Because most philosophies that frown on reproduction don't survive.

Thursday, March 29, 2012

After a Long Day: The Double Manhattan

It's crunch time at the office. Yesterday ran to 14 hours, the day before that to 12. (Today, hopefully, we wrap up on time and get a some good rest before our big presentation Friday morning.)

When you get home at 11PM after a day of data analysis fueled by take-out, beer or wine will not do. It's too late for these more meal-like beverages. Late night is the time for hard liquor.

I'd been wanting to mix up a Rye Manhattan ever since I picked up a bottle of (rī)1 whiskey. The size was appropriate to the evening, but was determined primarily that I was finishing off the last of my bottle of Carpano Antica sweet vermouth while maintaining something like the proper proportions.

4oz (rī)1 rye whiskey
2oz Carpano Antica sweet vermouth
3 dashes Angostura bitters
2 dashes Regan's Orange Bitters

Shaken vigorously over ice (I believe Nick Charles specified in the first Thin Man movie that a Manhattan must be shaken to the Fox Trot, but I am not so virtuosically rhythmic) and then strained into a tumbler (no respectable cocktail class will hold 6oz).



John Farrell said...

Man, I'm trying this one this weekend. You the man.

Brandon said...

I confess that the moment I saw the superscript I looked for the footnote. I need to get out more.

As it happens one of the captcha words is Ibiza.

Matthew Lickona said...

Amen. A bartender told me last week that rye was the original spirit for the drink, "before they started subsidizing corn." It was so very, very good. I went out the next night and bought a bottle of Bulleit rye ($19.99 at Trader Joe's).

Fr Martin Fox said...


What Rye do you recommend?

Darwin said...

Well, I haven't tried a lot of varieties yet, being somewhat hampered by what's available here in Ohio. (I never realized I'd miss Texas's liquor laws till I left.) Right now I've got a bottle of (ri)1 and I'm enjoying it pretty well. I haven't seen the Bulleit rye that Lickona mentions for sale here -- and if it is I bet it's not under $20 like it is in California.

The WSJ did an article on rye a while ago, and I'm curious to find some of the varieties mentioned there:

Zed said...

I'd recommend stirring and straining the manhattan, rather than shaking it.
Bulleit makes a real good manhattan, also. It's $23 at my friendly neighborhood liquor store (in Maryland), so pretty affordable, too.

Bruce McMenomy said...

I support the rye, too. But the vermouth is the real zinger. Carpano is good. Cocchi is like Carpano squared. Try it. It will change your view of the whole thing.

Darwin said...

I will have to give that a try.

DJ said...

7 years later and it's still making people thirsty. I'll be giving this a go as soon as I get back home to TX.