Posts Tagged ‘Manhattan’

Just got back from a quick holiday to scenic and historic Coquitlam to visit my folks.

And like any good journey to the distant east, I come bearing alcohol.

The last time I visited my parents we settled on an evening of Old Fashions.  This past weekend almost became more of the same.  As I was heading out the door of the Veneto Lounge after a DJ set, head bartender Simon Ogden, asked if I wanted another Bulleit Bourbon Cocktail to add to my skill-set.

The Manhattan is considered one of the 6 basic cocktails.  If maybe.,.. you’re my wife for example, and say… maybe have every episode of Sex and the City on DVD, then you know about the Manhattan because that is what the girls drank. (also Frank mutha fucking Sinatra)

The Manhattan is basically 2 parts whiskey; 1 part sweet vermouth; a couple dashes of Angostura Bitter; stirred in ice; strained; with a maraschino cherry for garnish.

Like any great cocktail, the Manhattan is a place for the truly creative bartender to flex their brain and excel at dazzling your senses while remaining true to custom.

I don’t know if this is Simon’s “Manhattan” or just a recipe he threw together for me knowing what I can do and with ingredients that anyone can muster.

Simon’s Quick Manhattan

2 ounces of Bulleit Bourbon
1 ounce Cinzano Sweet Vermouth
2 dashes of Angostura Bitters

Combine and stir in ice until very cold.  Strain into an ice cold martini glass (or you know, plastic cup as case may be).

Slice off a hunk of orange peel… some spinnster may try and give you a Christmas orange.  Slap this person in the mouth, unless its your mother, then politely decline.  It should be a real orange.

Flame the peel and spritz the essence onto the cocktail.

Garnish with a Griottines cherry (this might be the challenging product to track down.  Historically you can use a Maraschino cherry.  Simon says; no cherry is better than anything radioactively red or use a real cherry.)

If you are throwing an “oh wow” party, splurge on the cherry.  Both my folks loved the cherries.  And the orange peel trick is a crowd pleaser too.

Questions, comments, concerns?  Making a cocktail is an easy and fun thing to do but you can always visit the Veneto and ask Simon.  He’ll answer your questions and show you how to do it.

And remember:  “(David A.) Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for the highest quality spirits, liqueurs, cordials, and modifiers (fresh squeezed lemons, etc.)”

Go with yourself.

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