Manhattans

[whiskeynwine]

I've all the sudden taken a liking to the Manhattan. Traditional recipes call for Rye whiskey. I've been using Whistle Pig, a 100% Rye distilled in Canada and hand bottled in Vermont on Whistle Pig Farm. So far, so good. Any suggestions as to other Rye whiskeys to try or recipes to try?

[Skitalets]

I love Manhattans, though I usually make them with bourbon.

[ThatAlfonso]

I am not much of a fan of sweet drinks and therefore do not favor today's mixes involving Bourbon and a cherry garnish. I have heard that the original cocktail called for rye, as you said, but was garnished with an olive. Not sure how true but I prefer this.

I also like mine with dry vermouth, or half-n-half sweet and dry at times, and I have long since ditched adding any bitters in order to better taste the whiskey.

If you like sweet try a brandy or cognac recipe in place of the rye.

[ckearns]

Love a good Manhattan! I got into them a couple of winters ago and thoroughly enjoyed making them after a long week of work. I got a little ocd about them to a point where I was searching online for the ultimate Manhattan recipes and started to source out what are commonly considered the best ingredients. Aside from various ryes, I was able to source Antica Formula for the vermouth and imported Italian Fabbri Amarena cherries instead of maraschinos. These items make for a very tasty Manhattan.

As far as other rye based cocktails go, I'd suggest you try making an old fashioned. Personally, I prefer the old fashioned recipe which does not muddle the raw fruit (ie a slice of lemon and/or orange) with the sugar and bitters. My preference is to soak sugar with bitters for a few seconds, then give the mixture a quick muddle to break-down the sugar crystals, add a piece of lemon skin (like zesting, but larger) to the sugar and bitters mix and then give another muddle to release the natural oils from the lemon. From here I'd typically add ice and rye, stir for a minute or so to cool and then strain to another glass for drinking.

Happy experimenting.

[canadianbeaver]

Love a good Manhattan. Esp. IN MANHATTAN.

[sepp]

Not much into Manhattan's (my mother's favorite cocktail) but do like some Rye Whiskeys straight up. Try Pendleton if you can get it. A Rye blend distilled in Canada and bottled by the Hood River Distillery in Pendleton OR. "Let'er Buck"

[whiskeynwine]

Thanks for the input. I will continue to experiment.

[ThatAlfonso]

High West makes a Rendezvous Rye in Utah that is very good. Blend of a couple different aged ryes.

[celtmick1984]

Woodford's rye is very nice; I think it goes by Russell's Reserve or some such handle. Wild Turkey recently released an 81 proof rye I've yet to try

[noreaster]

Makers Mark makes an excellent Manhattan IMO...

[AverageJoe83]

I dont usually drink my whiskey in mixers but when I do I recommend a good whiskey Sour. They usually call for bourbon but I prefer Canadian rye whiskey as I have never enjoyed bourbon. Heres a simple recipe I pulled off the net, as when I make my own I just make it on the fly without measurements.

2 oz blended whiskey

juice of 1/2 lemons

1/2 tsp powdered sugar

1 cherry

1/2 slice lemon

Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

[Skitalets]

I dont usually drink my whiskey in mixers but when I do I recommend a good whiskey Sour.

You inspired me to make a whiskey sour last night. Actually, I ended up making a Boston sour (just a whiskey sour with an egg white added) and really enjoyed it.