Manhattan fans: Blended whisky, Rye, or Bourbon?
 

Just settling in my comfortable chair after a particularly long day catching up at work.

I was standing in front of the cart and couldn't decide how I wanted my manhattan (my current cocktail of choice). I had both a bottle of "blending" rye and "blending" bourbon in front of me. I selected rye and, as always, enjoying the experience.

So.... how do you roll your own manhattan, or order it at a bar? I don't do the blended whisky, opting for rye or Knob Creek (I love the punch). I'm also a half sweet/half dry, and two shots of bitters kinda guy.

Cheers to FT on a warm Saturday night!

-Andrew

if they don't have irish, then it's Burdon :D

Knob Creek or Bookers on the rocks, extra cherries. I enjoy a Manhattan straight up, but I tend to like just a bit of water to calm down the higher alcohol bourbons. I only order the extra cherries because I like the extra sweetness. At home, I'll just dump in a little bit of the cherry juice from the jar. If it weren't 1 PM, I'd go make me one right now. :p

Chris

In the summer I prefer bourbon. In the winter, I switch to rye. A subtle difference, but the choices seem to reflect the season to me.

Most definitely rye whiskey, and like you I like a little more rosso in mine than most. I'll try that extra dash of bitters. IMHO bourbon punches back a little too much for me in a Manhattan.

And I usually mark the seasons by going more to gin drinks in summer. 1 part Hendrick's Gin to 1 part Lillet makes a fine Vesper cocktail...bitters to taste, and a good shake, and you're in the zone :D

Six words: "Black Maple Hill Single Barrel Rye".

Sublime.

Ahhhh yes, the Manhattan.

While growing up, almost every year, Thanksgiving would be held at our house. With both sets of grandparents on opposite ends of the spectrum in almost every view, my Mom while slaving away in the kitchen would have a couple Manhattans done by 1pm to calm the nerves of the potential WWIII that was brewing in the living room where my Pop was playing Henry Kissinger with the grandparents all of whom were Manhattan fans. I was the mixmaster from an early age and of course my brother and I would sneak our own Manhattans (with some cherry juice added to sweeten things a bit).
By the time dinner was ready, it was all one big "I love you" family holiday fest. Amazing how it always worked out.:D

The choice then and now when I drink one is bourbon.

I don't have a favorite but now I have several new ones to try. Thanks OP!

I used to think Booker's was best, because I was young and stupid and relished the idea of drinking 67% booze.

Now it's Knob Creek or Baker's. Toned down a bit, with extra martini and bitters (but not too much of the latter or you'll have to make a pitcher and that never leads to anything good :D)

I feel it to be an affront to "good" Bourbon to use it in a Manhattan, a drink in which the Vermouth (and almost obligatory drop or two of Angostura bitters) substantially alter the flavor of the whisk(e)y. Likewise, Manhattans may be a waste of the few remaining "really rye" ryes.

Always remember that "cocktails" like Manhattans were developed and became popular to mask the raw flavors of available distilled spirits.

In my perspective, there are two families of the genus Manhattan....

Upper Manhattan - a decent Canadian blend like CC, 4-5 to 1 with Noilly Pratt Dry (White) Vermouth, no cheery but a twist of orange peel and the option of a little bitters. Lemon peel substitutes for orange among those who want a stronger aroma.

Lower Manhattan - Bourbon, a decent bar brand, but never "Sour Mash", "Sweet" Vermouth, Cin-Cin being traditional, 3-4 to 1, almost always bitters, a stemmed cherry, and the twist of orange peel which rubbed on the rim of a chilled stemmed glass and then twisted into the drink, adds an aura and broadens the flavor parameters.


The use of fine whisk(e)y in cocktails represents a gross violation of good sense, good order, and high moral values, a descent into a level of depraved indifference and degeneracy unacceptable except among primping, pompous pretentious pontificators, nattering nabobs as a former Balmerian used to call them!

I can't believe no one has mentioned Maker's Mark. Dollar for dollar I prefer MM over any other whiskey/bourbon in the world (scotch excluded of course).

Manhattan has to be served up, with 3 cherries to be perfect. Orange twist is nice, but not mandatory.

The first time I had one it knocked me down.

Yikes! I know many love Maker's but to me it tastes waaaay too sweet. Can't imagine making a Manhattan with it.

Of course you're right, TMOliver. These "cocktails" were invented to mask the horrible flavors of bootleg and otherwise inferior whiskeys. There really is no need to mask the flavors of a Basil Hayden's.

The thing is, I LIKE Manhattans, and since I won't touch cheap whiskey, the good stuff it is.

Maybe that's why I like it...I dunno