improved a lot since.. trial and error as I’ve never used a camera let alone edited up into I started doing the cocktail vids..

Steve the Bartender Nah, bullshit. This is good, a clean and simple profile. Most other people drag this out longer than it needs to be. Keep it up.

mtawali13

Steve the Bartender

They are classics for a reason :-)

There are two types of countries in this world...those that use the Metric system and those that have landed on the moon....

I legit though Australia used metric till now. now I have to google it😂

@@harveyhagar and there also countries that don't brag about everything they have done to make the world better... i.e, Aussies.

@@TurnAwayFilms 🤪🤪

@@harveyhagar nasa used metric.

Got me some Woodford Reserve Rye 😋

@@johnnydarter I didn't like that one too much.

Typically I now add the ingredients BEFORE the ice but, if it is sitting on ice briefly, it will have very minimal difference (this has been tested by Dave Arnold). And yes, maraschino Cherry NOT orange peel.

It's quite a confusing subject! We've always defined spirits as distilled liquid above 20% with no added sugar, which excludes liqueurs and vermouths!

@@DrinkInDigital Thanks a lot! 🙏

Vermouths are classified as "aromatized wines", with wine naturally being the base it falls out of the spirit category. Liqueurs are usually low proof with a high sugar content. Hope that helps

@@Barprints there's a few liqueurs that are around 30%

Common practice is 20% dilution in most cocktails. For instance, if you're doing a prebatched cocktail that you're going to refrigerate that's the norm.