![]() ½ oz Cynar - it’s ever better, and boozier, with Cynar 70Īnother one of my personal Manhattan variations, can you tell I like this drink? This is the only one here that specifically calls for bourbon. Also, unlike many of the others variants here, this one actually is named after a neighborhood in the borough of Manhattan, as opposed to Brooklyn. The inclusion of Cynar makes Audrey's riff on the Manhattan is probably the most bitter of the lot. Garnish: Expressed and discarded lemon twistĪudrey Sanders is one of the part owners of Pegu Club, along with my partner Julie Reiner (who hand picked Audrey to run the bar program). ½ oz Punt e Mes - see note under The Slope cocktail. This is cocktail a deep, dark, and has a bitter edge with the slightest hint of fruit. Joaquín Simó, a proprietor of Pouring Ribbons and hugely influential bartender of this modern era, created this cocktail, which as it happens is named after the neighborhood where Clover Club is located. The recipe reads sweet but is surprisingly well-balanced, and very tasty. It paved the way for many modern Manhattan riffs. ¾ oz Punt y Mes - or another sweet vermouth, preferably on the bitter side.Įnzo Errico created this one at another trailblazing cocktail bar, Milk & Honey, in 2004. The apricot liqueur gives the drink a nice fruity lift without adding much sweetness and the bitterness from the Punt e Mes helps to give it some roots. This was created by my partner Julie Reiner, and was first served at the Flatiron Lounge in Manhattan, the first of her multiple pioneering bars. This drink holds a particularly special place in my heart. Many people like to garnish these with a lemon twist, orange is nice too, but that's your call. I find bourbon works particularly well in Perfect Manhattans because the sweetness balances with the dry vermouth. ![]() This isn't to suggest that a traditional Manhattan is imperfect - though I suppose given the terminology that would be technically correct - rather, it's just two another way of making the same drink, like a dirty or dry Martini. But I can assure you, you can get any and all of these next time you visit Clover Club!Ī "Perfect" Manhattan is a Manhattan that is made with both sweet and dry vermouth. A few of them include some very specific ingredients or brands, some of which may be tough to find. An extra dash of bitters, a splash of liqueur here, an orange twist there, and it becomes an entirely new drink.Īll these drinks are prepared the same as above, stirred and served straight up. This is a great lesson in how to modify the Manhattan in general. Additionally, you'll also see that a lot of these cocktails start to bleed together, with sometimes just ¼ ounce of an ingredient separating one from another. As you’ll notice, a tradition has emerged of naming them after NYC neighborhoods and boroughs. Here are a handful of my favorite Manhattan variation, as well as a few personal creations. Bartenders have been using it as a template since its inception to spin new creations off of by adding different vermouths, other fortified wines, liqueurs and amari (Italian bitter liqueurs). So for me, the Manhattan, particularly the Perfect variation, is an emblem of a cocktail's true worth, and it has nothing to do with alcohol.Īnother wonderful trait of the Manhattan is its adaptability. Written on the front of the bottle is Bud's recipe for a "mini" Manhattan, which is all he had been sequestered to in his later years, doctor's orders. I happened to come across one his batched vermouth blends, which you can see pictured below. When my family was going through the process of sorting through all their belongings I, naturally, picked through their liquor cabinet, which had been collecting more dust than serving drinks in recent years. He also went as far as to batch the vermouths together ahead of time, for added efficiency.īud passed away in late June of 2011, a week before his and Susie's 69th Anniversary. My grandfather had his own peculiar twist of garnishing his with an olive which I found at once odd, endearing, and surprisingly quite tasty (I think, to him, the olive was to dry vermouth what a cherry is to sweet vermouth, so it both vermouths are used, so are both garnishes, which is sound logic). My parents also habitually take their Manhattans perfect, and whenever I go home, that's how I take mine. It was my Grandpa Bud's drink of choice, who, alongside my Grandma Susie, established the tradition of "Social Hour" in my family - which you can read more about here. While I personally prefer a traditional Manhattan, I have a great reverence for the "Perfect" variation.
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