Friday, August 24, 2012

Manhattan Variations: Room Temperature Manhattan

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.

The water is there to stand in for the dilution that would come from ice, and it opens up the whiskey and botanicals.

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