It's Friday, so it's time for a cocktail. The cocktails I make the most often for myself at home are the Negroni and the Manhattan. They're classics, simple, easy to remember, and guaranteed to take the edge off of even the crappiest of days. The Manhattan pictured above is a gorgeous specimen made from the team behind Booker and Dax — they use high tech techniques for most, if not all of the drinks on the menu. This particular Manhattan was pre-mixed and perfectly diluted (as it would have been if stirred with ice), then sealed in a bottle in which the oxygen was displaced with liquid nitrogen, which chills it. It is then shelf stable indefinitely. Upon ordering, it is opened and served in a glass that has been chilled with liquid nitrogen. Making them at home is much simpler, I assure you.
Manhattan
2 oz rye whiskey or bourbon (your preference)
1 oz sweet vermouth (I use Carpano Antica)
1-2 dashes of bitters (I generally use either Angostura or Bitter Truth Aromatic Bitters from my travel bitters kit)
Stir over ice and strain into a chilled coupe. Garnish with a brandied or otherwise boozy cherry (preferrably homemade).
Comments
8 responses
Mm, thirsty. How was the Booker and Dax Manhattan?
Mm, thirsty. How was the Booker and Dax Manhattan?
i highly recommend a mixed up negroni, or negroni sfogliato – 1 oz sweet vermouth, 1 oz campari, top off w/ prosecco and slice of orange. my house favorite.
i highly recommend a mixed up negroni, or negroni sfogliato – 1 oz sweet vermouth, 1 oz campari, top off w/ prosecco and slice of orange. my house favorite.
It was delicious!!! And I love a negroni sfogliato.
It was delicious!!! And I love a negroni sfogliato.
2:1, huh? I’m a 3:1 man with three dashes… Just sayin… 🙂
2:1, huh? I’m a 3:1 man with three dashes… Just sayin… 🙂