Knowing that I’m particular about my drinks, a well-meaning bartender made my Manhattan with a vermouth that he knew was of better quality than the well: Cocchi Vermouth di Torino. This was fine except that it didn’t have the snap I expect in a Manhattan. Having bought a bottle, I tasted it against the others in the refrigerator and realized there was no detectable cinchona bite. The mellowness made me think of a room temperature cocktail.
Room Temperature Manhattan
- 1 dash Fee Bros Aromatic Bitters
- 3/4 oz Cocchi Vermouth di Torino
- 2 oz bourbon (Buffalo Trace)
- 1/2 oz water, or to taste
Build in a snifter and stir gently.
SOURCE: ROWEN, FOGGED IN LOUNGE
The water is there to stand in for the dilution that would come from ice, and it opens up the whiskey and botanicals.
No comments:
Post a Comment