Wednesday, August 22, 2012

Calling All Manhattans: The Pegu Blog

For those of you just joining us, I’ve asked folks to send in their thoughts on the venerable Manhattan Cocktail, and I’ll make and blog whatever recipes I can manage through the end of September, making allowances for the availability of brands and whether or not my fingers develop rigor mortis around the barspoon.

Doug at the The Pegu Blog has thoughts of his own on this eternal cocktail. Judging by the results of my attempt to follow his instructions, I must’ve done something right, as this was a rich, boozy, spicy rye number after my own heart. Doug suggested Russell’s 6 or Rittenhouse—both favorites here at the Lounge, though Rittenhouse was what I had on hand. No mention of a vermouth brand so I hope Carpano Antica was acceptable for this recipe. Sure tasted good.


  • 2 1/4 oz Rittenhouse 100
  • 3/4 oz Carpano Antica Formula
  • 4 dashes Angostura Bitters
Stir with ice—for crying out loud, stir—and strain into a chilled cocktail glass. Brandied cherry.

All that Angostura? Yup, and I spiked the bottle, too, all you drippers. With big rye and dense vermouth, why fool around? Tasty.

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