Cocktail of the Week – Manhattan

Over time, cocktails develop variations. Different people have different ways of making the same cocktail, or someone asks for the drink to be made in a different way – hence a vodka martini being shaken, not stirred

This can be a little confusing when you’re trying a new cocktail though. For instance, I tried a Manhattan recently, which was made with Canadian rye and Campari.

I rather liked it, but when I returned home, I discovered that most recipes made it with vermouth, rather than Campari (annoyingly, after I’d bought a bottle of Campari…)

But there are variations even there – a normal Manhattan is made with sweet (red) vermouth, while a Dry Manhattan is made with dry vermouth. A Perfect Manhattan is made with a mixture of dry and sweet vermouth…

As I didn’t have any sweet vermouth, I thought I’d try a Dry Manhattan

Dry Manhattan

 2 measures rye whiskey

1 measure dry vermouth

2 dashes Angostura bitters

Add all ingredients to a cocktail shaker with lots of ice and shake vigorously. Strain and pour.

It’s an interesting taste – the sweetness of the whiskey contrasts with the herbal taste of the vermouth and the bitters. I tried it with a friend and we agreed it was a fairly formidable drink.

All I need to do now is find some classic cocktails that use Campari…


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6 Responses to Cocktail of the Week – Manhattan

  1. Maria says:

    Ooh, I love a manhattan on a cold day. I prefer mine on the rocks though. Dont forget the marichino cherry!

  2. Argh! No cherry *or* sweet vermouth. Need to restock my cocktail cabinet. (Actually need to buy a cocktail cabinet…)

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