tag:blogger.com,1999:blog-4249095902319557066.post9155957976141844252..comments2024-03-02T16:13:12.891-06:00Comments on Kitchen Riffs: Manhattan CocktailKitchen Riffshttp://www.blogger.com/profile/09334461438904669081noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4249095902319557066.post-61975791400002028952019-06-23T21:32:54.846-05:002019-06-23T21:32:54.846-05:00Hi Susan, rye is SO good in this drink! The marasc...Hi Susan, rye is SO good in this drink! The maraschino cherries are kinda fun -- they do look really nice. :-) Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-39416686967313886422019-06-23T17:30:13.167-05:002019-06-23T17:30:13.167-05:00This is a "perfect" All American drink. ...This is a "perfect" All American drink. I finally took your advice and used Rye. Stirred not shaken. It is a pretty drink. Can't seem to leave out the maraschino cherry, however. Thanks for all the notes and history of the drink. Coming up on the fourth of July, I think this is a perfect summer grill evening drink!! HAPPY early birthday, USA!Susanhttps://www.blogger.com/profile/10806922925705772836noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-90422001457623501672014-01-05T13:18:58.326-06:002014-01-05T13:18:58.326-06:00Hi Marshall, I agree that Templeton isn't some...Hi Marshall, I agree that Templeton isn't something I'd use to mix drinks. Bulleit is nice, and I really think Rittenhouse makes a superb Manhattan. Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-12581580747533156622014-01-05T12:48:21.389-06:002014-01-05T12:48:21.389-06:00Been perusing this site, love it! Rye lover here. ...Been perusing this site, love it! Rye lover here. I see some good discussion about Templeton. I agree it's a fantastic rye, but I tend to shy away from mixing it in my drinks. It's VERY mellow and a bit sweet, which makes it a great rye for sipping neat, but I prefer my cocktails to have a little bite. I prefer the Bulleit 95 rye or Michter's rye for making drinks.Marshallhttps://www.blogger.com/profile/15354960120471140957noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-26448217980195215052013-11-16T09:52:44.561-06:002013-11-16T09:52:44.561-06:00Hi Mike,welcome! A Perfect Rye Manhattan is pretty...Hi Mike,welcome! A Perfect Rye Manhattan is pretty good, too. Rye is a wonderful liquor IMO - hope you enjoy. Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-32866811720135773362013-11-16T07:58:00.070-06:002013-11-16T07:58:00.070-06:00First time on the site, but will make it a habit. ...First time on the site, but will make it a habit. I have always used bourbon in my Manhatten, mixed perfect. Now I know why - learned something. I will go and buy some rye today, and try just the sweet vermouth. Thanks for the write-up!<br /><br />MikeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-49139593112029542282012-06-01T10:47:16.652-05:002012-06-01T10:47:16.652-05:00Hi James, thanks for the followup! Lemon juice so...Hi James, thanks for the followup! Lemon juice sounds interesting - I'll have to give that a try. Thanks.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-28295021822745124592012-06-01T09:29:23.713-05:002012-06-01T09:29:23.713-05:00I love that reissue....it has become my bar bible!...I love that reissue....it has become my bar bible! I totally agree with you about his Old Fashioned being a bit too sweet and I use less sugar than he suggests. I also include a squeeze of lemon juice to the mix, balances it out I think. Best Regards!James Albnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-45927576132778488852012-05-31T17:57:55.891-05:002012-05-31T17:57:55.891-05:00Hi James, no argument from me that the Old Fashion...Hi James, no argument from me that the Old Fashioned is a superb drink! I'm rereading Amis' drink books right now (in that reissue that has 3 of them presented together). I haven't read him for at least 30 years. His recipe for an Old Fashioned was one of the first I ever used, although nowadays I think it's too sweet - he calls for "1 hefty squeeze of fresh orange juice and 1 teaspoon maraschino cherry juice." I'm fine with the orange and cherry garnish, but want just a bit of sugar to sweeten the drink. Thanks for the interesting comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-84931617137412163672012-05-31T16:23:46.076-05:002012-05-31T16:23:46.076-05:00Love the Article but I totally agree with Sir King...Love the Article but I totally agree with Sir Kingsley Amis that the best cocktail ever invented is the Old Fashioned. Similar of course to the Manhattan, but just different enough. Oh, like the Manhattan, better made with Rye as the Good Lord intended.James Albnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-38403162568372699662012-03-02T11:56:16.637-06:002012-03-02T11:56:16.637-06:00Hi Anonymous, haven't yet tried the Templeton,...Hi Anonymous, haven't yet tried the Templeton, though I plan to at some point. Snacks? I like Homemade Chex Mix.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-56354092714576628392012-03-02T11:22:26.877-06:002012-03-02T11:22:26.877-06:00hello - did you get a bottle of templeton? i abs...hello - did you get a bottle of templeton? i absolutely love this rye. my family has long roots in my beloved state of iowa and it is wonderful that templeton has reappeared.<br />also, what snacks do you enjoy with your manhattan?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-51863054002899372352011-11-09T09:03:24.678-06:002011-11-09T09:03:24.678-06:00Hi Beet, thanks! By coincidence, biscuits are nex...Hi Beet, thanks! By coincidence, biscuits are next up. Hope you enjoy it. <br /><br />Your friend, Kitchen<br /><br />(Readers: no, I'm not spamming my comment thread. Long story behind "anonymous" which is way off topic.)Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-86880168965009399792011-11-09T06:52:50.321-06:002011-11-09T06:52:50.321-06:00Your Manhattan post has made quite a splash! I dri...Your Manhattan post has made quite a splash! I drink only water myself, but I've enjoyed the gustatory enthusiasm of your followers. <br /><br />Will you be posting any recipes for Thanksgiving biscuits?<br /><br />your friend,<br />Beet.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-70865305142563989892011-11-08T11:25:28.254-06:002011-11-08T11:25:28.254-06:00Hi FJK, thank you! I'm having a lot of fun le...Hi FJK, thank you! I'm having a lot of fun learning food photography. Cocktails are challenging (because of the reflections on the glass) but the most fun because so many of them have gorgeous colors. Thanks for stopping by.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-88439075085339303962011-11-08T10:33:40.006-06:002011-11-08T10:33:40.006-06:00Great post, great info, but the photo just blew me...Great post, great info, but the photo just blew me away!FJKramerhttps://www.blogger.com/profile/06139281691705572456noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-52056906013652936862011-11-07T16:06:17.845-06:002011-11-07T16:06:17.845-06:00"And water or Soda in an Old Fashioned is bla...<i>"And water or Soda in an Old Fashioned is blasphemy!</i> Amen. Thanks again for the interesting conversation and your kind words re the blog & photos.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-74780778414607219932011-11-07T15:16:58.611-06:002011-11-07T15:16:58.611-06:00Oh yeah, absolutely understand the naming difficul...Oh yeah, absolutely understand the naming difficulties...just being pedantic really. And water or Soda in an Old Fashioned is blasphemy!Me&you&Cocktailshttp://www.meandyouandcokctails.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-77061328312133984472011-11-07T15:00:26.191-06:002011-11-07T15:00:26.191-06:00Hi Me & You & Cocktails, thanks again for ...Hi Me & You & Cocktails, thanks again for your comment! Really interesting point that you're making. One difficulty, though, is the Manhattan as I describe it <i>is</i> a cocktail; and if you walk into most bars today and order either a "Manhattan" or a "Manhattan Cocktail" - you're going to get a drink similar to how I've described it (too often, though, without the bitters). I agree that the first Manhattans had a sweeter profile. David Wondrich in his great book, <i>Imbibe!</i>, says there are several different "schools of Manhattanistics" - the earliest recipe he detailed called for Peruvian bitters, gum syrup, and equal parts of whiskey & vermouth. Quite similar to what you describe. Anyway, you do make an interesting point. Wait until I get around to writing up the Old Fashioned; there's <i>lots</i> of disagreement on how to mix that (I'm in the camp of <b>not</b> topping it up with water or soda). Interesting you mention macerating cherries - I'm planning on doing that, probably next year, and will of course write it up. Many thanks for your thoughtful comments.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-79847724000351244702011-11-07T14:11:22.084-06:002011-11-07T14:11:22.084-06:00I dont know if i would call it the 'original&#...I dont know if i would call it the 'original'...in my mind they are 2 separate cocktails....The Manhattan, and The Manhattan Cocktail. As for garnishing you are absolutely right, and i think the problem is often that when people read 'lemon twist' often it is not realised that the lemon should be peeled over the glass, thus spraying lemon oil over it which would obviously flavour the drink quite strongly . If you macerate your own cherries teh addition of a cherry to a Manhattan, can also make a world of difference...and is a nice sweet cleanser at the end of an otherwise strong drinkl Keep up the excellent work, i really enjoy your writing.Me&you&cocktailshttp://www.meandyouandcocktails.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-67499345005340287772011-11-07T08:51:36.816-06:002011-11-07T08:51:36.816-06:00Hi Me & You Cocktails, thanks for the extra ad...Hi Me & You Cocktails, thanks for the extra added info! You are quite correct that the original Manhattan was much sweeter than the version I present (just as the original Martini was much sweeter than the one I have on my blog). Mine is actually the "classic" version, which is how the drink evolved in the first third of the 20th century. I've seen recipes for Bokers Bitters, but alas have never tasted them. Didn't know the 19th century version was garnished with a twist. To be honest, I often (as in almost never) garnish my drinks unless there is a compelling reason to do so. But they often do look pretty, so I like to use them in photographs. Thanks for stopping by, and for your detailed comments.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-4115932103487219902011-11-07T04:04:41.813-06:002011-11-07T04:04:41.813-06:00Hi. Really great description, recipe and explanati...Hi. Really great description, recipe and explanation of a beautiful, beautiful drink. The photography as well is excellent. And i couldn't agree more with your comment about bitters...i think citrus and bitters are the salt and pepper of cocktails...if a recipe is tasting a little thin, tweaking the balance of bitters to sugar and acid is normally enough to make it deeper and richer.<br /><br />Just for the record, the cocktail you describe above is in fact just a Manhattan (Perfect, Dry or Sweet). The Manhattan Cocktail is in fact a much older drink. Whereas we first see Manhattans appearing in this sort of recipe from relatively recently, the Manhattan Cocktail dates back to the late 19th Century (Can be found in How To Mix Drinks, The Bon Vivants Companion and Harry Johnson 1882 Bartenders Manual). That recipe has a much higher proportion of Sweet Vermouth to Rye Whiskey, as well as orange Curacao and a now forgotten ingredient - Bokers Bitters. It is also garnished witha lemon twist, not a cherry.<br /><br />Please don't misread my comment as an insult or criticism, I just thought you would be interested to know. And if you would like a recipe for the Manhattan Cocktail, we have our own-modernised version at my bar, which i'd be happy to share.<br /><br />Many thanks for the beautiful Blog, and keep up the good work.Me&You&Cocktailshttp://www.meandyouandcocktails.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-88032670545728834412011-11-03T18:29:47.254-05:002011-11-03T18:29:47.254-05:00Hi Danguole, lot's of practice is the key. Wh...Hi Danguole, lot's of practice is the key. What I find hardest isn't the photography so much as the food styling. I have tons of pictures where the photographer (me) came through, but the food stylist (me!) didn't. But it's a lot of fun. Thanks for commenting.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-19168433146087595672011-11-03T16:42:21.029-05:002011-11-03T16:42:21.029-05:00Wow, gorgeous! I'm using the same camera and t...Wow, gorgeous! I'm using the same camera and the results are far less impressive than yours! Maybe someday.Danguolehttp://www.10thkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-89709524810660402602011-11-03T15:07:18.209-05:002011-11-03T15:07:18.209-05:00@Katherine, classic cocktails are wonderful! I di...@Katherine, classic cocktails are wonderful! I discovered them a few years ago, and greatly enjoy them. There are dozens I want to write about. Thanks for the compliment regarding the photos - you take such great photos, your praise really means something to me. I really enjoy cocktail photography, although I find it hard to do. But I think I'm getting better. Thanks for stopping by.<br /><br />@Other Half, wheated bourbon sounds wonderful! I've never had that; at least I don't think I have. Any way that you prefer your drink or food is OK in my book. And your Manhattan does sound delicious. Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.com