With that in mind, the variations are sometimes a lot of fun. My favorite Manhattans are rye ones but the right bourbon and bitters combo can be wonderful. There can be amaro-type stand-ins for the vermouth or other herbals for the cocktail bitters. Some Manhattans are more Manhattanite than others, but if you live in Red Hook and get into the city now and then, no one will think the less of you.
So I’d like to see what other people are drinking. From now through the end of September, please send in recipes—a favorite or something you thought unusual. Email me or post a comment below. I’ll write you up and link to your post, or you can have me make and photograph the drink and post it for you.
Here’s one I’ve been doing lately—sort of interesting in that it looks a little different but tastes, well, like a Manhattan.
Manhattan du Jour
- 2 oz Rittenhouse 100
- 3/4 oz Dolin Rouge
- 2 dashes Bitter Truth Creole Bitters
SOURCE: ROWEN, FOGGED IN LOUNGE