Now I’m not trying to confuse the world or freak everyone out but I’m posting another Manhattan recipe. I guess you know I’m obsessed when I cover one drink three times. Not to be confused with the “Perfect Manhattan,” which uses both sweet and dry vermouth. The classic Manhattan only uses sweet vermouth. So although I think all Manhattans are “perfect”… a true Manhattan only contains sweet vermouth, bitters, and whiskey or bourbon. I’ll have to admit, I think I’ve turned into a bit of a Manhattan snob. Too much vermouth and you can begin to taste it. I go very light on mine so it’s subtle but compliments the bourbon just enough.
I’ve also been experimenting with adding a splash of water. When I say a splash I mean a VERY small splash. When I originally heard this my reaction was why water down the bourbon? Am I not manly if I start adding water to my drinks? I consulted Google per usual and found some interesting results, one article even referred to the outcome as some kind of “magic.” Most attributed to water enhancing the aroma and subtle flavors of bourbon by actually changing the characteristics of it. The long and the short of it, basically the water reduces the burn effect and allows you to taste more of the flavors. I would have to agree with this. So next time someone calls you out for adding water to bourbon or whiskey make sure you tell them it’s magic.
- 3 oz bourbon
- ½ oz sweet vermouth
- 2-3 dashes Angostura bitters
- Splash of water (optional)
- Garnish with 2 cherries
- Combine the first 4 ingredients in a cocktail shaker with ice.
- Stir vigorously and strain into a chilled martini glass. Garnish with 2-3 cherries and serve immediately.