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…
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
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…