Let's be honest. We could all use a cocktail right about now…
The Manhattan
How many business meetings have you had with a kid making a cameo or a dog barking in the background? Oh, the cruel irony! Just when you need a drink most is exactly when you can't go out and get one.
Making fancy, cocktail bar-style drinks at home can be intimidating, especially when it seems like you don't have all the ingredients or tools that you "need" (What? You didn't stock up on liquor and citrus instead of toilet paper and canned goods??). So, I thought, let’s do a series of videos & posts talking through how to make some classic cocktails, and how to get creative with the tools you have lying around (you'll never look at a takeout container or Kombucha bottle without thinking "cocktail shaker?" again!).
To kick off the series, my favorite drink of all time: The Manhattan. Not only is this drink an all-around delicious classic, but it is only 3 ingredients and there are a lot of ways to customize it utilizing what you have at home right now.
Instructions, tips & tricks are written out below. I've also linked a video from the OHB Craft Cocktails Instagram page, in case you would like to see the cocktail making in action:
https://www.instagram.com/tv/B_IwZVXpdTU/?utm_source=ig_web_copy_link
Comment below and let me know what you think! And, be sure to share your cocktails & the creative solutions y'all came up with. Seriously, if anyone posts a pic of a baby bottle martini shaker it would make my day.
Ingredients
1) Rye Whiskey
Bourbon works as well, it's just a bit sweeter. Scotch if you're desperate! Sorry, that's the Irish in me sneaking out
2) Sweet Vermouth
I use Cocchi Torino. Carpano Antica is fantastic, just a bit more expensive and richer in flavor. Dolin, Martini & Rossi or any sweet vermouth you have will do in a pinch so long as it hasn’t been stored in your window sill for the last 5 years.
3) Aromatic Bitters
I love Fee Bro's Old-Fashioned bitters for its mint and cinnamon. Angostura Aromatic Bitters is by far the most commonly used, but again, even the crusty old bottle of bitters that someone from a book club left at your house last year will work. You just need that slightly bitter spice note to cut through the richness and balance the drink.
4) Ice...of course
I actually wanted to list this because it is as important as any other ingredient. I won't bore you with the nerdy science but try to keep your ice fresh. In other words, don't let it sit in a bowl on the counter for a long time before use, and if possible avoid that clump of really frosty ice that has been in the trey since August.
5) Garnish
Traditionally a Manhattan gets an Amarena Brandied Cherry. However, I love an orange peel in my Manhattan. And hey, if you end up needing to use the rest of the orange you just peeled, they are a great snack for kids, or better yet, squeeze that sucker into some bubbly for a mimosa! For you, not the kids…I mean I don’t judge, so naps happen however they happen right?
Tools/Techniques
Stir Jar
If you don't have a stir jar specifically designed for cocktails don't worry, a pint glass will work just fine. You can also use a cocktail shaker tin. If you have none of these, just use Tupperware, glass is best, but plastic will work, I mean even a decently deep saucepot. Just not the one with tomato sauce from Tuesday night spaghetti. We ideally want to use a container that is a great conductor of the cold and that does not impart flavor, so whatever you got is fine.
Barspoon
This is simply a long metal spoon with a small scoop that rolls easily in the hand and is ideal for stirring. In its absence, just use something skinny like a skewer, a straw, or thermometer. We don't want to use something wide like a knife because you'll find it very difficult to get a smooth stir. The knife will "churn" the drink which introduces air bubbles. Air bubbles=bad stirred drink. We want a smooth silky texture to a stirred drink, leave the bubbles for shaken drinks or again, the mimosa you make with the leftover orange.
Jigger
Arguably the most important tool in your arsenal. I love Leopold jiggers (used in video) or Japanese jiggers with multiple measurements inside. Trust me, the key to great drinks is accuracy and consistency. When using the largest measurement, you'll want to fill this all the way to the top...and I mean allllll the way! If you just did a search for Jigger on Amazon, then you can use tablespoons, teaspoons, or any other measuring cups. Just google the conversions (or if you are like me, reference the 9-year-old sticky note inside my cabinet door) it's super easy.
Strainer
A proper strainer is deceptively effective. That spring on the Hawthorne style strainer is very effective at trapping ice shards and juice pulp. The tighter the spring coils the better. You can also just pour through a soup/tea strainer or whatever strainer you have.
Serving glass
Coupe, Martini, Rocks, Double Old Fashioned...Red Solo Cup...empty baby food jar, it's all up to you
Okay! Now let's make a Manhattan!
Add ingredients to your stir jar:
2oz Rye Whiskey
1oz Sweet Vermouth
2 heavy dashes of aromatic bitters
You may have noticed that the proportions for a Manhattan is the area code of Manhattan...212!
Now, add ice well above the top of the liquid. Then, gently stir your cocktail. You want the bar spoon to roll around the edge of the jar, spinning the ice. Try not to churn. If the ice is "jumping" and splashing around then it's too rough (great, now I just reminded myself that the public pools will probably not be open for a while). Try for more of an ice Jacuzzi swirl in the jar (hmm, and now I just realized how jealous I am of all those people quarantined with a Jacuzzi!) Stir for exactly 30 seconds. You can experiment with the timing which will affect the temperature and dilution (water content) simultaneously. 30 seconds is a great start though. No stopwatch? Sing happy birthday twice, I recommend singing slightly off-key like myself, but that is not required. Oh, probably not in earshot of kids or they will get very excited and very confused.
Time to strain! I'm sure this one is self-explanatory. Just try to pour slowly and smoothly to retain the velvety texture you just worked so hard to create. The classic presentation is to be served up (tall glass with no ice), but if you're having yours over ice, try to use the largest cube you can get your hands on. Put the ice in the glass first, then pour slowly over it.
Hint: if you leave the large cube sitting out for a couple of minutes it will temper and not crack and fall apart when you pour liquid over it.
For the garnish, an Amarena Cherry is traditional (these are rich, sweet brandied cherries)...but I like to live on the wild side! I use an orange peel. Simply peel a wide strip from top to bottom of the orange. Express directly into the Manhattan (express is a fancy word for squeeze) by folding the strip lengthwise (hot dog not hamburger). Make sure to face the peel side towards the drink, not the pith side.
Okay, your work is done! Whew! Time to enjoy that delicious Manhattan! As always, feel free to experiment and adjust these recipes and techniques to your liking. There's no point in drinking something that's not designed perfectly for you. You deserve it!
CHEERS.
Blog post created and submitted by:
Jason Drumwright
Co-Founder
One Handed Bartender
404-850-2900
@onehandedbartender